Commis II - Pastry
Role Overview
• Assist in the preparation and production of pastries, desserts, cakes, bread, chocolates, and other pastry items according to established recipes and standards.
• Support the Jr. Sous Chef and senior team members in daily kitchen operations, including mise en place, baking, decoration, and finishing of products.
• Ensure all pastry items are prepared with excellent quality, taste, texture, and presentation.
• Follow standard recipes, portion controls, and food presentation guidelines to maintain consistency.
• Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas in compliance with HACCP and food safety standards.
• Properly handle, store, and label ingredients to ensure freshness and minimize wastage.
• Assist with buffet setups, banquets, à la carte pastry orders, and special events as required.
• Monitor stock levels and communicate any shortages or requirements to the Jr. Sous Chef.
• Ensure proper use and care of kitchen equipment and report any maintenance issues promptly.
• Follow hotel policies, safety procedures, and Novotel brand standards at all times.
• Work collaboratively with the culinary team to deliver exceptional guest experiences.
Key Skills for This Role
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About Accor
Accor describes itself as a hospitality group with hotel, restaurant, and lifestyle brands across multiple countries.
The company states its commitment to diversity and inclusion.
Responsibilities
- Assist with preparing pastries, desserts, cakes, bread, chocolates, and other pastry items according to established recipes and standards.
- Support senior team members in daily kitchen operations, including mise en place, baking, decoration, and finishing.
- Maintain excellent quality, taste, texture, and presentation of pastry items.
- Follow recipes, portion controls, and presentation guidelines to maintain consistency.
- Maintain clean, organized workstations, equipment, and storage areas in accordance with HACCP and food-safety standards.
- Handle, store, and label ingredients to preserve freshness and reduce waste.
- Assist with buffet setups, banquets, à la carte pastry orders, and special events.
- Monitor stock and report shortages or requirements to the Jr. Sous Chef.
- Care for kitchen equipment and promptly report maintenance issues.
- Follow hotel policies, safety procedures, and Novotel brand standards.
- Collaborate with the culinary team to deliver guest experiences.
Qualifications
- Previous experience in a pastry kitchen, hotel, resort, or high-volume bakery environment.
- Basic knowledge of pastry techniques, baking methods, and dessert preparation.
- Ability to follow recipes accurately and maintain quality standards.
- Good understanding of food safety, hygiene, and sanitation practices.
- Ability to work efficiently under pressure in a fast-paced kitchen environment.
- Strong attention to detail, creativity, and passion for pastry arts.
- Good communication skills and ability to work as part of a multicultural team.
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