Commis II – Pastry Kitchen

Role overview

Responsibilities

• Prepare pastries, desserts, cakes, bread, chocolates, and other items to established recipes and standards.
• Support mise en place, baking, decoration, finishing, and daily kitchen operations with senior team members.
• Maintain product quality, taste, texture, and presentation; follow recipes, portion controls, and presentation guidelines.
• Keep the pastry kitchen, workstations, equipment, and storage areas clean and organized under HACCP and food-safety standards.
• Handle, store, and label ingredients to preserve freshness and minimize waste.
• Assist with buffets, banquets, à la carte orders, and special events.
• Monitor stock and communicate shortages; care for equipment and report maintenance issues.
• Follow hotel policies and safety procedures, and collaborate with the culinary team to serve guests.

Qualifications

• Previous pastry-kitchen experience in a luxury 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.
• Understanding of food safety, hygiene, and sanitation.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Attention to detail, creativity, and passion for pastry arts; good communication and teamwork in a multicultural team.

About the hotel