Commis III - Pastry / Bakery

The role

Kitchen operations

• Requisition items for the next day and organize daily tasks to support timely service.
• Prepare mise en place and work at the assigned station under the Chef de Partie or senior chef.
• Follow standard recipes, photos, and plating guidelines; check food quality, seasoning, and presentation before service.
• Prepare and plate food orders accurately and on time, accommodating guest dietary needs and preferences when possible.
• Set up stations, complete mise en place pars, leave preparations for the next shift, and follow handover procedures.
• Follow food handling, storage, dating, labelling, and rotation procedures.
• Keep work areas, refrigerators, and equipment clean, organized, safe, and sanitary; follow HACCP and municipality rules.
• Minimize waste, help meet food-cost budgets, and assist with preparation at other stations when directed.

Teamwork and administration

• Communicate with supervisors and colleagues, report problems, and help colleagues when possible.
• Assist and direct stewards with daily cleaning tasks when needed; switch off equipment and leave the station safe.
• Complete daily log sheets, attend kitchen meetings, and respond appropriately to hotel emergencies and safety situations.
• Follow kitchen regulations, uniform standards, and applicable break and meal procedures.

Qualifications

• Previous pastry or bakery kitchen experience; hotel or restaurant experience is preferred.
• Basic knowledge of pastry preparation, baking techniques, and dessert presentation.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to work efficiently in a fast-paced environment, with good communication and teamwork skills.
• Willingness to learn and develop culinary skills.
• Flexibility to work shifts, weekends, and public holidays.