Commis III – Pastry Kitchen
Role Overview
• Assist in the preparation and production of pastries, desserts, cakes, breads, and other bakery items according to standard recipes.
• Prepare ingredients, measure and weigh products accurately, and ensure proper mise en place before service.
• Support the pastry team in daily operations to ensure timely production and presentation of all pastry items.
• Maintain high standards of food quality, consistency, and presentation in line with Fairmont brand standards.
• Ensure all food is prepared and stored in compliance with HACCP and food safety regulations.
• Operate kitchen equipment safely and report any maintenance issues to the supervisor.
• Maintain cleanliness and organization of workstations, equipment, and storage areas at all times.
• Monitor stock levels and inform the Chef de Partie of shortages or replenishment needs.
• Properly label, date, and store all food items following FIFO (First In, First Out) procedures.
• Minimize food waste through proper handling, portion control, and storage practices.
• Assist with buffet setups, banquets, special events, and seasonal promotions as required.
• Work collaboratively with other kitchen colleagues to ensure smooth and efficient operations.
• Follow all hotel policies, health and safety regulations, and grooming standards.
• Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Pastry Chef.
Key Skills for This Role
Full Job Posting
About the hotel
Fairmont Bab Al Bahr is a luxury beachfront hotel in Abu Dhabi with guest rooms, dining venues, event facilities, and leisure amenities.
Responsibilities
- Prepare pastries, desserts, cakes, breads, and bakery items using standard recipes; measure and weigh ingredients and prepare mise en place.
- Support daily pastry production and presentation while maintaining food quality, consistency, and Fairmont brand standards.
- Follow HACCP and food safety requirements; handle, label, date, and store food using FIFO procedures.
- Operate equipment safely, report maintenance issues, and maintain clean, organized workstations and storage areas.
- Monitor stock and report shortages; reduce waste through proper handling, portion control, and storage.
- Assist with buffets, banquets, special events, and seasonal promotions; collaborate with kitchen colleagues.
- Follow hotel policies, health and safety regulations, and grooming standards; perform other duties assigned by culinary leaders.
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.
- Able to work efficiently in a fast-paced environment; good communication and teamwork skills.
- Willingness to learn and develop culinary skills; flexible to work shifts, weekends, and public holidays.
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