Commis - Pastry

· Establishes and maintains effective employee relations.

· Informs on a daily basis the Chef de Partie on all relevant information on operational and personal matters

· Sees to it that all food items for the bakery are prepared on time and meet quality and quantity standards

· Prepares on daily basis food requisitions as assigned

· Maintaining of cleanliness in all assigned areas, including refrigerators and freezers

· Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control

· Ensure that cost control policies and procedures are followed

· Attends training sessions

· Reports any equipment on the section which needs repair or maintenance

· Ensures freshness and suitability of products used by the section and that they are stored properly

· Follow all recipes as prescribed by the Executive Chef

· Comply with all of the company’s operational policies and procedures