Commis 1(pastry )

The Commis I – Pastry Chef is responsible for assisting in the preparation, production, and presentation of high-quality pastry, bakery, and dessert items in accordance with hotel standards. The role supports the pastry team in ensuring consistency, quality, hygiene, and timely service in all pastry operations.

Responsibilities

Assist in the preparation of pastries, cakes, desserts, breads, and other bakery items as per standard recipes.; Support senior chefs in daily production tasks.; Ensure consistency in taste, presentation, and portioning of all pastry items.; Follow hygiene and food safety standards (HACCP) at all times.; Maintain cleanliness and organization of the pastry section and workstations.; Assist in storing, labeling, and rotating food products (FIFO system).; Operate and maintain pastry equipment safely and correctly.; Support in buffet setups, banquets, and special events when required.; Assist in minimizing food waste and maintaining cost control practices.; Report any equipment faults or safety hazards to supervisors.; Follow instructions from senior pastry chefs and contribute to smooth kitchen operations.

Requirements

Culinary diploma or equivalent in Pastry Arts preferred; 1–2 years experience in a hotel pastry kitchen (preferably 4–5 star); Basic knowledge of English (written & spoken)