Commis – Pastry – Velero Hotel Doha Lusail

Key Responsibilities

Pastry Preparation & Production

• Assist in the preparation of pastries, desserts, bread, and confectionery items.

• Follow recipes, portion sizes, and presentation standards as instructed by the Pastry Chef.

• Prepare doughs, batters, fillings, and creams for various pastry items.

• Decorate and plate desserts according to outlet or event requirements.

Kitchen Operations & Coordination

• Maintain cleanliness and organization of the pastry section.

• Assist senior pastry chefs in mise en place and daily production planning.

• Coordinate with the hot and cold kitchen teams when required for dessert service.

• Ensure timely production to meet restaurant, banquet, or room service schedules.

Hygiene & Safety

• Follow food safety, hygiene, and sanitation procedures at all times (HACCP, ISO, or hotel SOPs).

• Maintain personal hygiene and proper kitchen attire.

• Ensure equipment, utensils, and workstations are cleaned and sanitized after use.

Training & Development

• Learn and develop pastry skills under the guidance of the Pastry Chef.

• Follow instructions accurately and seek guidance to improve skills.

• Stay updated on new techniques, trends, and best practices in pastry and baking.

Inventory & Reporting

• Assist in stock management, including proper storage and rotation of ingredients.

• Report shortages, damages, or equipment issues to the Pastry Chef.

• Help maintain accurate records of ingredient usage and wastage.

Qualifications & Experience

• Culinary or pastry diploma/certificate preferred.

• 0–2 years of experience in a hotel, bakery, or fine dining pastry environment.

• Basic knowledge of pastry techniques, baking, and dessert presentation.