Job Summary
The Pastry Commis II assists the Pastry Chef in preparing, baking, and presenting pastries, desserts, and bakery items to the highest standards. This role requires strong culinary skills, attention to detail, and adherence to hygiene and safety standards. The ideal candidate will have basic pastry experience and a passion for creating quality desserts in a luxury hotel environment.
Key Responsibilities
Preparation & Production
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Assist in preparing ingredients for pastry production (measuring, weighing, mixing).
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Prepare a variety of pastries, desserts, cakes, breads, and confectionery items.
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Follow recipes, portion control, and presentation standards.
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Assist in daily baking and pastry production as per the pastry plan.
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Prepare doughs, fillings, creams, and batters accurately.
Quality & Presentation
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Ensure all products are consistent in taste, texture, and appearance.
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Decorate and finish desserts according to hotel standards.
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Maintain high standards of taste, texture, and visual presentation.
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Assist in garnishing and plating desserts for outlets and banquets.
Hygiene & Safety
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Maintain cleanliness and organization of the pastry kitchen.
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Follow food safety and hygiene standards at all times.
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Ensure proper storage and labeling of ingredients and finished products.
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Adhere to Health & Safety regulations and report any hazards.
Operational Support
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Assist in inventory checks and stock control.
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Ensure equipment and tools are clean and in good working condition.
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Support the Pastry team during high-volume periods and banquets.
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Assist in receiving and inspecting deliveries of pastry ingredients.
Qualifications
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Diploma or certificate in Culinary Arts or Pastry (preferred).
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Minimum 1–2 years of experience in pastry kitchen, preferably in a hotel.
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Knowledge of basic pastry techniques and baking methods.
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Familiarity with pastry equipment and tools.
