Commis 1

Role & responsibilities

1. Independently handle assigned pastry production and finishing.

2. Strong working knowledge of cakes, entremets, mousses, creams, ganaches, tarts, choux and other pastry preparations.

3. Good finishing skills including glazing, piping, layering, garnishing and clean presentation.

4. Working knowledge of chocolate tempering and handling couverture.

5. Experience with basic moulded chocolates, chocolate decorations, ganaches and/or chocolate-based pastry components.

6. Ability to follow recipes and SOPs accurately while maintaining batch-to-batch consistency.

7. Understand production quantities, yields, wastage control and correct storage.

8. Check product quality before dispatch or service.

9. Assist Commis 2 and Commis 3 team members during production where required.

10. Maintain an organized workstation and ensure adherence to hygiene, food safety and operational standards.

Preferred candidate profile

Experience: Approximately 2-4 years of relevant pastry experience.

General Requirements:

1. Diploma/certificate in Bakery & Pastry Arts or relevant professional experience preferred.

2. Basic understanding of pastry ingredients, equipment and production processes.

3. Ability to follow standardized recipes and instructions accurately.

4. Good attention to detail and product presentation.

5. Ability to work efficiently in a high-volume production environment.

6. Good hygiene, grooming and workstation discipline.

7. Comfortable working as part of a team and taking direction from senior chefs.

8. Willingness to learn and develop pastry and chocolate skills.

9. Flexibility to work shifts, weekends and peak production periods when required.