Commis 1 - Pastry

Key Responsibilities

• Pastry Preparation & Production
  Assist in the preparation and production of pastries, desserts, cakes, and other baked goods according to standard recipes and hotel quality standards.
• Daily Pastry Operations
  Support the Pastry Chef and senior team members in daily kitchen operations and ensure smooth and efficient workflow.
• Quality & Presentation
  Ensure all pastry products meet the required standards in terms of quality, taste, consistency, portioning, and presentation.
• Ingredient Preparation & Stock Control
  Measure, weigh, and prepare ingredients accurately. Assist with proper storage, stock rotation, and monitoring of pastry ingredients and supplies.
• Hygiene & Food Safety
  Maintain a clean and organized workstation and comply with food safety, hygiene, sanitation, and kitchen safety standards at all times.
• Menu & Product Development
  Assist the Pastry Chef in preparing new recipes, seasonal products, and special pastry items when required.
• Training & Development
  Participate in training and continuously develop pastry skills, product knowledge, and knowledge of kitchen procedures.
• Teamwork & Coordination
  Work closely with the Pastry team and other kitchen sections to ensure timely preparation and delivery of pastry products.
• Kitchen Equipment & Maintenance
  Ensure pastry equipment and utensils are used correctly, cleaned, and maintained in good working condition.