Commis 3

Role & responsibilities

1. Assist with basic pastry mise en place and daily production.

2. Basic knowledge of weighing, scaling and following standardized recipes.

3. Assist in preparation of sponge cakes, cookies, brownies, creams, fillings and other basic pastry components.

4. Support cake and pastry assembly and finishing.

5. Basic piping and garnishing skills preferred.

6. Portion, label, store and rotate products correctly.

7. Maintain cleanliness and organization of the workstation.

8. Follow food safety, hygiene and storage standards.

9. Willingness to learn pastry and basic chocolate techniques.

Preferred candidate profile

Experience: Fresher to approximately 1 year of pastry/kitchen 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.