Commis I Pastry (Baker)

Prepare and bake a variety of breads, rolls, croissants, Danish pastries, brioche and other viennoiserie in line with recipes and presentation standards. Prepare doughs and starters, and manage mixing, fermentation, proofing, laminating, shaping and baking to ensure consistent texture, volume and flavour. Estimate daily production needs based on occupancy, events and outlet requirements, and plan baking schedules so products are fresh for service. Carry out daily mise en place and production tasks as assigned by the Jr Sous Pastry Chef or Chef de Partie, and support pastry and dessert production when required. Check the quality of raw ingredients and finished products, reporting any variances to your immediate superior. Maintain full knowledge of all bakery and pastry menu items, their recipes, methods of production and presentation standards. Support the development of new bread and bakery concepts in line with the resort's culinary offering. Minimise waste through accurate production planning, proper stock rotation and portion control, contributing to food cost targets. Label, date and store all ingredients and products correctly, following FIFO and temperature control standards. Operate, clean and maintain all bakery equipment safely, reporting any malfunctions promptly. Maintain the highest standards of hygiene, food safety and cleanliness in line with HACCP, hotel policies and brand standards. Participate in departmental training and briefings to continuously develop your skills and support guest satisfaction.

Desired Candidate Profile

1+ year of experience as a Baker or Commis in a pastry or bakery section, preferably within luxury hospitality or a high-volume operation. Strong knowledge of bread and viennoiserie production, including doughs, fermentation, proofing and lamination. Familiarity with bakery equipment such as deck and convection ovens, mixers, sheeters and proofers. Good understanding of food safety, hygiene and HACCP standards. Accuracy, speed and the ability to work under pressure, with a calm and solution-focused approach. A team player with a positive attitude, self-motivation and a passion for quality and creativity. Flexibility to work early morning shifts, weekends and public holidays. Good communication skills in English; additional languages are an advantage. A High School Diploma or a culinary, pastry or bakery certificate. A valid food safety certificate is an advantage.