Commis Pastry/Bakery

Key Responsibilities

• Assist the Sous Chef or CDP in the daily production of bread, rolls, pastries, and other baked goods.
• Prepare and measure ingredients accurately according to standardized recipes.
• Mix, knead, ferment, shape, proof, and bake bakery products following established procedures.
• Ensure consistency in product quality, taste, texture, and presentation.
• Prepare mise en place and organize workstations before production begins.
• Maintain cleanliness and sanitation of the bakery, equipment, and work areas in accordance with food safety standards.
• Store ingredients and finished products properly using the FIFO (First In, First Out) inventory system.
• Monitor ingredient stock levels and report shortages to the supervisor.
• Minimize food waste by following proper production and portion control procedures.
• Comply with HACCP, food safety, hygiene, and workplace health and safety regulations.
• Work collaboratively with the kitchen and bakery team to ensure timely production and service.

Qualifications

• High school diploma or vocational qualification in Culinary Arts, Baking, or Hospitality preferred.
• Basic knowledge of bread-making techniques, baking methods, and bakery equipment.
• Understanding of food safety, hygiene, and sanitation standards.
• Ability to work independently as well as in a team environment.
• Willingness to work flexible shifts, including weekends and public holidays.
• Strong attention to detail, reliability, and a positive work attitude.

Required Skills

• Basic baking and pastry production skills.
• Ability to operate bakery equipment such as mixers, ovens, proofers, and dough sheeters.
• Good time management and organizational skills.
• Attention to detail and commitment to product quality.
• Ability to follow recipes, production schedules, and Standard Operating Procedures (SOPs).
• Effective communication and teamwork skills.

Job Type: Full-time

Work Location: In person