Pastry Commis

1. Pastry Preparation & Production

• Assist in the preparation of pastries, cakes, tarts, breads, muffins, and other baked goods.
• Follow standard recipes and portion sizes to ensure consistency.
• Measure and mix ingredients accurately using scales and measuring tools.
• Prepare doughs, batters, fillings, and toppings under supervision.

2. Baking & Finishing

• Operate basic pastry kitchen equipment including ovens, mixers, and blenders.
• Assist in baking, glazing, decorating, and plating desserts to presentation standards.
• Ensure pastries are served fresh, correctly labelled, and visually appealing.

3. Mise en Place & Daily Prep

• Complete daily mise en place for service (e.g., cutting fruits, prepping fillings, portioning batter).
• Prepare ingredients and tools in advance for efficient service.

4. Hygiene & Safety Compliance

• Maintain cleanliness of workstations, tools, and pastry section.
• Follow food safety guidelines including proper storage, labelling, and expiration tracking.
• Use gloves, hairnets, and sanitizers as required by hygiene SOPs.
• Report any food quality or safety issues to the Pastry Head Chef or Chief Baker.

5. Inventory & Stock Support

• Assist in monitoring inventory levels for pastry ingredients and supplies.
• Notify supervisors of low stock or near-expiry items.
• Help receive and store pastry items and ingredients during deliveries.

6. Cost Control

• Avoid wastage (fresh ingredient, daily prep, ordering)
• Handle broken items with proper reporting; reduce breakage with care.
• Reduce comp/loss by double-checking orders before submitting.

7. Learning & Development

• Attend training sessions and actively learn from senior pastry team members.
• Practice techniques such as dough handling, piping, and plating under guidance.
• Show initiative in improving skills and understanding of pastry products.

8. Ad Hoc Support

• Support with special event preparation, off-menu desserts, seasonal items, catering, or promotional activities as requested.
• Support the team with any ad hoc tasks and special assignments as needed to ensure smooth operations and guest satisfaction.

Requirements

• 1 – 2 years of baking and pastry experience.
• Culinary school experience is a plus.
• Eagerness to learn and grow in a professional kitchen environment.
• Good attention to detail, cleanliness, and organization.
• Ability to follow instructions and work as part of a team.
• Must be available to work early mornings, weekends, and holidays. May require occasional night shifts during events or high-volume days.
• Work involves handling hot ovens and sharp tools.