Job Description:

The Commis I – Pastry is responsible for preparing high-quality pastries, desserts, and bakery items while maintaining the highest standards of hygiene, presentation, and consistency. The role supports the Pastry Chef and team in daily kitchen operations, menu execution, and ensuring guest satisfaction through creative and well-crafted products.

• Prepare and produce a wide variety of pastries, desserts, breads, and other bakery items according to recipes and hotel standards.
• Assist in menu development by contributing ideas and ensuring innovative presentations.
• Ensure mise-en-place is ready for service and maintain freshness and quality of all pastry items.
• Uphold food safety, hygiene, and sanitation standards as per HACCP and hotel guidelines.
• Monitor stock levels, minimize wastage, and report shortages promptly.
• Work collaboratively with the pastry team to maintain smooth operations during service.
• Maintain cleanliness and organization in the pastry kitchen and storage areas.
• Assist in training and guiding junior staff and apprentices as required.
• Ensure compliance with portion control, plating standards, and guest dietary requirements.

Desired Skill & Expertise:

• Diploma/Certificate in Pastry & Bakery from a recognized culinary institute preferred.
• Minimum 1–2 years of pastry/kitchen experience in a 4 or 5-star hotel environment.
• Knowledge of international pastry trends and modern dessert techniques is an advantage.
• Strong knowledge of pastry, baking, and dessert preparation techniques.
• Creative flair and attention to detail in presentation.
• Ability to work in a fast-paced environment while maintaining quality standards.
• Good organizational and time-management skills.
• Team player with a positive attitude and willingness to learn.
• Basic knowledge of food safety and HACCP procedures.