The Commis I – Pastry is responsible for assisting in the preparation and production of high-quality pastries, desserts, breads, and baked goods under the supervision of the Pastry Chef. The role involves following recipes, maintaining hygiene standards, supporting daily kitchen operations, and ensuring consistency in product quality for restaurants, and room service.

• Prepare pastries, desserts, and baked items according to hotel recipes and standards.
• Assist in the creation of plated desserts, buffet displays, and banquet sweets.
• Ensure consistency in taste, texture, and presentation of all pastry products.
• Support the team in mise-en-place and timely preparation for service.
• Maintain cleanliness and organization of the pastry section at all times.
• Ensure proper storage and labeling of ingredients, doughs, creams, and other preparations.
• Assist in receiving and checking deliveries of pastry ingredients.
• Report any equipment malfunction or maintenance needs promptly.
• Follow HACCP guidelines, food safety, and hotel hygiene standards.
• Ensure correct handling and storage of food items to prevent contamination.
• Maintain proper grooming and personal hygiene in line with hotel policies.
• Work closely with other pastry chefs and commis to support smooth operations.
• Take guidance from the Pastry Chef and senior chefs to improve technical skills.
• Contribute ideas for menu items, presentations, and new recipes when encouraged.

Desired Skill & Expertise:

• Diploma/Certificate in Pastry Arts, Culinary Arts, or relevant training.
• 1–2 years of pastry experience in a hotel, or fine dining environment preferred.
• Knowledge of basic pastry techniques: doughs, creams, mousses, tarts, and decoration.
• Creativity, attention to detail, and passion for pastry.
• Ability to work under pressure and in a team-oriented environment.
• Strong understanding of hygiene and food safety standards.

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