Commis II - Pastry

About the role

Accor is hiring a Commis II Pastry chef. The role supports the Jr. Sous Chef and senior team members in daily kitchen operations, preparing pastries, desserts, cakes, bread, chocolates and other items to recipe and quality standards.

Key responsibilities

• Prepare pastries, desserts, cakes, bread, chocolates and other items according to recipes and standards.
• Support the Jr. Sous Chef with mise en place, baking, decoration and finishing of products.
• Maintain quality, taste, texture and presentation of all pastry items.
• Follow standard recipes, portion controls and food presentation guidelines.
• Keep the pastry kitchen, workstations, equipment and storage clean and organised, in line with HACCP and food safety standards.
• Handle, store and label ingredients properly to ensure freshness and minimise waste.
• Help with buffet setups, banquets, à la carte pastry orders and special events.
• Monitor stock levels and report shortages to the Jr. Sous Chef.
• Care for kitchen equipment and report maintenance issues promptly.
• Follow hotel policies, safety procedures and Novotel brand standards, and work with the culinary team to deliver guest experiences.

Required profile

• Previous experience in a pastry kitchen, hotel, resort or high-volume bakery.
• Basic knowledge of pastry techniques, baking methods and dessert preparation.
• Ability to follow recipes accurately and maintain quality standards.
• Good understanding of food safety, hygiene and sanitation.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Strong attention to detail, creativity and passion for pastry arts.
• Good communication skills and ability to work in a multicultural team.