Pastry Kitchen Commis II

About the role

The Commis II will assist in the preparation and production of a wide range of pastry items while supporting the Pastry Chef and senior team members in daily kitchen operations. This role ensures high‑quality output, maintains hygiene standards and contributes to the overall guest experience in a luxury hotel environment.

Key responsibilities

• Assist in the preparation and production of pastries, desserts, cakes, bread, chocolates and other pastry items following established recipes.
• Support the Pastry Chef and senior team members with mise en place, baking, decoration and finishing of products.
• Maintain cleanliness and organization of the pastry kitchen, workstations, equipment and storage areas in compliance with HACCP and food safety standards.
• Assist with buffet setups, banquets, à la carte pastry orders and special events as required.
• Monitor stock levels, label ingredients correctly and communicate any shortages to the Pastry Chef.

Required profile

• Previous experience in a pastry kitchen within a luxury hotel, resort or high‑volume bakery.
• Basic knowledge of pastry techniques, baking methods and dessert preparation.
• Ability to follow recipes accurately, maintain portion control and ensure consistent quality.
• Good understanding of food safety, hygiene and sanitation practices.
• Ability to work efficiently under pressure in a fast‑paced kitchen environment.

Required skills

• Pastry techniques
• Baking methods
• Dessert preparation
• Food safety and hygiene (HACCP compliance)