Pastry Commis I – Hotel Kitchen

About the role

The Pastry Commis I supports daily pastry production in a high‑volume hotel environment, ensuring consistent quality and timely service for buffet and banquet operations. Working under the Jr. Sous Chef, you will help prepare ingredients, maintain hygiene standards, and contribute to the overall pastry offering.

Key responsibilities

• Prepare ingredients and mise en place for all pastry and bakery products.
• Assist the Jr. Sous Chef with recipe execution and daily production.
• Maintain cleanliness, hygiene, and equipment sanitation in the pastry kitchen.
• Support hotel buffet and banquet pastry requirements with attention to detail and timeliness.
• Monitor stock levels, manage inventory, and report shortages.
• Operate and maintain pastry equipment safely, reporting any issues.
• Perform quality control checks on finished products.
• Assist in portion control and cost management to minimise waste.

Required profile

• Minimum 2–3 years experience in a pastry or bakery role.
• Strong knowledge of food safety, hygiene standards and HACCP protocols.
• Proven experience in high‑volume hotel pastry production.
• Excellent organisational and time‑management abilities.
• Ability to work effectively in a fast‑paced, team‑oriented environment.

Required skills

• Pastry equipment operation
• HACCP compliance
• Inventory management
• Cost control
• Contemporary pastry techniques