Pastry Commis I – Entry Level Kitchen Role

About the role

The Pastry Commis I supports the pastry department in delivering high‑quality food preparation and presentation in line with Sofitel’s standards. This entry‑level position offers hands‑on experience in a luxury hotel kitchen, focusing on hygiene, safety and consistent product quality.

Key responsibilities

• Maintain departmental performance standards as outlined in the Operations Manual.
• Prepare and present pastry items according to standard recipes and presentation guidelines.
• Clean and sanitize work areas, equipment and utensils to hotel hygiene standards.
• Operate kitchen equipment safely and efficiently.
• Assist with HACCP and other food‑safety procedures.
• Participate in meetings, briefings and training sessions.
• Help control food cost and minimise waste.
• Provide courteous, professional service to guests and colleagues.

Required profile

• Basic knowledge of pastry preparation techniques.
• Awareness of food safety and hygiene regulations.
• Ability to work collaboratively in a fast‑paced kitchen.
• Commitment to punctuality, uniform standards and personal hygiene.

Required skills

• Food safety and hygiene standards
• Manual handling techniques
• Food preparation and presentation
• HACCP