Pastry Kitchen Commis II

About the role

The Commis II will assist in the preparation and production of a wide range of pastry items, supporting the Pastry Chef and senior team members in a fast‑paced, luxury hotel environment.

Key responsibilities

• Prepare pastries, desserts, cakes, breads, chocolates and other items according to established recipes.
• Support daily kitchen operations, including mise en place, baking, decoration and finishing.
• Maintain high standards of quality, taste, texture and presentation for all products.
• Ensure cleanliness and organization of workstations, equipment and storage areas in line with HACCP and food‑safety standards.
• Handle, store and label ingredients properly to preserve freshness and minimise waste.
• Assist with buffet setups, banquets, à la carte orders and special events as required.
• Monitor stock levels and communicate any shortages to the Pastry Chef.
• Report equipment maintenance issues promptly and follow all hotel policies and safety procedures.

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 and maintain consistent quality.
• Good understanding of food safety, hygiene and sanitation practices.
• Capability to work efficiently under pressure in a fast‑paced environment.
• Strong attention to detail and a collaborative attitude.

Required skills

• HACCP compliance