Pastry and Bakery

The Commis Chef – Pastry & Bakery is an entry-level to mid-level culinary position responsible for supporting the pastry and bakery team in the preparation, production, and presentation of all baked goods, pastries, and desserts. This role serves as the foundational support specialist within the kitchen, executing mise en place, basic baking tasks, and maintaining the highest standards of cleanliness and organization .

The ideal candidate has a passion for pastry arts, strong attention to detail, and a commitment to learning and growing within a professional kitchen environment.

Key Responsibilities

• Prepare ingredients for baking, including scaling, measuring, sifting, mixing, and portioning according to standardized recipes
• Assist senior chefs in the production of breads, pastries, cakes, desserts, and other baked goods
• Execute basic baking and assembly tasks such as rolling dough, piping, proofing, and baking under the guidance of the Chef de Partie
• Prepare fillings, creams, syrups, and garnishes as required for daily production
• Ensure proper portioning, arrangement, and plating of finished products according to presentation standards
• Assist with the preparation of food for banquets, events, and à la carte service as needed.
• Follow standardized recipes and specifications to ensure consistent quality, taste, and appearance
• Monitor the quality and quantity of food prepared throughout the shift
• Conduct self-quality checks on all items produced before they leave the workstation
• Ensure all food products are stored properly in designated refrigerators or storage areas using FIFO (First In, First Out) method
• Maintain kitchen logs for food safety program compliance
• Maintain a clean, organized, and hygienic workstation throughout the shift
• Wash and sanitize all kitchen equipment, tools, and work surfaces after each use
• Adhere strictly to HACCP protocols and food safety handling policies
• Ensure proper handling and storage of raw and finished products to prevent cross-contamination
• Report any maintenance defects, accidents, or unsafe working conditions to management immediately
• Maintain high standards of personal hygiene, including proper uniform and grooming
• Assist with receiving, checking, and storing deliveries of ingredients and supplies
• Monitor stock levels and communicate shortages or excess items to the Chef de Partie
• Assist in conducting regular inventory counts and maintaining accurate stock records
• Minimize waste by utilizing ingredients efficiently and properly storing leftovers.
• Work collaboratively with the pastry and bakery brigade to ensure smooth kitchen operations .
• Communicate any assistance needed during busy periods to the Chef de Partie or Sous Chef
• Attend daily briefings and participate in training sessions as required
• Maintain positive working relationships with all kitchen and service staff
• Assist other sections of the kitchen as needed during peak periods
• Actively seek instruction and feedback from senior chefs to develop technical skills
• Participate in new recipe trials and product development initiatives
• Demonstrate a willingness to learn new techniques and expand knowledge of pastry arts

Qualifications & RequirementsEducation & Training

• Culinary degree, diploma, or certification in Pastry Arts, Baking, or Culinary Arts preferred
• Equivalent hands-on experience in a professional pastry or bakery kitchen will be considered
• Valid Food Safety / HACCP certification

Experience

• 1–3 years of experience in a professional pastry or bakery kitchen environment
• Previous experience as an Apprentice or Commis in a hotel, resort, or high-volume bakery is highly desirable
• Experience with high-volume production and à la carte dessert service is an advantage

Technical Skills

• Solid understanding of basic baking techniques, ingredients, and equipment
• Proficiency in using commercial baking equipment (mixers, ovens, sheeters, proofers)
• Ability to accurately scale and measure ingredients
• Knowledge of proper knife skills and safe handling of kitchen tools
• Understanding of HACCP and food safety principles

Personal Attributes

• Strong attention to detail and commitment to quality
• Ability to work in a fast-paced, high-pressure environment
• Excellent punctuality and reliability
• Positive attitude and willingness to learn
• Strong teamwork and communication skills
• Flexibility to work various shifts, including weekends, early mornings, and public holidays

Physical Requirements

• Ability to stand, walk, and work for extended periods (8–12 hours per shift)
• Capability to lift, carry, push, and pull items weighing up to 25 kg (55 lbs)
• Comfortable working in hot, humid, and cold kitchen environments
• Ability to bend, stoop, reach, and perform repetitive motions as required

Job Type: Full-time

Work Location: In person