Position Purpose

The Commis Pastry Chef is the foundational support specialist responsible for executing all basic preparation, production, and cleaning tasks within the pastry kitchen.

This role's core purpose is to ensure the sanitary, organized, and timely completion of all foundational mise en place and basic baking/assembly work, directly supporting the senior chefs. They are the essential hands-on assistant, dedicated to learning technical skills while providing crucial logistical support and ensuring cleanliness during both high-volume unit production and off-site event execution.

Reporting directly to the Chef de Partie and Sous Chefs, and ultimately to the Executive Sous Chef and Executive Chef, the Commis Chef is responsible for carrying out essential preparation tasks and supporting all senior chefs to ensure the smooth, high-volume production within the central unit and efficient execution at off-site catering events. To always contribute to the production of the highest possible food quality in the delegated section, and to coordinate and be responsible for staff in the delegated section.

Main Responsibilities

Pastry Preparation and Production (In-Unit)

Mise en Place: Execute detailed preparatory tasks as instructed, including scaling ingredients with precision, sifting flours, making basic creams and simple syrups, and preparing fruits for baking.
Basic Execution: Assist senior chefs with simple baking and assembly tasks, such as portioning, rolling, panning, and washing/peeling ingredients.
Stock Management: Assist with the receiving, labeling, and organized storage of all ingredients, strictly following the First-In, First-Out (FIFO) system to manage perishables.
Section Support: Ensure the continuous availability of ingredients and equipment for the assigned section, actively communicating any shortages to the Chef de Partie.

Event Logistics and Service (Off-Site)

Packing and Transport: Assist in the meticulous and safe packing of fragile finished products, ensuring all packaging materials and equipment are secure for transport to event venues.
On-Site Setup: Support the senior pastry team by setting up temporary workspaces, helping to unpack delicate items, and arranging basic components for final assembly at the event location.
Breakdown: Participate actively in the event breakdown, cleaning and safely repacking all equipment and unused items for return to the central unit.

Hygiene, Safety, and Learning

Cleaning and Sanitation: Maintain the highest standards of cleanliness. This is the primary focus of the junior role and includes washing specialized pastry tools and utensils, sanitizing work surfaces, and ensuring the station is always spotless, adhering strictly to HACCP protocols.
Equipment Care: Learn the proper use and care of specialized pastry equipment (e.g., mixers, sheeters, induction burners), ensuring they are cleaned immediately after use.
Skill Development: Actively observe and seek instruction from all senior chefs to continuously learn and master new pastry techniques.

Key Competencies

Discipline: The ability to follow precise measurements and instructions accurately and consistently, which is critical in baking.
Reliability: Excellent punctuality and a demonstrated commitment to assigned tasks, ensuring the smooth operation of the production schedule.
Attention to Detail: A meticulous focus on quality and organization, particularly in the handling of delicate ingredients and finished products.
Team Support: A proactive approach to assisting all members of the pastry brigade and fostering a cooperative kitchen environment.

Thai Commis Chef

Commis Chef

Commis Pastry Chef