Commis I – Pastry

Job Qualifications

Certificate or Diploma in Culinary Arts, Pastry, or a related field is preferred.
Minimum of 1 year of experience as a Commis Chef or 2 years as an Apprentice in a hotel, pastry kitchen, or quality restaurant.
Basic knowledge of pastry production techniques, ingredients, baking methods, and dessert presentation.
Good understanding of food hygiene, HACCP, and occupational health and safety standards.
Ability to work efficiently in a fast-paced environment while maintaining quality standards.
Positive attitude, willingness to learn, and good teamwork skills.

Key Areas of Responsibility

Operations
Assist in the preparation, production, and presentation of pastries, desserts, cakes, chocolates, and other pastry items in accordance with hotel standards and approved recipes.
Prepare and organize the required mise en place for daily pastry operations.
Assist in the preparation of plated desserts, buffet displays, afternoon tea items, and special occasion cakes as assigned.
Ensure consistency in product quality, presentation, and portion control.
Operate pastry equipment safely and efficiently, reporting any maintenance issues promptly.
Store ingredients and finished products correctly, following FIFO and food safety procedures.
Maintain cleanliness, organization, and hygiene of the pastry kitchen, equipment, and workstations at all times.
Minimize food waste through proper handling, storage, and stock rotation.
Assist with banquet functions, buffet setups, and special events as required.
Support other kitchen sections when operationally required.
Carry out any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
Guest Service
Support the preparation of high-quality pastry products that meet hotel standards and guest expectations.
Ensure guest dietary requirements, allergies, and special requests are followed whenever applicable.
Maintain positive and professional working relationships with colleagues across all departments.
Teamwork & Development
Attend departmental briefings, meetings, and training sessions as required.
Demonstrate a willingness to learn and continuously develop pastry knowledge and technical skills.
Support GHM's values by maintaining professionalism, teamwork, and a positive attitude.
Policies, Health & Safety
Comply with all hotel policies, grooming standards, and departmental procedures.
Maintain the highest standards of food hygiene, sanitation, and workplace cleanliness.
Follow HACCP, food safety, fire, and occupational health and safety procedures at all times.
Handle ingredients, equipment, and chemicals safely and responsibly.
Carry out any other reasonable duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.

Commis I - Pastry