Commis II - Bakery & Pastry

Responsibilities

• Assist in the preparation and production of bakery and pastry items according to recipes and quality standards
• Prepare ingredients, doughs, batters, fillings, creams, and other pastry components
• Bake, decorate, and present pastries, breads, cakes, and desserts as instructed
• Ensure consistency in product quality, taste, and presentation
• Maintain cleanliness, organization, and sanitation of the pastry kitchen and workstations
• Operate bakery and pastry equipment safely and efficiently
• Monitor baking times, temperatures, and product quality throughout production
• Support inventory control by assisting with stock rotation and proper storage of ingredients
• Follow all food safety, hygiene, and HACCP standards

Requirements

• 2–3 years of experience as a Commis Chef
• At least 1 year of experience in a bakery and pastry kitchen
• Culinary diploma with a specialization in Baking & Pastry Arts or equivalent professional training
• Ability to read, write, and communicate in English
• Good knowledge of bakery and pastry production techniques
• Ability to work efficiently under pressure in a fast-paced environment
• Physically capable of standing for extended periods and lifting supplies
• Willingness to work flexible shifts, including weekends and holidays

Benefits

• As per the market standards