Pastry Commis (225-613)

A Pastry Commis is an integral part of the culinary team, dedicated to creating mouth-watering desserts and pastries that amaze guests. This role provides a unique opportunity to work under the supervision of experienced pastry chefs, honing skills in baking and dessert presentation. A successful candidate will demonstrate a passion for pastry arts, attention to detail, and a strong desire to learn. The Pastry Commis supports the team in preparing a variety of baked items and desserts, ensuring consistent quality and presentation. This role is ideal for someone looking to start a career in pastry arts, providing foundational skills and knowledge essential for advancement in the culinary world.

Responsibilities

• Assist the head pastry chef with daily preparation and production tasks.
• Measure, weigh, and combine ingredients for recipes using specified guidelines.
• Prepare and bake a wide variety of pastries, cakes, and breads.
• Maintain cleanliness and organization of kitchen and workstations always.
• Ensure all ingredients and supplies are stored properly for maximum freshness.
• Follow detailed instructions to produce desserts of consistent quality and taste.
• Collaborate with team members to create innovative and creative pastry designs.
• Assist with decorating and presentation of all pastries and desserts produced.
• Monitor baking times and temperatures to produce products of proper quality.
• Adhere to all health and safety regulations in the culinary field.
• Participate in training sessions and feedback meetings to improve skills.
• Assist in the inventory management of baking supplies and equipment.

Requirements

• High school diploma or equivalent; culinary training is a plus.
• Prior experience in a similar role in a kitchen environment preferred.
• Strong desire to learn and grow in the field of pastry arts.
• Basic understanding of baking techniques and pastry preparation methods.
• Ability to follow detailed instructions and work as part of a team.
• Excellent time management and organizational skills are necessary.
• Willingness to work flexible hours, including early mornings or weekends.