Commis Chef – Bakery (225-1002)

A Commis Chef in the bakery department plays a crucial role in supporting the pastry chef and the entire kitchen brigade by focusing on preparing, baking, and presenting baked goods. Working in tandem with senior chefs, the Commis Chef gains hands-on experience in baking fundamentals, recipe development, and kitchen operations. In this fast-paced role, you'll be required to demonstrate creativity, precision, and a clear understanding of baking techniques. Maintaining high standards of hygiene and safety while optimizing kitchen resources will also be paramount. This role offers a valuable opportunity for culinary growth and advancement in the field of pastry and bakery arts, providing a foundation for a successful career in the culinary industry.

Responsibilities

• Assist in the daily preparation and production of all bakery items.
• Ensure all baked goods are prepared and served in accordance with standards.
• Maintain a clean and organized work station, including equipment and tools.
• Collaborate with the pastry team to finalize daily baking schedules and priorities.
• Ensure compliance with health and safety regulations and sanitation guidelines.
• Monitor stock levels of baking ingredients and report low inventory to the head chef.
• Experiment with new baking techniques and recipes under supervision.
• Participate in training sessions and workshops to enhance baking skills.
• Assist in decorating and finishing products for presentation and sale.
• Conduct quality control checks to ensure consistent product standards are met.
• Participate in menu planning and contribute ideas for new bakery offerings.
• Assist with receiving and storing deliveries of baking supplies and ingredients.

Requirements

• Previous experience as a commis or junior chef is advantageous but not required.
• Basic understanding of baking and pastry techniques in a professional setting.
• Ability to work as part of a team and collaborate effectively.
• Strong attention to detail and the ability to follow recipes with precision.
• Knowledge of kitchen safety protocols and hygiene practices.
• Willingness to learn and adapt to new culinary trends and techniques.
• Flexible schedule with the ability to work shifts, weekends, and holidays.