Commis III - Pastry Kitchen (225-709)

The role of a Commis III in the Pastry Kitchen is an entry-level position that offers a wonderful opportunity for aspiring pastry chefs to learn and grow within a professional kitchen environment. We are seeking dedicated and passionate individuals who are eager to develop their culinary skills in pastry making. As a Commis III, you will work alongside experienced pastry chefs and assist them in the preparation of a wide range of desserts, baked goods, and pastries. You will be exposed to various pastry techniques and be an integral part of a team that prides itself on creativity and quality. This role requires enthusiasm, a keen eye for detail, and a commitment to maintaining high hygiene standards in the kitchen.

Responsibilities

• Assist senior chefs in the preparation and decoration of pastries and desserts.
• Maintain cleanliness and organization of the workstations and storage areas.
• Prepare basic pastry ingredients under the guidance of senior chefs daily.
• Follow recipes precisely to ensure the consistency and quality of products.
• Monitor the inventory of bakery supplies and report shortages to supervisors.
• Adhere strictly to food safety and sanitation regulations in the kitchen.
• Participate in training sessions to improve culinary techniques and knowledge.
• Assist in plating desserts during service to present them attractively.
• Ensure all kitchen equipment is cleaned and stored correctly after use.
• Support the pastry team in high-pressure situations to maintain workflow.
• Experiment with new techniques and ingredients to innovate existing recipes.
• Assist in the calculation of ingredient amounts to minimize food waste effectively.

Requirements

• Prior experience in a kitchen environment is an asset but not mandatory.
• A passion for baking and a desire to pursue a career in pastry arts.
• Ability to stand for long periods and handle basic kitchen equipment safely.
• Strong teamwork skills and the ability to communicate effectively with peers.
• Willingness to learn new skills and accept constructive feedback positively.
• Basic understanding of health and safety regulations within a culinary setting.
• A flexible schedule, including the ability to work on weekends and holidays.