Commis Chef – Pastry

About the role

The Commis Chef – Pastry will support senior pastry chefs in preparing and presenting a wide range of pastries, desserts, breads and confectionery items for a luxury 5‑star hotel. This entry‑level position offers the opportunity to develop pastry skills in a high‑volume, high‑standards environment.

Key responsibilities

• Assist in the preparation, production and decoration of pastries, cakes, breads, cookies, chocolates and other bakery items following standardized recipes.
• Support daily pastry output for hotel outlets, banquets, room service and special events, ensuring consistency in quality, taste, texture and presentation.
• Maintain hygiene and safety standards by complying with HACCP, proper storage, labeling and temperature control.
• Help manage inventory, report shortages and minimise waste to support cost‑control objectives.

Required profile

• Certificate or Diploma in Pastry Arts, Culinary Arts or related field (preferred).
• 1–2 years of experience in a pastry kitchen, bakery, hotel or high‑volume catering environment (preferred).
• Strong attention to detail, ability to work under pressure and a passion for pastry arts.

Required skills

• Basic pastry, baking and dessert preparation techniques.
• Knowledge of pastry ingredients, baking methods and dessert presentation.
• Understanding of food safety and hygiene standards (HACCP).