Commis Chef Pastry

Roles and responsibilities

As a Commis I- Pastry I, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:

• Ensure consistent great food production, in line with the high quality standards expected by Hilton
• Perform tasks within a timely manner
• Contribute to Kitchen revenue through effective food cost control
• Provide support to the Kitchen brigade
• Meet all health and hygiene requirements
  
  

What are we looking for?

A Commis I- Pastry serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• To maintain a high customer service focus by approaching your job with customers always in mind
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn skills and knowledge in order To improve your personal performance
• To be flexible, responding quickly and positively to changing requirements
• To maintain high team focus by showing co-operation and support to colleagues in pursuit of the department goals

Desired candidate profile

A Commis I - Pastry is an entry-level position in the pastry department of a kitchen. This role involves assisting in the preparation and production of baked goods, desserts, and other pastry items while learning the skills and techniques required to excel in the pastry arts. Below are the key skills required for a Commis I - Pastry:

Pastry Preparation and Production

• Baking skills: Proficiency in baking various pastries, cakes, cookies, tarts, and breads, following recipes and techniques with precision.
• Dough and batter preparation: Ability to prepare different types of dough and batters, such as pâte à choux, puff pastry, shortcrust pastry, and sponge cake.
• Cake decoration: Basic skills in cake decoration, including frosting, icing, piping, and working with fondant, to enhance the presentation of desserts.
• Sugar work: Ability to handle sugar in different forms (caramel, spun sugar, etc.) for decorating or creating sugar-based garnishes.
• Chocolaterie skills: Basic knowledge of working with chocolate, including tempering, molding, and decorating with chocolate for pastries and desserts.
• Plating desserts: Assist in the elegant plating and presentation of desserts, ensuring they are visually appealing and align with the restaurant's standards.

Kitchen Operations and Time Management

• Station setup and maintenance: Set up and maintain a clean, organized workstation, ensuring all ingredients, tools, and equipment are ready for use during production.
• Ingredient preparation: Measure, weigh, and prepare ingredients for recipes, ensuring precision and consistency in all pastry items.
• Time management: Efficiently manage time during busy periods, ensuring that desserts are prepared and plated within the expected time frame.
• Multitasking: Ability to juggle multiple tasks simultaneously, such as preparing dough while baking items in the oven and preparing fillings or frostings.

Attention to Detail and Quality Control

• Consistency: Ensure that all pastries, desserts, and baked goods are consistent in size, shape, and texture, maintaining the restaurant’s quality standards.
• Attention to detail: Pay close attention to the fine details of pastry making, such as precise measurements, cooking times, and temperatures.
• Quality assurance: Taste and visually inspect products to ensure they meet the required standards for flavor, texture, and presentation before serving.

Pastry Techniques and Knowledge

• Classic pastry techniques: Knowledge of fundamental pastry techniques, such as creaming, folding, laminating, and piping, to create various dessert items.
• Baking science: Understand the science behind baking, including how different ingredients interact, how to control temperature, and the role of leavening agents.
• Handling pastry equipment: Operate baking equipment such as mixers, ovens, proofers, and blenders safely and efficiently to produce quality pastries.
• Recipe development: Assist senior pastry chefs in recipe testing and development, experimenting with new flavors, textures, and presentations.

Sanitation and Safety

• Food safety: Adhere to food safety and sanitation standards, including proper storage of ingredients, cleaning of equipment, and safe handling of food to prevent contamination.
• Cleanliness: Keep the pastry station, tools, and equipment clean and organized, following the kitchen’s hygiene protocols.
• Safety standards: Follow workplace safety practices, ensuring that the kitchen is free from hazards and that sharp objects, hot equipment, and other tools are handled correctly.

Teamwork and Communication

• Collaboration with the team: Work closely with other pastry chefs, cooks, and kitchen staff to ensure the smooth operation of the kitchen.
• Clear communication: Communicate effectively with team members, informing them of the status of orders, special requests, or any issues that arise during preparation.
• Following instructions: Take direction from senior pastry chefs and supervisors, learning new skills and techniques while contributing to the overall success of the team.