Commis 2

Roles and responsibilities

• Communicates politely and display courtesy to guests and colleagues
• Support team with mise-en-place and storage pick ups
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
• House Rules and Regulation
• Health and Safety
• Grooming
• Quality
• Hygiene and Cleanliness
• Performs related duties and special projects as assigned
  

What we need from you

• Must have similar experience working in either a luxury restaurant or a 5* hotel environment
• Must have strong communication skills
• Committed to serving food of the highest quality
• Preparing and baking a variety of pastries and desserts according to the chef’s instructions.
• Assisting with mise en place (preparing ingredients) and maintaining the pastry station.
• Ensuring that all products meet the quality standards set by the pastry team.
• Contributing to the creation of seasonal or special pastry items for the menu.
• Maintaining a clean and organized workstation.

Desired candidate profile

1. Pastry and Baking Techniques

• Proficiency in basic pastry techniques such as dough preparation, piping, icing, and baking.
• Knowledge of making pastries, cakes, tarts, cookies, croissants, and bread.
• Understanding of specialized pastry preparations like éclairs, soufflés, and mousse.
• Ability to follow recipes and adapt to different pastry styles or techniques as needed.

2. Creativity and Presentation

• Ability to create visually appealing pastries with attention to detail.
• Experimenting with textures, colors, and flavors to create innovative pastry dishes.
• Ensuring consistency in appearance, taste, and texture for every pastry.

3. Attention to Detail

• Carefully measuring ingredients and following precise baking instructions.
• Monitoring pastries during baking to avoid overcooking or undercooking.
• Paying attention to small details in decoration, such as glazing, frosting, and garnishing.

4. Time Management

• Managing multiple tasks efficiently in a fast-paced kitchen environment.
• Preparing items within time constraints, especially when working with tight schedules for service.
• Staying organized and prioritizing tasks to ensure timely delivery of pastries and desserts.

5. Knowledge of Ingredients

• Understanding the role of various ingredients like flour, butter, sugar, chocolate, eggs, and spices.
• Knowledge of how ingredients interact during the baking process and the impact on texture and flavor.
• Familiarity with special ingredients for dietary preferences (e.g., gluten-free, vegan, or sugar-free).

6. Food Safety and Hygiene

• Adhering to food safety standards regarding ingredient storage, handling, and preparation.
• Maintaining cleanliness and proper hygiene throughout the pastry production process.
• Understanding the principles of temperature control to keep baked goods fresh and safe.

7. Teamwork and Collaboration

• Working well with other chefs and kitchen staff to ensure smooth kitchen operations.
• Assisting senior pastry chefs with more complex tasks and learning from their expertise.
• Communicating effectively with the front-of-house team to ensure the timely serving of pastries.

8. Adaptability

• Being flexible to work with different types of pastry production, including seasonal items and custom orders.
• Adjusting to various kitchen environments and learning different pastry techniques depending on the restaurant or hotel.