Commis III – Pastry Kitchen

• Assist in the preparation and production of pastries desserts cakes breads and other bakery items according to standard recipes.
• Prepare ingredients measure and weigh products accurately and ensure proper mise en place before service.
• Support the pastry team in daily operations to ensure timely production and presentation of all pastry items.
• Maintain high standards of food quality consistency and presentation in line with Fairmont brand standards.
• Ensure all food is prepared and stored in compliance with HACCP and food safety regulations.
• Operate kitchen equipment safely and report any maintenance issues to the supervisor.
• Maintain cleanliness and organization of workstations equipment and storage areas at all times.
• Monitor stock levels and inform the Chef de Partie of shortages or replenishment needs.
• Properly label date and store all food items following FIFO (First In First Out) procedures.
• Minimize food waste through proper handling portion control and storage practices.
• Assist with buffet setups banquets special events and seasonal promotions as required.
• Work collaboratively with other kitchen colleagues to ensure smooth and efficient operations.
• Follow all hotel policies health and safety regulations and grooming standards.
• Perform any other duties assigned by the Chef de Partie Sous Chef or Executive Pastry Chef.

Qualifications :

• Previous experience in a pastry or bakery kitchen preferably within a hotel or restaurant environment.
• Basic knowledge of pastry preparation baking techniques and dessert presentation.
• Understanding of food safety sanitation and HACCP principles.
• Ability to work efficiently in a fast-paced environment.
• Good communication and teamwork skills.
• Willingness to learn and develop culinary skills.
• Flexibility to work shifts weekends and public holidays.

Remote Work :

No

Employment Type :

Full-time