Commis Chef - Bakery & Pastry

You will be responsible for supporting the Pastry & Bakery team in the efficient running of the department, in line with Hyatt brand standards, operational requirements, and food quality expectations. The Commis Chef - Bakery & Pastry assists in the preparation, baking, and presentation of high-quality pastry, bakery, and dessert products while developing culinary skills and ensuring consistency, hygiene, and timely production.

Key Responsibilities

• Assist in the preparation, baking, and presentation of pastries, breads, cakes, desserts, and other bakery products according to established recipes and standards.

  
  

• Support senior pastry chefs (Chef de Partie Pastry / Pastry Sous Chef) in daily kitchen operations.

  
  

• Ensure all bakery and pastry items meet quality, presentation, and consistency standards.

  
  

• Maintain cleanliness and organization of pastry workstations, equipment, and storage areas.

  
  

• Follow proper food storage, labeling, and stock rotation (FIFO) procedures for all pastry and bakery ingredients.

  
  

• Assist in receiving, checking, and storing pastry and bakery supplies.

  
  

• Adhere to portion control guidelines and minimize food wastage.

  
  

• Learn and develop pastry, bakery, and dessert preparation techniques under the guidance of senior chefs.

  
  

• Ensure timely production and replenishment of bakery and pastry items for buffet, restaurant, banquets, and special events.

  
  

• Maintain high standards of food safety, hygiene, and sanitation at all times.

  
  

• Support the team in decorating and finishing cakes, pastries, and dessert displays when required.

  
  

• Comply with all health, safety, and Hyatt food handling regulations.

  
  

• 0-2 years of experience in a pastry, bakery, or kitchen environment within a hotel, restaurant, bakery shop, or catering operation.

  
  

• Certificate or Diploma in Culinary Arts, Pastry & Bakery, or a related field is preferred.

  
  

• Basic knowledge of baking methods, pastry production, dessert preparation, and kitchen operations.

  
  

• Familiarity with bakery equipment, ingredients, and food safety standards.

  
  

• Passion for pastry, bakery, and dessert preparation with a willingness to learn and develop professionally.

  
  

• Ability to work effectively in a fast-paced team environment.

  
  

• Experience in an international hotel brand or high-volume pastry operation is an advantage.

  
  

• Basic understanding of HACCP and food hygiene practices is preferred.