Commis II – Pastry Kitchen
Summary
Prepares pastries, desserts, and breads in a luxury hotel kitchen, following recipes and food-safety standards while supporting daily pastry production and service.
- Assist in the preparation and production of pastries, desserts, cakes, bread, chocolates, and other pastry items according to established recipes and standards.
- Support the Pastry Chef and senior team members in daily kitchen operations, including mise en place, baking, decoration, and finishing of products.
- Ensure all pastry items are prepared with excellent quality, taste, texture, and presentation.
- Follow standard recipes, portion controls, and food presentation guidelines to maintain consistency.
- Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas in compliance with HACCP and food safety standards.
- Properly handle, store, and label ingredients to ensure freshness and minimize wastage.
- Assist with buffet setups, banquets, à la carte pastry orders, and special events as required.
- Monitor stock levels and communicate any shortages or requirements to the Pastry Chef.
- Ensure proper use and care of kitchen equipment and report any maintenance issues promptly.
- Follow hotel policies, safety procedures, and Fairmont brand standards at all times.
- Work collaboratively with the culinary team to deliver exceptional guest experiences.
- Previous experience in a pastry kitchen within a luxury hotel, resort, or high-volume bakery environment.
- Basic knowledge of pastry techniques, baking methods, and dessert preparation.
- Ability to follow recipes accurately and maintain quality standards.
- Good understanding of food safety, hygiene, and sanitation practices.
- Ability to work efficiently under pressure in a fast-paced kitchen environment.
- Strong attention to detail, creativity, and passion for pastry arts.
- Good communication skills and ability to work as part of a multicultural team.