Commis III – Pastry Kitchen

Open 16d

Summary

Prepares pastries, desserts, and breads in a hotel pastry kitchen, following recipes and food-safety rules while maintaining brand standards.

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.

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.