Commis Chef (French Pastry)
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Key skills for this role
Role Overview
Support daily preparation and production of desserts, breads, pastries, and viennoiserie in the pastry section.
Work under the direct supervision of the Head Pastry Chef to meet standards for taste, texture, and presentation.
Key Skills for This Role
Full Job Posting
Role Overview
Support daily preparation and production of desserts, breads, pastries, and viennoiserie in the pastry section.
Work under the direct supervision of the Head Pastry Chef to meet standards for taste, texture, and presentation.
Key Responsibilities
- Prepare, bake, and finish desserts, pastries, and baked goods using standardized recipes and presentation guidelines.
- Apply French pastry techniques including choux, laminated doughs, sponges, creams, macarons, entremets, and viennoiserie.
- Complete mise en place through weighing, mixing, tempering, and portioning ingredients.
- Keep the pastry section clean, organized, stocked, and ready for service.
- Store and label doughs, creams, and finished products correctly.
- Follow food safety, HACCP, hygiene, and FIFO standards when handling perishable ingredients.
- Monitor dessert quality, consistency, and presentation and report deviations or shortages.
- Assist with pastry deliveries, inventory control, recipe development, seasonal menus, and event desserts.
Requirements
- Diploma or certificate in Pastry Arts or a related field, or 2–3 years of pastry commis experience in a high-end restaurant or hotel kitchen.
- Strong knowledge of French pastry techniques and classic preparations.
- Attention to detail, food safety awareness, and the ability to work efficiently under pressure.
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