Commis Pastry

Job Summary

Key Responsibilities

• Prepare ingredients and mise en place according to recipes and chef instructions.
• Assist in the preparation and cooking of menu items while maintaining consistency and quality.
• Ensure all dishes are presented to brand standards before leaving the kitchen.
• Maintain cleanliness and organization of your assigned section throughout service.
• Follow recipes, portion controls, and food presentation guidelines.
• Ensure proper storage, labelling, and rotation of food products using FIFO (First In, First Out) principles.
• Monitor food quality and report shortages or quality concerns to the Chef de Partie or Sous Chef.
• Maintain excellent food hygiene and sanitation standards in compliance with HACCP requirements.
• Operate kitchen equipment safely and report any faults or maintenance issues.
• Assist with receiving, checking, and storing deliveries.
• Minimize food waste and contribute to effective stock control.
• Work collaboratively with chefs and kitchen colleagues to deliver smooth and efficient service.
• Participate in training sessions and continuously develop culinary skills.