Commis II - Pastry

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• Produce all necessary food for all food service operations as required and instructed by the Executive Chef.
• Maintain quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Prepare and bake a variety of pastries, including cakes, pies, tarts, cookies, and bread, following established recipes and techniques.
• Assist in the creation and presentation of desserts for various dining outlets and special events.
• Ensure proper storage and rotation of pastry ingredients and finished products to maintain freshness and minimise waste.
• Demonstrate reliability and a strong work ethic in a busy kitchen environment.
• Work effectively as a team player, collaborating with colleagues and superiors under pressure.
• Exhibit excellent communication skills, a positive attitude, and a willingness to learn and improve.
• Familiarise yourself with other kitchen sections, promoting flexibility and productivity across the culinary team.
• Ensure all food produced is in line with kitchen recipes and standards.
• Maintain a clean and organised workstation, adhering to food safety and hygiene regulations.
• Assist in the preparation of mise en place for daily pastry production.
• Participate in menu development and suggest new pastry ideas.
• Continuously develop pastry skills and knowledge through on-the-job training and self-study.
• Adapt to changing priorities and work efficiently during peak periods and special events.

• Have passion for Pastry and willing to learn
• Ideally you would have a qualification in pastry/culinary