Commis III – Pastry Kitchen

Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.

• 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.