OVERVIEW
OF ROLE
Commis is responsible for preparing and producing high-quality pastry, dessert,
bakery and confectionery items in accordance with hotel standards, recipes
and presentation guidelines.
in the daily operations of the pastry kitchen while maintaining consistency,
hygiene, food safety and operational excellence. The Pastry Commis contributes
to creating memorable guest dining experiences through attention to detail,
teamwork and passion for pastry
craftsmanship.
knowledge of pastry production, baking and dessert preparation
techniques.
of food hygiene and HACCP practices preferred.
to learn.
attitude with strong teamwork and communication skills.
English communication skills preferred.
knowledge of pastry production, baking and dessert preparation
techniques.
of food hygiene and HACCP practices preferred.
to learn.
attitude with strong teamwork and communication skills.
English communication skills preferred.
knowledge of pastry production, baking and dessert preparation
techniques.
of food hygiene and HACCP practices preferred.
to learn.
attitude with strong teamwork and communication skills.
English communication skills preferred.
RESPONSIBILITIES
responsibilities of the Pastry Commis are summarised below; however the list
is not exhaustive.
pastry, dessert, bakery and confectionery items according to standard recipes
and presentation guidelines.
• Support the Pastry Chef de
Partie and Pastry Sous Chef in the smooth day-to-day operations of the pastry
kitchen.
• Assist in the preparation of cakes, pastries,
breads, chocolates, petit fours, plated desserts and seasonal
specialties.
• Ensure all mise en place is prepared efficiently
and in a timely manner.
• Maintain consistency in taste,
quality and presentation of all pastry products.
with buffet, afternoon tea, banquet and à la carte dessert preparation
as required.
• Ensure proper handling and storage of all food
items according to food safety standards.
freshness and quality of ingredients and products at all
times.
• Assist in inventory checks, stock rotation
and minimizing food wastage.
• Support off-site events,
activations and special functions when required.
recipes, portion control and plating guides
accurately.
• Ensure timely production and replenishment
during service periods.
• Learn and adapt to menu
updates, seasonal changes and operational
requirements.
EXPERIENCE
• Ensure consistency
in pastry quality, taste and presentation at all
times.
• Monitor pastry
production and product quality to ensure proper utilisation and minimal
wastage.
• Check that pastry items
prepared by team members meet required standards and make necessary adjustments
where needed.
• Ensure all pastry
and dessert items are prepared and delivered in a timely
manner.
• Respond professionally
and efficiently to guest requests and dietary
requirements.
• Maintain a positive
and professional attitude towards guests and team members at all
times.
COMMUNICATION
• Maintain
a professional and positive attitude towards team members
and supervisors.
• Work collaboratively
with the culinary and stewarding teams to ensure smooth kitchen
operations.
• Attend and actively
participate in training sessions, briefings and departmental
meetings.
• Respond positively
to feedback and demonstrate willingness to learn
and improve.
• Support colleagues
during busy operations and service periods.
departmental goals and service
excellence.
COMPLIANCE
• Maintain
cleanliness and organization of the pastry kitchen, storage areas
and equipment.
• Adhere strictly
to HACCP, FSMS and food hygiene standards at all
times.
• Ensure proper
sanitation procedures are followed for all utensils, equipment
and workstations.
• Use kitchen equipment,
tools and machinery safely and appropriately.
malfunctions promptly.
• Maintain excellent
personal hygiene and grooming standards.
regulations.
QUALITY
• Support the delivery
of exceptional pastry and dessert experiences
for guests.
• Ensure all products
meet NoMad’s luxury lifestyle standards and presentation
expectations.
• Respond positively
and professionally to guest feedback where
appropriate.
• Demonstrate attention
to detail and pride in pastry
craftsmanship.
team members are trained and compliant with safety
procedures.
a safe and secure environment for guests and team members.
to:
• Demonstrate passion and creativity in pastry
production.
•
Maintain high standards of cleanliness, food quality
and consistency.
• Be organized, disciplined and efficient in a fast-paced kitchen
environment.
• Show initiative and willingness to continuously develop culinary
skills.
•
Uphold professionalism and teamwork at all times.
through attitude, grooming and work ethic.
