Commis 3 – Pastry

Overview

Assist pastry team in preparing desserts, pastries, and bakery items.

Key Responsibilities

• quality standards
• recipe execution
• mise-en-place
• food safety
• station cleanliness
• dessert production

Tasks

-Ensure all pastry items meet hotel quality and presentation standards. -Assist in the preparation of basic pastry items such as doughs, batters, creams, sauces, and garnishes. -Help with baking, assembling, and finishing pastry products under supervision. -Maintain proper taste, texture, and appearance for all products prepared. -Assist in daily mise-en-place preparation for pastry sections. -Follow HACCP and food safety standards at all times. -Maintain cleanliness and organization of workstations, equipment, and tools. -Support Chef de Partie/Pastry Cook in the creation of desserts for buffets, à la carte, banquets, and room service. -Properly store and label ingredients, baked goods, and semi-finished products. -Follow standard recipes, portion controls, and production schedules.

Requirements

• pastry
• internship
• hygiene
• safety
• organization
• supervision

What You Bring

-Basic knowledge of pastry techniques and ingredients. -Prior internship or entry-level kitchen experience preferred (not mandatory). -Strong sense of hygiene, safety, and organization. -Ability to follow instructions and work under supervision.

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Benefits

-Flexibility to work shifts, weekends, and holidays.

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