Commis I – Continental Bakery

Job Summary:

Assist in the preparation and production of continental bakery items (breads, pastries, desserts, etc.) ensuring the highest standards of hygiene, quality, and presentation, in line with the hotel’s culinary standards.

Key Responsibilities:

• Prepare, bake, and finish a variety of breads, rolls, croissants, Danish pastries, and other continental bakery products as per recipes and standards.
• Assist in mise-en-place for daily production, including measuring, scaling, mixing, shaping, and proofing doughs.
• Ensure proper handling and storage of ingredients and finished products.
• Maintain a clean and organized workstation adhering to hygiene and safety standards (HACCP).
• Assist in receiving and checking bakery supplies and stock rotation.
• Support the Chef de Partie and Sous Chef in daily operations.
• Ensure timely preparation and replenishment of bakery items for buffets, à la carte, and banquets.
• Follow portion control guidelines to minimize wastage.
• Participate in training and development initiatives to enhance skills.
• Perform any other duties as assigned by supervisors or management.

Requirements:

• Previous experience (1–2 years) in a similar role in a bakery or pastry kitchen, preferably in a hotel or fine dining environment.
• Knowledge of continental bakery techniques and products.
• Basic understanding of food safety and hygiene standards.
• Ability to work in a fast-paced environment and as part of a team.
• Positive attitude, willingness to learn, and attention to detail.

Job Type: Full-time

Schedule:

• Day shift
• Morning shift
• Rotational shift

Work Location: In person