Commis de cuisine - Pastry

The Commis de Cuisine – Pastry supports the pastry section in the preparation, baking, and presentation of desserts, pastries, breads, and other baked goods.

Food Preparation

• Assist in preparing pastry mise en place as directed by the Chef de Partie.

• Prepare basic desserts, cakes, pastries, creams, and sauces according to standard recipes.

• Accurately measure and mix ingredients.

• Decorate and present desserts following hotel presentation standards.

• Support buffet setups and special event dessert displays.Storage & Hygiene

• Label and date all prepared items properly.

• Ensure correct storage of ingredients and finished products (FIFO method).

• Check and record fridge and freezer temperatures.

• Maintain cleanliness of workstations and equipment at all times.

• Follow HACCP and food safety procedures strictly.

Stock & Cost Control

• Assist in receiving and storing pastry ingredients.

• Minimize food wastage.

• Inform supervisors of low stock or expired items.

Teamwork & Communication

• Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.

• Communicate effectively with kitchen and service teams.

• Participate in training sessions and continuous skill development.

• Support other kitchen sections when required.