2nd Commis Pastry

Job Responsibilities:

• Regularly demonstrates a growing understanding of basic ingredients and required production skills and increasing knowledge of the product range.
• Works to develop skills by routinely practicing pastry production and processing techniques for each product.
• Regularly seeks guidance from the Executive Pastry/Bakery Chef /Chief Baker and Chef de Partie in executing production according to Company recipes
• Demonstrates a growing understanding of the ingredient consumption required for daily production and always follows recipes to eliminate waste; always informs the Executive Pastry/Bakery Chef when required items are not available.
• Assists and trains in the Bakery operation as directed by the Executive Pastry /Bakery Chef acquiring the skills necessary to learn equipment use and carry out the production to the desired standard and earn a bakery competency.
• Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by the Executive Pastry/ Bakery Chef, Chief Baker, or Chef de Partie.
• Adheres at all times to the daily production schedule under the direction of the Chief Pastry Chef or his/her representative as required by the itinerary and various outlets.
• Always sets up pastry section mise en place as assigned by the Executive Chef / Executive Pastry/ Bakery Chef.
• Delivers pastry products to designated outlets as directed.
• Always participates in the service of pastry products during restaurant opening hours as directed
• Qualifications:
• One year of prior work experience in a Pastry environment and good knowledge of English is essential Knowledge of basic pastry preparation, presentation, and preservation
• Basic knowledge of Public Health and Sanitation regulations and procedures
• Should preferably have basic training in the Pastry department
• Ability to organize and complete work by deadlines
• Command of the English language, both verbal and written.