Chef Pastry Commis

Roles and responsibilities

Learning and practicing various cooking methods under the supervision of senior chefs
Regularly cleaning and sanitizing kitchen tools, utensils, and equipment
Performing tasks as directed by senior chefs, such as Sous Chef or Chef de Partie, to help in meal preparation
Helping to receive, check, and store deliveries of fresh food and supplies
Observing and participating in different sections of the kitchen to gain comprehensive knowledge
Assisting in Pastry Production

Prepare Pastry Dough: Assist in preparing various types of dough, including puff pastry, shortcrust, choux, and other specialized doughs, under the guidance of senior pastry chefs.
Assist in Baking Pastries: Help bake a wide range of items, such as croissants, tarts, cakes, cookies, and other pastries, ensuring they are cooked to perfection.
Prepare Fillings and Garnishes: Assist in preparing fillings, such as creams, ganaches, fruit compotes, and glazes, for pastries and desserts.
Help Decorate Pastries: Under supervision, assist with the decoration and finishing of pastries, including glazing, icing, piping, and garnishing desserts for display.
Maintaining Quality and Consistency

Follow Recipes: Strictly adhere to recipes and instructions provided by senior pastry chefs to ensure consistency in the preparation of pastries and desserts.
Quality Control: Monitor the quality of the ingredients and ensure that each pastry item meets the established standards in terms of texture, taste, and appearance.
Ensure Proper Cooking Times and Temperatures: Ensure that pastries are baked at the correct temperature and for the appropriate amount of time to avoid undercooking or overcooking.
Kitchen Hygiene and Cleanliness

Maintain Clean Workspaces: Clean and sanitize work areas, tools, and equipment after each use to maintain high standards of cleanliness and hygiene in the pastry section.
Food Safety Practices: Follow food safety regulations and guidelines, including correct storage of ingredients, and proper handling of raw and cooked items.
Organize Ingredients: Ensure all ingredients are stored in proper conditions and organized for easy access during pastry preparation. This includes managing dry and perishable goods.

Desired candidate profile

Proven experience in a Commis Chef role with excellent use of various cooking methods, ingredients, equipment and hygiene standards
Ability to multitask with good time management and work efficiently under pressure
Knowledge of best cooking practices with experience in European cuisine
Culinary school diploma or qualification from a culinary school
At least 1 - 2 years of experience cooking in a well-established restaurant or full-service hotel
Basic Pastry Skills: Familiarity with basic pastry methods, including the ability to follow recipes, mix ingredients, and bake pastries.
Attention to Detail: Precision in following recipes and producing pastries that meet the required standards in taste, texture, and presentation.
Teamwork: Ability to work collaboratively with other kitchen staff, especially in a fast-paced environment, and follow instructions from senior chefs.
Time Management: Efficiently manage tasks in a busy kitchen setting, ensuring that pastries are prepared and delivered on time for service.
Personal Attributes

Passion for Pastry: A genuine interest in the pastry field, with a desire to learn and develop skills.
Patience and Attention to Detail: Patience to work on intricate tasks like decorating and assembling delicate pastries.
Physical Stamina: Ability to stand for long periods and work in a busy kitchen environment, often with a lot of repetitive tasks.
Adaptability: Open to learning new techniques and adapting to the needs of the pastry team and kitchen.