Commis II - Pastry

Job Description • Assist in the preparation and production of pastries, desserts, cakes, bread, chocolates, and other pastry items according to established recipes and standards. • Support the Jr. Sous Chef and senior team members in daily kitchen operations, including mise en place, baking, decoration, and finishing of products. • Ensure all pastry items are prepared with excellent quality, taste, texture, and presentation. • Follow standard recipes, portion controls, and food presentation guidelines to maintain consistency. • Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas in compliance with HACCP and food safety standards. • Properly handle, store, and label ingredients to ensure freshness and minimize wastage. • Assist with buffet setups, banquets, la carte pastry orders, and special events as required. • Monitor stock levels and communicate any shortages or requirements to the Jr. Sous Chef. • Ensure proper use and care of kitchen equipment and report any maintenance issues promptly. • Follow hotel policies, safety procedures, and Novotel brand standards at all times. • Work collaboratively with the culinary team to deliver exceptional guest experiences. • Qualifications • Previous experience in a pastry kitchen, hotel, resort, or high-volume bakery environment. • Basic knowledge of pastry techniques, baking methods, and dessert preparation. • Ability to follow recipes accurately and maintain quality standards. • Good understanding of food safety, hygiene, and sanitation practices. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Strong attention to detail, creativity, and passion for pastry arts. • Good communication skills and ability to work as part of a multicultural team. •