COMMIS

Key Responsibilities: Preparation and Production: Assist in the preparation of pastry items, including cakes, pastries, cookies, and desserts, according to recipes and standards set by the Pastry Chef. Quality Control: Ensure all products meet quality standards and are consistently prepared, presented, and served according to the establishment's specifications. Station Management: Maintain a clean and organized workstation, including proper storage and handling of ingredients and equipment. Inventory: Monitor and manage inventory levels, assist with ordering supplies, and ensure the proper storage of ingredients to prevent waste. Hygiene and Safety: Adhere to health, hygiene, and safety standards, including proper food handling and sanitation practices. Learning and Development: Participate in training and development opportunities to enhance pastry skills and knowledge, including new techniques and trends in the pastry field. Collaboration: Work effectively with other kitchen staff, including the Pastry Chef, Sous Chefs, and line cooks, to ensure smooth and efficient kitchen operations.