COMMIS CHEF (PASTRY)

DUTIES AND RESPONSIBILITIES

Pastry & Bakery Production

• Assist in the preparation and baking of a variety of pastries, breads, cakes, desserts, cookies, and other baked products.
• Support bulk production requirements while maintaining quality and consistency.
• Follow standardized recipes, portioning, and production instructions accurately.
• Prepare ingredients and baking materials for daily kitchen operations.
• Ensure consistency and uniformity in taste, texture, appearance, and presentation of all products.

Food Preparation & Quality Control

• Accurately measure and portion ingredients according to recipes and production requirements.
• Monitor baking times, temperatures, and product quality throughout the production process.
• Assist in decorating and finishing pastries and desserts where required.
• Ensure products meet established quality standards before service or dispatch.
• Minimize wastage through proper handling and efficient use of ingredients.

Hygiene & Food Safety

• Adhere strictly to food safety, hygiene, sanitation, and quality control procedures.
• Maintain cleanliness of workstations, kitchen equipment, utensils, and storage areas.
• Ensure proper storage, labeling, and rotation of ingredients and finished products.
• Follow health and safety regulations within the pastry kitchen.

Inventory & Record Keeping

• Assist in monitoring stock levels for baking ingredients and supplies.
• Maintain production records, temperature logs, and inventory documentation where required.
• Report shortages, spoilage, or equipment issues to the supervisor promptly.

Team Support

• Work closely with the Pastry Chef and kitchen team to ensure smooth daily operations.
• Support preparation for events, buffet service, and special orders.
• Maintain professionalism, discipline, and teamwork during busy production periods.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Culinary Arts, Pastry & Bakery, or a related field.
• Previous experience in a pastry or bakery kitchen is an added advantage.
• Basic knowledge of pastry preparation, baking techniques, and dessert production.
• Ability to follow recipes and instructions accurately.
• Understanding of food safety and hygiene standards.
• Good organizational and time management skills.
• Ability to work under pressure and meet production deadlines.
• Attention to detail and passion for baking and pastry arts.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.