Commis (Commi 1 / 2 / 3)

Pastry Commis 3 assists the pastry team with basic preparation and kitchen operations while learning professional pastry techniques.Key Responsibilities:Assist in mise en place (weighing, prepping ingredients)Basic preparation of doughs, creams, fillings, and sponges,Cleaning, organising workstations and equipment,Follow hygiene and food safety standards, Support Commis 1 & 2 during production Willingness to learn recipes and plating standards, Requirements:Basic knowledge of baking/pastry (freshers welcome)Culinary/Pastry course preferred but not mandatory, Physically fit and hardworking, Willing to work early shifts, Experience: 0–6 monthsSkill Level: Beginner.

Pastry Commis 2 independently handles assigned pastry preparations and supports daily production requirements.Key Responsibilities:Prepare sponges, mousses, creams, cookies, brownies, tarts,Assist in entremets and plated desserts,Follow standard recipes and portion control,Assist in bulk production for orders/B2B supply,Maintain cleanliness and food safety compliance,Assist Commis 1 during peak production,Requirements:Good understanding of pastry basics,Can follow recipes without supervision,Knowledge of eggless desserts is a plus,Team player with speed and consistency,Experience: 6 months – 2 years,Skill Level: Intermediate.

Pastry Commis 1 is responsible for supervising junior staff and executing advanced pastry preparations with consistency and quality.Key Responsibilities:Handle advanced pastry production (entremets, mousse cakes, breads, viennoiserie basics)Ensure quality control and presentation standards,Train and guide Commis 2 & 3.Assist in menu development and trials,Coordinate daily prep and production planning,Ensure minimal wastage and stock control,Requirements:Strong technical pastry knowledge,Experience in bakery/pâtisserie or hotel pastry kitchen,Ability to multitask and lead juniors,Knowledge of costing & yield preferred,Experience: 2–4 yearsSkill Level: Advanced.