Commis (Commi 1 / 2 / 3)

Job Description: Commis II – Bread Making (Commi-II)

Key Responsibilities

• Bread preparation: Assist in mixing, kneading, shaping, and baking various types of bread (white, whole wheat, sourdough, multigrain, etc.).
• Recipe adherence: Follow standardized recipes and instructions provided by the Chef de Partie or Bakery Chef.
• Ingredient handling: Measure and prepare ingredients accurately, ensuring freshness and proper storage.
• Equipment operation: Safely operate ovens, mixers, proofing cabinets, and other bakery equipment.
• Quality control: Monitor baking times and temperatures to produce bread of consistent quality.
• Hygiene and safety: Maintain cleanliness of the bakery area, comply with food safety standards, and practice proper sanitation.
• Team support: Assist senior bakers and chefs in daily production and special orders.
• Learning and development: Continuously improve bread-making techniques and expand knowledge of bakery products.

Requirements

• Education: Diploma or certification in bakery/pastry arts preferred.
• Experience: 1–2 years of prior experience in a bakery or hotel kitchen (bread section).
• Skills:
• Basic knowledge of bread-making techniques.
• Ability to follow recipes and instructions.
• Attention to detail and passion for baking