Commis II – Pastry Kitchen

Pay not listed

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 Pastry 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, à la carte pastry orders, and special events as required.
Monitor stock levels and communicate any shortages or requirements to the Pastry Chef.
Ensure proper use and care of kitchen equipment and report any maintenance issues promptly.
Follow hotel policies, safety procedures, and Fairmont brand standards at all times.
Work collaboratively with the culinary team to deliver exceptional guest experiences.

Previous experience in a pastry kitchen within a luxury 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.