Commis II - Pastry / Bakery
Core
Supervise assigned station/section, produce consistent high-quality pastry/bakery products, and ensure efficient service consistent with Accor standards to maximize guest satisfaction.
Role type
Commis II Pastry/Bakery (Junior Chef)
Builds
Pastry and bakery items for hotel guests
Domain
Hospitality / Food & Beverage / Pastry & Bakery
Required skills
Mise en place preparation, HACCP guidelines compliance, food cost management, station setup and breakdown, recipe adherence, cross-training, shift handover, equipment maintenance, dietary request accommodation, safety and hygiene protocols
Preferred skills
Culinary arts diploma, hotel management diploma, fluency in English and additional languages, proactive learning of world cuisines
Technologies
Kitchen equipment, HACCP systems, recipe management tools
Responsibilities
Make requisitions for next day items, prioritize and organize daily tasks, follow instructions from Junior Sous Chef/Chef de Partie, prepare mise en place, maintain work areas and refrigerators per sanitary requirements, taste and season food appropriately, minimize waste to meet budgeted food costs, perform shift handover, accommodate guest dietary requests, handle and rotate food, maintain equipment safety, complete log sheets, respond to emergencies, adhere to sustainability programs
Seniority
Junior, entry-level IC
