كوميس شيف (معجنات فرنسية)

Job Role: The Pastry Commis supports the daily preparation and production of desserts, breads, and viennoiserie within the pastry section, ensuring every item meets the restaurant's standards of taste, texture, and presentation. Working under the direct supervision of the Head Pastry Chef, this role requires solid technical grounding and strong knowledge of French pastry techniques to help deliver a consistently refined dessert offering.

Key Responsibilities

• Prepare, bake, and finish desserts, pastries, and baked goods according to the restaurant's standardized recipes and presentation guidelines under the direction of the Head Pastry Chef.
• Apply strong knowledge of French pastry techniques, including choux, laminated doughs, sponges, creams, and classic preparations such as macarons, entremets, and viennoiserie, to consistently deliver items of the required standard.
• Carry out mise en place duties, including weighing, mixing, tempering, and portioning ingredients, ensuring readiness for service at all times.
• Maintain the pastry section in an organized, clean, and fully stocked condition, following proper storage and labeling of doughs, creams, and finished products.
• Follow food safety, HACCP, and hygiene standards at all times, including correct handling and rotation of perishable pastry ingredients (FIFO).
• Monitor the quality, consistency, and presentation of desserts and baked items, promptly flagging any deviations or shortages to the Head Pastry Chef.
• Assist in receiving and checking pastry-related deliveries, and support inventory and stock control within the section.
• Support the Head Pastry Chef in recipe development, seasonal menu preparation, and special event or banquet dessert production as required.

Requirements

• Diploma or certificate in Pastry Arts or a related field, and or a minimum of 2–3 years of experience as a pastry commis in a high-end restaurant or hotel kitchen.
• Strong knowledge of French pastry techniques and classic preparations, with solid attention to detail, food safety awareness, and the ability to work efficiently under pressure.