Pastry Commis Chef

OVERVIEW OF ROLE

The Pastry Commis is responsible for preparing and producing high-quality pastry, dessert, bakery and confectionery items in accordance with hotel standards, recipes and presentation guidelines.

This role supports the Pastry Chef de Partie and Pastry Sous Chef in the daily operations of the pastry kitchen while maintaining consistency, hygiene, food safety and operational excellence. The Pastry Commis contributes to creating memorable guest dining experiences through attention to detail, teamwork and passion for pastry craftsmanship.

QUALIFICATIONS

• Minimum 1–2 years of pastry kitchen experience in a hotel, restaurant or bakery environment.

• Culinary or pastry certification preferred.

• Basic knowledge of pastry production, baking and dessert preparation techniques.

• Knowledge of food hygiene and HACCP practices preferred.

• Ability to work in a fast-paced and high-pressure environment.

• Strong attention to detail and willingness to learn.

• Positive attitude with strong teamwork and communication skills.

• Flexible to work shifts, weekends and public holidays.

• Basic English communication skills preferred.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Pastry Commis are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Prepare pastry, dessert, bakery and confectionery items according to standard recipes and presentation guidelines.

• Support the Pastry Chef de Partie and Pastry Sous Chef in the smooth day-to-day operations of the pastry kitchen.

• Assist in the preparation of cakes, pastries, breads, chocolates, petit fours, plated desserts and seasonal specialties.

• Ensure all mise en place is prepared efficiently and in a timely manner.

• Maintain consistency in taste, quality and presentation of all pastry products.

• Assist with buffet, afternoon tea, banquet and à la carte dessert preparation as required.

• Ensure proper handling and storage of all food items according to food safety standards.

• Monitor freshness and quality of ingredients and products at all times.

• Assist in inventory checks, stock rotation and minimizing food wastage.

• Support off-site events, activations and special functions when required.

• Follow recipes, portion control and plating guides accurately.

• Ensure timely production and replenishment during service periods.

• Learn and adapt to menu updates, seasonal changes and operational requirements.

FOOD QUALITY & GUEST EXPERIENCE

• Ensure consistency in pastry quality, taste and presentation at all times.

• Monitor pastry production and product quality to ensure proper utilisation and minimal wastage.

• Check that pastry items prepared by team members meet required standards and make necessary adjustments where needed.

• Ensure all pastry and dessert items are prepared and delivered in a timely manner.

• Respond professionally and efficiently to guest requests and dietary requirements.

• Maintain a positive and professional attitude towards guests and team members at all times.

TEAMWORK & COMMUNICATION

• Maintain a professional and positive attitude towards team members and supervisors.

• Work collaboratively with the culinary and stewarding teams to ensure smooth kitchen operations.

• Attend and actively participate in training sessions, briefings and departmental meetings.

• Respond positively to feedback and demonstrate willingness to learn and improve.

• Support colleagues during busy operations and service periods.

• Understand, practice and promote teamwork to achieve departmental goals and service excellence.

HYGIENE, SAFETY & COMPLIANCE

• Maintain cleanliness and organization of the pastry kitchen, storage areas and equipment.

• Adhere strictly to HACCP, FSMS and food hygiene standards at all times.

• Ensure proper sanitation procedures are followed for all utensils, equipment and workstations.

• Use kitchen equipment, tools and machinery safely and appropriately.

• Report maintenance issues, hazards or equipment malfunctions promptly.

• Maintain excellent personal hygiene and grooming standards.

• Follow all workplace health, safety and fire regulations.

GUEST EXPERIENCE & QUALITY

• Support the delivery of exceptional pastry and dessert experiences for guests.

• Ensure all products meet NoMad’s luxury lifestyle standards and presentation expectations.

• Respond positively and professionally to guest feedback where appropriate.

• Demonstrate attention to detail and pride in pastry craftsmanship.

COMPLIANCE & SAFETY

• Ensure adherence to health, safety, fire and hygiene standards.

• Ensure all team members are trained and compliant with safety procedures.

• Maintain a safe and secure environment for guests and team members.

• Ensure all company policies and procedures are followed consistently.

EXPECTATIONS:

The Pastry Commis is expected to:

• Demonstrate passion and creativity in pastry production.

• Maintain high standards of cleanliness, food quality and consistency.

• Be organized, disciplined and efficient in a fast-paced kitchen environment.

• Show initiative and willingness to continuously develop culinary skills.

• Uphold professionalism and teamwork at all times.

• Represent NoMad positively through attitude, grooming and work ethic.