Job Description

Job Summary:

The

Commis III / Junior Pastry Cook

assists in the daily preparation and production of pastries, desserts, bread, and other baked goods under the supervision of senior chefs. This is an entry-level role designed to develop foundational skills in pastry arts while maintaining high standards of hygiene, consistency, and presentation.

Key Responsibilities:

Assist in preparing ingredients (measuring, mixing, portioning, shaping, etc.) according to recipes and production requirements. Support daily production of cakes, tarts, breads, mousses, chocolates, and plated desserts. Operate basic pastry kitchen equipment (ovens, mixers, sheeters) safely and correctly. Maintain freshness and proper storage of all pastry ingredients and finished goods. Assist in assembling and decorating pastries and desserts under supervision. Follow all recipes, methods, and presentation standards established by the Pastry Chef. Ensure consistency in taste, texture, and appearance of all pastry items. Conduct visual checks on product quality and report any issues immediately. Uphold hygiene, food safety, and cleanliness according to

SFA / NEA

and

HACCP

standards. Set up and clean workstations, utensils, and equipment before and after each shift. Assist in daily mise en place, portioning, and storage organization.

Requirements:

Certificate or Diploma in Pastry & Bakery / Culinary Arts from a recognized institution preferred (e.g., SHATEC, At-Sunrice, ITE, or equivalent). 1 year relevant experience in a professional pastry kitchen preferred Basic understanding of pastry production methods and ingredients. Strong attention to detail and willingness to learn. Positive attitude, punctuality, and ability to work well under pressure. Team player with good communication skills. Ability to work rotating shifts, weekends, and public holidays. * Able to stand for long periods.