You will be responsible for supporting the Pastry & Bakery team in the efficient running of the department, in line with Hyatt brand standards, operational requirements, and food quality expectations. The Commis Chef - Bakery & Pastry assists in the preparation, baking, and presentation of high-quality pastry, bakery, and dessert products while developing culinary skills and ensuring consistency, hygiene, and timely production.
Key Responsibilities
- Assist in the preparation, baking, and presentation of pastries, breads, cakes, desserts, and other bakery products according to established recipes and standards.
- Support senior pastry chefs (Chef de Partie Pastry / Pastry Sous Chef) in daily kitchen operations.
- Ensure all bakery and pastry items meet quality, presentation, and consistency standards.
- Maintain cleanliness and organization of pastry workstations, equipment, and storage areas.
- Follow proper food storage, labeling, and stock rotation (FIFO) procedures for all pastry and bakery ingredients.
- Assist in receiving, checking, and storing pastry and bakery supplies.
- Adhere to portion control guidelines and minimize food wastage.
- Learn and develop pastry, bakery, and dessert preparation techniques under the guidance of senior chefs.
- Ensure timely production and replenishment of bakery and pastry items for buffet, restaurant, banquets, and special events.
- Maintain high standards of food safety, hygiene, and sanitation at all times.
- Support the team in decorating and finishing cakes, pastries, and dessert displays when required.
- Comply with all health, safety, and Hyatt food handling regulations.
Qualifications
- 0-2 years of experience in a pastry, bakery, or kitchen environment within a hotel, restaurant, bakery shop, or catering operation.
- Certificate or Diploma in Culinary Arts, Pastry & Bakery, or a related field is preferred.
- Basic knowledge of baking methods, pastry production, dessert preparation, and kitchen operations.
- Familiarity with bakery equipment, ingredients, and food safety standards.
- Passion for pastry, bakery, and dessert preparation with a willingness to learn and develop professionally.
- Ability to work effectively in a fast-paced team environment.
- Experience in an international hotel brand or high-volume pastry operation is an advantage.
- Basic understanding of HACCP and food hygiene practices is preferred.
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