Commis Bakery (Temporary)

- Prepare, measure, and mix ingredients according to recipes and hotel standards. - Prepare and bake breads, cakes, pies, pastries, Danish pastries, and other bakery products. - Prepare fillings, custards, puddings, creams, and other components for bakery and pastry items. - Mix, knead, shape, and portion dough according to required specifications. - Prepare desserts and bakery items for à la carte service, buffets, and other hotel outlets. - Monitor oven temperatures and baking times to ensure consistent product quality. - Assist with finishing, cutting, portioning, and presentation of bakery and pastry products. - Ensure proper handling and storage of ingredients while minimizing unnecessary food waste. - Maintain cleanliness and hygiene of work areas, equipment, utensils, and storage areas. - Follow food safety, health, fire, emergency, and occupational safety procedures. - Maintain consistent quality, portioning, and presentation according to hotel standards. - Take responsibility for the assigned area in the absence of the Demi Chef de Partie. - Attend required training and meetings and perform additional duties as assigned by the Sous Chef or Executive Sous Chef.