Commis (Pastry) Cook at Brites Management

DUTIES AND RESPONSIBILITIES

• Assist in the preparation and presentation of a wide variety of pastries, desserts, and baked goods according to established recipes and standards.
• Support the Pastry Chef in daily operations, including ingredient preparation, mixing, baking, and decorating.
• Ensure consistency and quality of all pastry products.
• Maintain a clean and organized workstation, adhering to health and safety regulations.
• Monitor stock levels and assist in inventory management, ensuring ingredients are fresh and adequately supplied.
• Collaborate with other kitchen staff to ensure timely and efficient production of all menu items.
• Participate in menu planning and the development of new dessert recipes.
• Handle and store all ingredients and food items according to health and safety regulations.
• Adhere to portion control and waste management practices to minimize costs and optimize efficiency.
• Assist in the training and mentoring of junior kitchen staff as needed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Relevant diploma or certificate in pastry arts, baking, or a related field.
• A minimum of 2 years of experience working in a pastry kitchen or similar environment.
• Strong knowledge of pastry techniques, ingredients, and equipment.
• Ability to work under pressure and in a fast-paced kitchen environment.
• Attention to detail and commitment to producing high-quality products.
• Good communication and teamwork skills.Flexibility to work shifts, including early mornings, weekends, and holidays.