Commis Chef (Pastry Kitchen)

I. GENERAL MISSION

• Assist pastry chef de partie, prepare dough and others materials to make pastry and bread, and run own station that was assigned to efficiently.

II. DUTIES AND RESPONSIBILITIES

• Stock food items neatly in shelves and fridges
• Keep the section that he is assigned to in good working order.
• Assist in cleaning utensils and equipment.
• Work according to standard recipes.
• Thoroughly make any kinds of Western or Asian cakes (Agar, Sweet soup, ice cream, jam, cake, chocolate…) and maintain kinds of bread right as stipulated
• Prepare and present high quality desserts
• Keep all working areas clean and tidy and ensure no cross contamination
• Assist other departments wherever necessary and maintain good working relationships
• Combine with Chef de Partie in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware