Pastry Commis 2

Job Summary 

The Pastry Commis 2 is a junior-level pastry position responsible for assisting with the preparation, production, and presentation of pastries, desserts, and baked goods. Working under supervision but with greater autonomy than a Commis 3, this role supports the Pastry Chef de Partie in maintaining product consistency, cleanliness, and service efficiency. The Commis 2 is expected to demonstrate a growing technical knowledge of pastry work and contribute actively to the team's success in a luxury hospitality environment. 

Principal Responsibilities & Essential Functions: 

Supportive Functions: 

• Assists in the creation of buffet displays, afternoon tea setups, and banquet dessert items. 

• Rotates between pastry stations including bakery, cold desserts, chocolate, and showpiece preparation. 

• Participates in kitchen meetings, training sessions, and daily cleaning routines. 

• Helps prepare food for staff meals and resort events as needed. 

Physical Requirements: 

• Able to stand and work for extended period up to 8 hours per shift. 

• Can lift and carry up to 20 kg. 

• Comfortable working in both hot (baking ovens) and cold (refrigeration) environments. 

• Requires frequent use of hands, bending, reaching, and repetitive motion. 

Other Duties: 

•  Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands. 

• May assist in resort events. 

• Perform other task as directed by Supervisor. 

Safety Requirements: 

• Complies with Four Seasons food safety standards and sanitation procedures. 

• Uses knives, ovens, mixers, and other equipment safely and responsibly. 

• Wears full kitchen uniform and PPE in accordance with grooming and hygiene policies. 

• Reports any injuries, unsafe equipment, or incidents immediately. 

Specific Job Knowledge, Skills, and Abilities: 

• Intermediate knowledge of pastry techniques, baking, dough handling, and plating. 

• Ability to follow recipes accurately and produce consistent results. 

• Strong organization skills and time management in high-pressure environments. 

• Good teamwork, communication, and adaptability. 

• Strong interest in advancing pastry skills through learning and observation. 

• Basic understanding of allergen management and hygiene regulations. 

Qualification Standards: 

Education: 

• Formal pastry or culinary education is preferred. 

Experience: 

• Min 1 year in a pastry kitchen, bakery, or hotel/resort pastry section. 

• Experience in luxury or fine dining environments is a strong advantage. 

• Familiarity with both plated desserts and bakery-style production. 

Licenses/Certificates: 

• Food Handler’s Certificate (required). 

• Additional pastry certifications or courses are a plus. 

 Policies: 

• All Mandatory trainings on Workday must be completed within three months from the date of hire. 

• In case on absence, employees must inform their Managers at least hour before the start of the shift. 

• Original Medical Certificate should be presented whenever applicable. Failing to do so, may result as an absence. 

• Employees are not permitted to take any hotel equipment home. All items must be stored securely in lockers. 

• The use of personal mobile phones is restricted in kitchen, preparation areas and guest areas. In case of emergency, permission must be obtained from supervisor. 

• Eating and drinking in the preparation area/Chiller is strictly prohibited to maintain hygiene and food safety standards. 

GROOMING & UNIFORMS 

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explain to you as a part of the orientation process. 

NOTICE: 

The hospitality business functions seven days a week, twenty-four hours a day.  In addition, this is a hospitality business, and a hospitable service atmosphere must be always projected.