Commis III – Pastry Kitchen

Assist in the preparation and production of pastries, desserts, cakes, breads, and other bakery items according to standard recipes. Prepare ingredients, measure and weigh products accurately, and ensure proper mise en place before service. Support the pastry team in daily operations to ensure timely production and presentation of all pastry items while maintaining high standards of food quality, consistency, and presentation in line with Fairmont brand standards. Ensure all food is prepared and stored in compliance with HACCP and food safety regulations. Operate kitchen equipment safely and report any maintenance issues to the supervisor. Maintain cleanliness and organization of workstations, equipment, and storage areas at all times. Monitor stock levels and inform the Chef de Partie of shortages or replenishment needs. Properly label, date, and store all food items following FIFO (First In, First Out) procedures. Minimize food waste through proper handling, portion control, and storage practices. Assist with buffet setups, banquets, special events, and seasonal promotions as required. Work collaboratively with other kitchen colleagues to ensure smooth and efficient operations. Follow all hotel policies, health and safety regulations, and grooming standards. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Pastry Chef.