Commis I, Pastry

Commis I, Pastry (20657) Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking one of the world’s most iconic horse racing destinations, our hotel offers exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn. Job Summary The Commis I – Pastry at The Meydan Hotel assists the pastry culinary team in preparing, producing, and presenting high-quality baked goods, desserts, and pastry creations for all hotel outlets, banquets, and events. This role focuses on maintaining strict recipe consistency, ensuring visual presentation meets brand standards, controlling food waste, and maintaining high hygiene and food safety standards in alignment with the hotel’s culinary excellence. Key Responsibilities - Prepare and assemble a wide range of high-quality pastries, cakes, breads, desserts, and doughs following standard recipes and presentation guidelines. - Assist Chef De Partie in daily pastry kitchen operations, ensuring timely preparation (mise en place) for restaurant outlets, afternoon teas, and large-scale banquet events. - Maintain accurate inventory levels of pastry ingredients, assist with stock control and rotation (FIFO), report missing items, and work to minimize food waste and production costs. - Maintain strict adherence to HACCP guidelines, local food safety regulations, and hotel sanitation standards across all pastry workstations, equipment, and cold storage areas. - Collaborate closely with kitchen and service teams to ensure prompt delivery of orders, participate in seasonal menu testing, and support peak-volume service periods seamlessly. Skills, Experience & Educational Requirements - Diploma or Culinary Certification in Pastry Arts, Baking, or Hospitality Management (or equivalent experience). - Solid foundational knowledge of classic and modern pastry techniques, baking methods, chocolate work, and dessert plating. - Proven expertise in high-volume production, dough preparation, cake decoration, and maintaining consistent quality standards. - Strong organizational skills, high attention to detail, and the ability to multitask effectively under pressure in a fast-paced luxury hotel environment. - Full understanding of food safety, hygiene regulations (HACCP), and flexible availability for shift work, early mornings, weekends, and holidays. Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Diploma or Culinary Certification in Pastry Arts, Baking, or Hospitality Management (or equivalent experience).

Prepare and assemble a wide range of high-quality pastries, cakes, breads, desserts, and doughs following standard recipes and presentation guidelines. Assist Chef De Partie in daily pastry kitchen operations, ensuring timely preparation for restaurant outlets, afternoon teas, and large-scale banquet events. Maintain accurate inventory levels of pastry ingredients, assist with stock control and rotation (FIFO), report missing items, and work to minimize food waste and production costs. Maintain strict adherence to HACCP guidelines, local food safety regulations, and hotel sanitation standards across all pastry workstations, equipment, and cold storage areas. Collaborate closely with kitchen and service teams to ensure prompt delivery of orders, participate in seasonal menu testing, and support peak-volume service periods seamlessly.