Commis II Pastry - Raffles & Fairmont The Red Sea.

RAFFLES THE RED SEA • Assist the Executive Pastry Chef and Sous Chef in the smooth and efficient daily operation of the Pastry section. • Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation. • Read and take appropriate action on instructions and reports relating to the Pastry section from the Executive Pastry Chef or Sous Chef. • Attend to tasks and responsibilities assigned by senior culinary colleagues in a timely and professional manner. • Follow established production procedures, recipes, and instructions provided by supervisors. • Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation. • Ensure all products are prepared according to established quality, hygiene, and presentation standards. • Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste. • Maintain the Pastry section and work environment clean, organized, and orderly at all times. • Follow proper food safety, sanitation, and hygiene procedures throughout all production activities. • Work effectively as part of a team and contribute to a positive and professional working environment. • Maintain readiness to support the Pastry section during high-volume periods and busy service operations. • Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef. • Attend training and development programs as assigned by management or the Training Manager. • Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. • Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills. • Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.

• Previous experience in a pastry, bakery, or kitchen environment is preferred. • Basic knowledge of pastry and bakery production techniques. • Basic knowledge of food preparation, hygiene, sanitation, and food safety. • Ability to follow recipes, instructions, and established production procedures accurately. • Ability to safely operate basic pastry and kitchen equipment. • Ability to work effectively as part of a team in a high-volume environment. • Culinary, pastry, or bakery training is preferred.   • Previous experience in a luxury hotel or resort environment is preferred. • Ability to work flexible shifts, including early mornings, weekends, and public holidays. • Professional appearance and high standards of personal hygiene are required. • Ability to work under pressure while maintaining quality and cleanliness standards. • Willingness to participate in training and continuous professional development. • Commitment to maintaining the highest standards of food safety, hygiene, cleanliness, and product quality. • Ability to undertake additional duties and special assignments as required by management.

• Assist the Executive Pastry Chef and Sous Chef in the smooth and efficient daily operation of the Pastry section. • Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation. • Read and take appropriate action on instructions and reports relating to the Pastry section from the Executive Pastry Chef or Sous Chef. • Attend to tasks and responsibilities assigned by senior culinary colleagues in a timely and professional manner. • Follow established production procedures, recipes, and instructions provided by supervisors. • Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation. • Ensure all products are prepared according to established quality, hygiene, and presentation standards. • Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste. • Maintain the Pastry section and work environment clean, organized, and orderly at all times. • Follow proper food safety, sanitation, and hygiene procedures throughout all production activities. • Work effectively as part of a team and contribute to a positive and professional working environment. • Maintain readiness to support the Pastry section during high-volume periods and busy service operations. • Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef. • Attend training and development programs as assigned by management or the Training Manager. • Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. • Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills. • Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.