Commis I - Pastry

Novotel Abu Dhabi Al Bustan Responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times. Assist the Jr. Sous Chef in daily pastry production and recipe execution. Maintain cleanliness and hygiene standards of the pastry kitchen, including equipment sanitisation and workspace organisation. Follow recipes, food safety protocols, and HACCP standards consistently. Support daily hotel operations, buffet, and banquet requirements with attention to detail and timeliness. Maintain good teamwork, discipline, and professional conduct at all times. Coordinate functions and activities with other Food & Beverage Departments to ensure seamless service delivery. Monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Jr. Sous Chef. Operate and maintain pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs. Perform quality control checks on finished products to ensure consistency and adherence to established standards. Assist in portion control and cost management to minimise waste and maintain profitability. Contribute to the development and refinement of pastry presentations and plating standards for service excellence.

Minimum of 2–3 years of experience in a similar pastry or bakery position. Comprehensive knowledge of food safety, hygiene standards, and HACCP protocols. Proficiency in operating standard pastry equipment and machinery safely and efficiently. Ability to lead and support the team in a dynamic and fast-paced environment. Proven experience in high-volume pastry production within a hotel. Strong attention to detail with demonstrated ability to maintain consistent quality standards. Excellent organisational and time management skills with the ability to prioritise multiple tasks. Experience in inventory management and cost control within a food production setting. Knowledge of contemporary pastry techniques and presentation standards. Strong communication and teamwork skills with the ability to collaborate effectively across departments.

Responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times. Assist the Jr. Sous Chef in daily pastry production and recipe execution. Maintain cleanliness and hygiene standards of the pastry kitchen, including equipment sanitisation and workspace organisation. Follow recipes, food safety protocols, and HACCP standards consistently. Support daily hotel operations, buffet, and banquet requirements with attention to detail and timeliness. Maintain good teamwork, discipline, and professional conduct at all times. Coordinate functions and activities with other Food & Beverage Departments to ensure seamless service delivery. Monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Jr. Sous Chef. Operate and maintain pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs. Perform quality control checks on finished products to ensure consistency and adherence to established standards. Assist in portion control and cost management to minimise waste and maintain profitability. Contribute to the development and refinement of pastry presentations and plating standards for service excellence.