Commis II – Pastry

Key Responsibilities 1. Pastry Preparation Prepare cakes, pastries, breads, desserts, and bakery items according to recipes. Assist in measuring, mixing, shaping, and decorating pastry products. Ensure ingredients and pastry mise en place are prepared in advance of service. 2. Baking and Production Produce high-quality baked goods while maintaining consistency in taste and appearance. Operate baking and pastry equipment safely and efficiently. Execute pastry production schedules as directed by the Pastry Chef. 3. Stock Management Monitor pastry ingredient levels and assist with stock control. Rotate ingredients correctly and ensure proper storage conditions. Minimize waste through accurate production planning. 4. Hygiene and Safety Adhere to HACCP, food safety, and sanitation procedures. Maintain cleanliness of pastry stations, equipment, and storage areas. Follow all health and safety regulations while handling food products. 5. Team Collaboration Work alongside the Executive Pastry Chef and senior pastry staff. Support team objectives and assist during high-volume production periods. Demonstrate willingness to learn and develop pastry techniques. 6. Quality Control Ensure pastry products meet company standards for quality, freshness, and presentation. Conduct visual checks on finished products before service. Report any equipment malfunctions or product quality issues. Requirements Minimum Requirements: Valid South African passport or passport application receipt Police Clearance Certificate (not older than three months) BMI under 35 (as per position requirements) Clear drug screening from a registered medical provider Colour ID copy or passport photo Detailed CV aligned to the relevant job criteria Minimum one year’s professional experience in a similar role (work-integrated learning will be considered)