Job Description:
The Commis – Pastry, Bakery & Cold Kitchen is an entry-level culinary role responsible for assisting in the preparation, production, and presentation of pastries, baked goods, and cold kitchen items. Under the direct supervision of the Pastry Chef, Bakery Chef, Sous Chef, or Chef de Partie (CDP), the Commis supports daily kitchen operations while maintaining high standards of quality, consistency, hygiene, and food safety. This role is essential in supporting smooth kitchen operations and upholding Earth Roastery Café’s commitment to excellence, creativity, and artisan food standards.
Key Responsibilities
1. Food Preparation – Pastry, Bakery & Cold Kitchen
• Assist in preparing doughs, batters, breads, pastries, cakes, creams, fillings, and glazes.
• Support production of artisan breads, croissants, muffins, cookies, and other baked goods.
• Prepare salads, sandwiches, cold appetizers, dressings, platters, and cold desserts.
• Slice, dice, portion, and organize vegetables, fruits, meats, seafood, and bakery ingredients as per standard recipes.
• Assist in assembling, garnishing, and plating pastries, desserts, and cold dishes according to presentation standards.
• Follow standardized recipes and portion control guidelines.
2. Mise en Place & Station Setup
• Prepare daily mise en place including weighing, measuring, and organizing ingredients.
• Set up workstations before service and ensure readiness for smooth operations.
• Refill ingredients and assist during busy service hours.
• Maintain clean, organized, and efficient workstations at all times.
3. Quality & Consistency
• Ensure all products meet company standards for taste, texture, and presentation.
• Maintain consistency in baking, preparation, and plating.
• Monitor freshness and temperature of cold and baked items.
• Report any issues related to ingredients, equipment, or product quality to the supervisor immediately.
4. Inventory & Stock Control
• Assist in checking, receiving, and storing deliveries properly.
• Ensure proper labeling, dating, and storage of all prepared and raw items.
• Follow FIFO (First In, First Out) procedures.
• Inform supervisors about low stock, damaged, or expired items.
5. Food Safety & Hygiene
• Strictly adhere to HACCP and food safety regulations.
• Maintain high standards of personal hygiene and wear proper protective equipment.
• Prevent cross-contamination in pastry, bakery, and cold kitchen areas.
• Follow cleaning schedules and maintain cleanliness of tools, equipment, chillers, ovens, and work areas.
6. Teamwork & Coordination
• Support Pastry, Bakery, and Cold Kitchen teams during peak hours.
• Coordinate with Hot Kitchen and Service teams when required.
• Assist in other kitchen sections as assigned by supervisors.
• Attend daily kitchen briefings and follow instructions carefully.
7. Learning & Development
• Show willingness to learn new baking, pastry, and cold kitchen techniques.
• Participate in internal training sessions.
• Accept feedback positively and demonstrate continuous improvement.
• Maintain a professional attitude and strong work ethic.
Qualifications & Skills:
• Proven experience in a similar role.
• Strong knowledge of international and artisan pastry techniques.
• Creative flair with excellent attention to detail.
• Team leadership and time management skills.
• Knowledge of hygiene, HACCP, and safety regulations.
• Flexibility to work weekends, holidays, and special events.