Hakkasan | Pastry Commis I
About The Position
The Pastry Commis I assists the Chef de Partie with day-to-day operations and maintains high standards of cleanliness and sanitation in designated work areas. The role supports pastry production and service by completing assigned tasks, preparing mise en place, setting up stations, assisting with cake and pastry decoration, and working collaboratively with the kitchen team. Food must be handled, processed, labeled, dated, and stored according to sanitation practices and the HACCP program. The employee also helps maintain product quality and utilization, minimize waste, and provide good customer relations when working in public areas.
Requirements
- High school education or equivalent.
- Food Safety Employee Training is required.
- Knowledge of health and safety, sanitation, proper chemical usage, fire procedures, and HACCP requirements.
- Knowledge of kitchen equipment operations.
- Ability to read, write, and understand English.
- Ability to perform basic or intermediate math skills.
- Ability to establish and maintain effective working relationships with management, staff, and guests.
- Knowledge of and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Nice To Haves
- Culinary training or completion of an accredited apprenticeship program.
- Relevant experience in high-quality, high-volume, and multi-unit operations.
Responsibilities
- Complete daily task assignments and assist the Jr. Chef de Partie with duties in the assigned section.
- Prepare sufficient high-quality mise en place for the next shift.
- Set up stations before service and make necessary corrections.
- Complete opening and closing requirements as directed by the Executive Pastry Chef and sous chefs.
- Label and date products properly to ensure safe storage and sanitation.
- Assist chefs and other employees with production as needed.
- Read BEOs and make necessary adjustments for last-minute changes.
- Assist in decorating cakes and pastries.
- Store orders according to a first-in, first-out system.
- Apply basic skills to prepare food items.
- Provide training and experience to staff to support department quality standards.
- Handle, process, and store food in accordance with the HACCP program.
- Maintain good customer relations, particularly when working in public areas of the hotel.
- Report questionable product concerns to the Executive Pastry Chef or sous chefs to maximize product utilization and minimize waste.
- Perform other duties as needed for the success of the department.
Benefits
- Full benefits package
- Highly competitive hourly wage
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
