Job Title: Commis I – Bakery
Department: Bakery / Pastry
Reports To: Chef de Partie – Bakery / Pastry Chef / Sous Chef
Job Level: Junior / Entry Level
Job Summary:
The Commis I – Bakery is responsible for assisting the bakery and pastry team in the preparation, production, baking, finishing and presentation of bakery products while maintaining high standards of food quality, hygiene and safety.
Key Responsibilities
- Assist the Bakery Chef / Pastry Chef in daily bakery production.
- Prepare and weigh ingredients accurately according to standard recipes.
- Perform mise en place for bakery and pastry production.
- Assist in preparing breads, buns, rolls, cakes, cookies, pastries, muffins and other bakery products.
- Handle basic processes such as mixing, kneading, proofing, shaping, baking and finishing.
- Operate ovens, mixers, proofers and other bakery equipment safely.
- Assist in decorating and finishing cakes, pastries and other bakery products as instructed.
- Ensure proper portioning, consistency and presentation of products.
- Check the quality, freshness and quantity of raw materials before production.
- Store ingredients and finished products properly according to food-safety requirements.
- Follow FIFO (First In, First Out) and proper food-storage practices.
- Maintain cleanliness and sanitation of workstations, utensils and bakery equipment.
- Follow hotel/company HACCP, food safety and hygiene standards.
- Minimize wastage of ingredients and maintain proper portion control.
- Assist with inventory checks and inform the senior chef about shortages or quality issues.
- Support the bakery team during high-volume production, events and special functions.
- Maintain proper grooming, personal hygiene and professional conduct.
- Perform opening, closing and cleaning duties as assigned.
Required Skills & Competencies
- Basic knowledge of bakery and pastry production.
- Understanding of baking techniques and ingredient measurements.
- Knowledge of food safety and kitchen hygiene.
- Ability to follow standard recipes and instructions accurately.
- Good attention to detail, especially in weighing, portioning and presentation.
- Ability to work effectively as part of a team.
- Willingness to learn new bakery techniques and recipes.
- Ability to work under pressure and meet production deadlines.
- Good time management and discipline.
- Physically fit and comfortable working in a kitchen/bakery environment.
Educational Qualification
- Diploma/Degree in Hotel Management, Bakery & Confectionery, Culinary Arts, Food Production or a related field.
- Freshers with relevant culinary/bakery training may also be considered.
Experience
- 2-3 years of experience in a hotel, bakery, restaurant, café or pastry kitchen.
Pay: ₹15,000.00 - ₹20,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
