Pastry Chef

Reports To: Pastry Chef / Executive Chef

The Commis – CDP Pastry is responsible for assisting in the preparation, production, and presentation of pastry and dessert items in accordance with the resort’s quality and hygiene standards. This role ensures consistent product quality, supports daily pastry operations, and contributes to guest satisfaction.

• Pastry Production & Quality Control
• Prepare and produce appetizers, pastries, cakes, and dessert items in accordance with approved recipes, portion standards, and presentation guidelines, and assist in gracing tables for service and presentation.
• Ensure consistency in taste, texture, portioning, and visual presentation of all pastry products.
• Apply modern pastry techniques to maintain high-quality standards and guest satisfaction.
• Menu Development & Food Quality
• Assist in the creation of all food menus with guidance from the Sous Chef.
• Ensure consistent food quality, taste, portion control, and presentation for both regular and banquet services.
• Maintain awareness of local competition and industry trends to inform menu adjustments and innovations.
• Food Safety, Hygiene & Compliance
• Strictly comply with HACCP, food safety, sanitation, and hygiene standards at all times.
• Ensure proper handling, labeling, storage, and rotation of raw materials and finished pastry products.
• Maintain cleanliness and orderliness of workstations, equipment, and storage areas.
• Operational Efficiency & Cost Control
• Perform mise en place efficiently to support daily kitchen operations.
• Assist in monitoring inventory levels, ingredient usage, and spoilage to minimize waste and control costs.
• Follow standard operating procedures to ensure smooth production flow and timely output
• Menu Development & Innovation Support
• Assist the CDP 1, Sous Chef and Executive Chef in menu planning, testing, and development of new pastry and dessert items.
• Support seasonal menu updates, special promotions, banquets, and event requirements.
• Team Support & Collaboration
• Work collaboratively with the pastry team and other Back of House sections to ensure efficient kitchen operations.
• Provide operational support during peak periods, functions, and special events.
• Assist in other Back of House duties as assigned by immediate supervisors.
• Training & Continuous Improvement
• Participate in training programs, kitchen briefings, and skills enhancement activities.
• Accept coaching and performance feedback to continuously improve technical and professional competencies.
• Additional Duties as Assigned
• Perform other related tasks that may be assigned from time to time by the CDP1, Sous Chef, Executive Chef, or Management in support of overall kitchen operations.
• Assist in emergency coverage, special projects, and operational requirements as needed.
• Comply with company policies, workplace rules, and disciplinary standards at all times.

Qualifications:

• College degree holder (HRM or Culinary Diploma preferred)
• At least 2 years of experience as CDP in pastry
• Strong knowledge in pastry dishes and modern cake making
• Familiarity with modern pastry techniques and contemporary appetizers
• Familiar with HACCP guidelines
• Able to easily adapt to new tasks and high-pressure situations

Skills & Competencies:

• Attention to detail in food preparation and presentation
• Creativity in pastry and dessert design
• Ability to work collaboratively in a team environment
• Time management and organizational skills