Commis - Bakery

Commis I – Bakery Qualifications

• Certificate or Diploma in Culinary Arts, Bakery, or a related field is preferred.
• Minimum of 1 year of experience as a Commis Chef or 2 years as an Apprentice in a hotel, bakery, or quality restaurant.
• Basic knowledge of bakery production techniques, ingredients, dough preparation, and baking methods.
• Good understanding of food hygiene, HACCP, and occupational health and safety standards.
• Ability to work efficiently in a fast-paced environment while maintaining quality standards.
• Positive attitude, willingness to learn, and good teamwork skills.

• Operations
  • Assist in the preparation, production, and presentation of bakery products in accordance with hotel standards and approved recipes.
  • Prepare and organize the required mise en place for daily bakery operations.
  • Assist in the preparation and baking of breads, rolls, artisan breads, viennoiserie, and other bakery products as assigned.
  • Ensure consistency in product quality, presentation, and portion control.
  • Operate bakery equipment safely and efficiently, reporting any maintenance issues promptly.
  • Store ingredients and finished products correctly, following FIFO and food safety procedures.
  • Maintain cleanliness, organization, and hygiene of the bakery section, equipment, and workstations at all times.
  • Minimize food waste through proper handling, storage, and stock rotation.
  • Assist in buffet preparation, banquets, and special events as required.
  • Support other kitchen sections when operationally required.
  • Carry out any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
• Guest Service
  • Support the preparation of high-quality bakery products that meet hotel standards and guest expectations.
  • Ensure guest dietary requirements and special requests are followed whenever applicable.
  • Maintain positive and professional working relationships with colleagues across all departments.
• Teamwork & Development
  • Attend departmental briefings, meetings, and training sessions as required.
  • Demonstrate a willingness to learn and continuously develop bakery knowledge and technical skills.
  • Support GHM's values by maintaining professionalism, teamwork, and a positive attitude.
• Policies, Health & Safety
  • Comply with all hotel policies, grooming standards, and departmental procedures.
  • Maintain the highest standards of food hygiene, sanitation, and workplace cleanliness.
  • Follow HACCP, food safety, fire, and occupational health and safety procedures at all times.
  • Handle ingredients, equipment, and chemicals safely and responsibly.
  • Carry out any other reasonable duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.