Commis - Bakery

Commis I – Bakery Job 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.

• 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.

• 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.

• 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.

• 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.