The Assistant Pastry/Commis Chef Pastry supports the Pastry team in preparing high-quality desserts, cakes, pastries, crèmes, ice creams, and sorbets for restaurant menus, buffets, and special events. They assist the Demi Chef de Partie Pastry in daily operations, ensuring compliance with USPH, VSP, and HACCP hygiene standards. The role involves working independently during night shifts and requires adherence to recipes, portion control, and hygienic preparation practices. The Assistant Pastry Cook ensures proper use and cleaning of kitchen equipment, maintains a safe and organized work area, supports provisioning, and may assist during guest-facing events, always maintaining professional grooming and hygiene standards.
Qualifications
- Minimum of 1–2 years’ experience as a Pastry Cook in a high-volume professional kitchen or premium hospitality environment.
- Formal pastry chef training or equivalent hands-on pastry and baking experience preferred.
- Basic professional pastry and baking skills, including safe knife handling and proper use of culinary equipment.
- Ability to work under pressure, adapt to changing environments, and rotate between tasks as needed.
- Guest-focused, service-oriented attitude with a team-player mindset and strong work ethic.
- Fluent in English with excellent communication skills for following instructions and interpreting menus or recipes.
- Impeccable personal hygiene and grooming; familiarity with Public Health and sanitation policies.
- Previous cruise ship experience is an advantage.
