Commis II Pastry - Raffles & Fairmont The Red Sea.

• Assist the Executive Pastry Chef and Sous Chef in the smooth and efficient daily operation of the Pastry section.

• Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation.

• Read and take appropriate action on instructions and reports relating to the Pastry section from the Executive Pastry Chef or Sous Chef.

• Attend to tasks and responsibilities assigned by senior culinary colleagues in a timely and professional manner.

• Follow established production procedures, recipes, and instructions provided by supervisors.

• Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation.

• Ensure all products are prepared according to established quality, hygiene, and presentation standards.

• Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste.

• Maintain the Pastry section and work environment clean, organized, and orderly at all times.

• Follow proper food safety, sanitation, and hygiene procedures throughout all production activities.

• Work effectively as part of a team and contribute to a positive and professional working environment.

• Maintain readiness to support the Pastry section during high-volume periods and busy service operations.

• Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef.

• Attend training and development programs as assigned by management or the Training Manager.

• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

• Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills.

• Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.