Pastry Commis 2 – Luxury Resort Kitchen

About the role

The Pastry Commis 2 is an intermediate‑level position in the luxury resort kitchen, responsible for preparing high‑quality pastry items and supporting the kitchen brigade. Reporting to senior chefs, the role combines hands‑on cooking with station organization and stock management.

Key responsibilities

• Prepare and cook menu items according to standard recipes, ensuring consistency and presentation.
• Organize ingredients, tools and equipment for service (mise‑en‑place) and prepare sauces, garnishes and accompaniments.
• Assist the Demi Chef or Chef de Partie with plating, portioning and supply organization at the assigned station.
• Maintain a clean and sanitized workstation and handle stock rotation using FIFO principles.
• Support other sections during peak periods, including banquet and staff‑meal preparation.

Required profile

• Certificate in culinary arts (preferred) and a valid Food Handler’s Certificate.
• 1–2 years experience as a Commis 3 or equivalent in a high‑volume or luxury hotel kitchen.
• Ability to work under pressure, stand for long periods and lift up to 20 kg.
• Positive team attitude, good communication and willingness to learn.

Required skills

• Fundamental cooking methods (grilling, frying, sautéing, etc.).
• Basic knowledge of Western and international pastry cuisine.
• Food safety and sanitation standards (HACCP, personal hygiene).
• Stock handling, labeling and rotation (FIFO).

What we offer

• Competitive salary and comprehensive benefits package.
• Excellent training and development opportunities.
• Employee discount for stays at any Four Seasons worldwide.
• Complimentary dry‑cleaning for uniforms and employee meals.