A Commis 1 Bakery role involves preparing high-quality baked goods (breads, pastries) by following recipes, managing mise en place, controlling ingredients, and maintaining hygiene, while also supporting senior chefs, training juniors, and ensuring consistent production and presentation standards under pressure, often requiring basic culinary training and attention to detail.
Key Responsibilities:
- Production & Preparation: Prepare doughs, batters, fillings; measure, mix, bake, finish, and decorate various baked items according to recipes and standards.
- Mise en Place: Organize and prepare ingredients, tools, and equipment for daily production.
- Quality & Standards: Ensure consistent quality, taste, and presentation; monitor baking temperatures and food safety.
- Hygiene & Safety: Maintain a clean, sanitary workstation, equipment, and personal hygiene, adhering to HACCP and food safety laws.
- Inventory & Cost Control: Monitor stock, requisition items, manage waste, and help control food costs.
- Team Support: Support the Chef de Partie/Station Head, train junior commis, and work effectively under pressure.
- Equipment: Safely operate and maintain kitchen equipment like ovens, mixers, and knives.
Skills & Qualifications:
- Culinary certification or apprenticeship completion.
- Knowledge of baking techniques, recipes, and food safety.
- Strong attention to detail, organization, and ability to multitask.
- Good communication and teamwork skills.
- Physical stamina for long hours in a warm environment.