Commis II Pastry

Raffles & Fairmont the Red Sea, positioned in the kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont’s association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

• 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.