Pastry Commis 3

• Assists in preparing doughs, batters, creams, fillings, and basic desserts as per recipes and standards
• Prepares and organizes tools, ingredients, and equipment needed for daily production and service
• Maintains a clean and sanitized workstation, utensils, and equipment throughout the shift
• Assists in assembling and plating desserts, petit fours, and pastries during service
• Helps receive, label, and properly store pastry ingredients and products, ensuring stock rotation
• Observes and learns from senior pastry chefs
• participates in training and product tastings
• Assists with preparation for buffets, afternoon tea, banquets, and special pastry displays
• Supports other pastry sections (chocolate, bakery, gelato, etc.) when needed
• Participates in daily kitchen briefings and cleaning checklists
• Prepares simple items for staff meals or events as assigned
• May assist in resort events
• Perform other task as directed by Supervisor
• May assist in offsite functions or resort-wide events
• Performs additional duties assigned by Pastry Chef, Sous Chef, or Chef de Partie

• Formal pastry or culinary education is preferred
• No previous professional experience required
• 6–12 months in a pastry kitchen, bakery, or culinary internship is an advantage
• Valid Food Handler’s Certificate (required)
• Basic knowledge of pastry fundamentals (baking, creams, doughs, chocolate work, etc.)
• Eagerness to learn and take feedback from senior chefs
• Ability to work in a fast-paced and high-volume pastry kitchen
• Strong attention to detail and accuracy in following recipes
• Good communication and collaboration skills
• Understanding of food hygiene and allergen safety practices
• Able to stand for extended period up to 8 hours
• Capable of lifting and moving items up to 20 kg.
• Works in cold and hot environments (e.g., pastry room, ovens, walk-in freezers)
• Requires frequent bending, reaching, and repetitive motions (mixing, rolling, cutting)
• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands
• Adheres to Four Seasons’ hygiene
• Operates pastry equipment (mixers, ovens, sheeters) safely and responsibly
• Wears appropriate kitchen attire and PPE at all times
• All Mandatory trainings on Workday must be completed within three months from the date of hire

6–12 months in a pastry kitchen, bakery, or culinary internship is an advantage