ob OverviewWe are looking for a passionate and detail-oriented Bakery Commis Chef to join our growing culinary team. In this entry-level role, you will be the foundational support for our bakery section, handling everything from precise ingredient scaling to dough preparation and oven management . As baking is an exact science, we need someone who thrives on consistency, follows strict technical recipes, and takes pride in delivering beautifully baked goods daily.If you are eager to learn professional pastry and baking techniques under the guidance of senior chefs, this is the perfect stepping stone for your culinary career.Key Duties and Responsibilities Dough & Batter Production

Precision Scaling: Weigh and measure dry and wet ingredients (flour, yeast, sugar, butter) with absolute accuracy according to standard formulation sheets.
Mixing & Kneading: Assist in operating commercial planetary mixers, dough laminators, and proofers to prepare breads, croissants, and cake batters.
Shaping & Molding: Hand-shape, portion, and roll dough for artisanal breads, buns, and viennoiserie items to ensure uniform sizing.

Pastry Preparation & Finishing

Component Prep: Prepare basic pastry foundations from scratch, including pastry creams, custards, fruit compotes, and ganaches.
Glazing & Decorating: Apply egg washes, simple glazes, toppings, and basic frostings to items before or after baking.
Display Management: Help slice, package, and arrange finished baked goods for the retail display counter or buffet line.

Stock Control & Ingredient Management

FIFO Rotation: Monitor dry storage and cold walk-ins, strictly practicing the First In, First Out (FIFO) method for dairy and flour bags.
Temperature Tracking: Ensure temperature-sensitive ingredients like yeast, fresh cream, and chocolate are stored correctly to prevent spoilage.

Kitchen Hygiene & Food Safety

Station Deep Cleaning: Keep your assigned baking station, prep tables, and tools sanitized and organized throughout your shift.
Allergen Segregation: Strictly isolate ingredients to prevent cross-contamination with common allergens like gluten, dairy, nuts, and eggs.
Equipment Upkeep: Clean and maintain specialized bakery machinery, baking sheets, and molds according to safety guidelines.

Job Requirements & Qualifications

Education: High School Diploma; a Diploma or Certification in Bakery & Confectionery or Culinary Arts is a strong advantage.
Experience: 1 to 2 years of experience as a prep cook or assistant in a commercial bakery, pastry kitchen, or cloud-kitchen setup. Fresh culinary graduates with strong internship exposure are welcome to apply.
Technical Skills: Basic understanding of fermentation, yeast activation, proofing stages, and oven temperature controls.
Physical Stamina: Ability to stand for extended periods, perform physical tasks like manual kneading, and lift ingredient sacks weighing up to 20–25 kg.
Shift Flexibility: Ability to work early morning shifts (e.g., starting at 4:00 AM / 5:00 AM) or night shifts as required by production schedules.