Commis III – Pastry Kitchen

About Fairmont Bab Al Bahr

Fairmont Bab Al Bahr is a luxury five-star hotel located in Abu Dhabi, offering breathtaking views of the Sheikh Zayed Grand Mosque. The hotel combines modern architecture with tasteful interiors to provide world-class hospitality. It includes over 360 guest rooms and suites, multiple acclaimed dining options, extensive conference facilities, and high-end leisure amenities such as private beach access, swimming pools, and fitness centers. The property caters to business travelers, tourists, and hosts significant corporate and social events. The hotel emphasizes excellence, sustainability, cultural heritage, and innovative guest services.

Key Responsibilities

• Assist in preparing and producing various pastries, cakes, breads, desserts, and other bakery items following established recipes.
• Accurately prepare ingredients by measuring and weighing, ensuring proper mise en place prior to service times.
• Support daily operations within the pastry section to guarantee timely and attractive presentation of all pastry products.
• Maintain exceptional levels of food quality, consistency, and appearance in line with Fairmont's standards.
• Comply with HACCP and food safety guidelines in all food preparation and storage practices.
• Safely operate kitchen machinery and promptly report any maintenance needs to supervisors.
• Keep workstations, equipment, and storage areas clean and well-organized at all times.
• Track inventory levels and notify the Chef de Partie about shortages or requirements for replenishment.
• Label, date, and store food items correctly following FIFO procedures to ensure freshness.
• Reduce food waste through proper portion control, handling, and storage techniques.
• Assist with set-up for buffets, banquets, special occasions, and seasonal events as needed.
• Collaborate effectively with kitchen team members to maintain smooth kitchen operations.
• Adhere to all health, safety, grooming, and hotel policies consistently.
• Carry out additional duties assigned by the Chef de Partie, Sous Chef, or Executive Pastry Chef.

Qualifications and Skills

• Prior experience working in a pastry or bakery kitchen setting, ideally in a hotel or restaurant environment.
• Fundamental understanding of pastry making techniques, baking processes, and dessert presentation.
• Knowledge of food safety standards, sanitation, and HACCP protocols.
• Capacity to operate efficiently in a fast-paced culinary environment.
• Good communication skills and ability to collaborate within a team.
• Eagerness to learn and progress culinary capabilities.
• Flexible availability to work shifts including weekends and public holidays.