Commi 3

Commis III (Entry-Level)

• Assist in the preparation of basic pastry and bakery items (sponges, doughs, creams, fillings, etc.).

• Measure and mix ingredients as per recipes and production standards.

• Maintain workstation cleanliness, hygiene, and equipment organization.

• Ensure all mise en place is ready before production or service.

• Follow food safety and hygiene standards (FSSAI / HACCP).

• Support senior staff in daily production and plating.

• Report equipment faults or ingredient shortages to seniors.

Commis II (Intermediate Level)

• Prepare intermediate pastry items such as mousses, tarts, laminated doughs, and baked desserts.

• Assist in decorating, garnishing, and finishing cakes, pastries, and plated desserts.

• Understand and follow standard recipes and ensure consistency in taste and presentation.

• Maintain inventory of ingredients and assist in stock rotation (FIFO).

• Train and guide Commis III team members on basic pastry techniques.

• Collaborate with the team to meet production targets and timelines.

• Uphold cleanliness and food safety compliance in work areas.

Commis I (Senior Level)

• Independently handle assigned sections (baking, decorating, finishing, or plating).

• Supervise and train junior commis in pastry production techniques.

• Ensure quality control and adherence to Almond House’s signature standards.

• Contribute to new dessert ideas, seasonal menus, and product innovation.

• Coordinate with the Pastry Chef on daily production schedules and special orders.

• Monitor portioning, wastage, and cost control.

• Ensure all food produced is of consistent quality, presentation, and freshness.

• It is a Full Time Cook / Chef job for candidates with 6 months - 3 years of experience.