Commis II - Bakery & Pastry | Dubai Restaurant

Apt Resources; Dubai; On-site; AED 33,480 - 55,800; Full time

Job summary

Apt Resources is recruiting a Commis II – Bakery & Pastry in Dubai to support the production of a wide variety of baked goods and desserts. The candidate will work under the Head Pastry Chef, Sous Chef, and Chef de Partie to meet daily production goals.

We seek 2–3 years in a bakery/pastry role, with a culinary diploma in Baking & Pastry Arts, and strong English communication. The role requires attention to detail, teamwork, and the ability to work in a fast-paced kitchen.

Qualifications

• 2–3 years as Commis Chef with at least 1 year in bakery/pastry.
• Culinary diploma with Baking & Pastry Arts specialization.
• Ability to read, write, and communicate in English.
• Experience in high-volume restaurant, hotel, or bakery is advantageous.
• Good organizational and time-management skills.

Responsibilities

• Assist in preparation and production of bakery and pastry items per recipes and quality standards.
• Prepare ingredients, doughs, batters, fillings, creams, and other pastry components.
• Bake, decorate, and present pastries, breads, cakes, and desserts as instructed.
• Ensure consistency in product quality, taste, and presentation.
• Maintain cleanliness and sanitation of pastry kitchen and workstations.
• Operate bakery equipment safely and efficiently.
• Monitor baking times and product quality during production.
• Support inventory control and proper storage of ingredients.
• Follow all food safety, hygiene, and HACCP standards.
• Assist in training junior kitchen staff when required.

Skills

Bakery & Pastry Arts

High-volume kitchen

English proficiency

Team player

Attention to detail

Education

Baking & Pastry Arts Diploma

Job description

Our client, a successful restaurant group in Dubai, is looking for a skilled Commis II – Bakery & Pastry to support the preparation and production of a wide variety of baked goods, pastries, and desserts while maintaining the highest culinary standards. The ideal candidate should have solid bakery and pastry experience, strong technical skills, and the ability to work efficiently in a fast-paced kitchen environment.

As a valued member of the pastry team, the Commis II will work closely with the Head Pastry Chef, Sous Chef, and Chef de Partie to achieve daily production goals, maintain kitchen efficiency, and ensure compliance with food safety and hygiene standards.

Primary Responsibilities

• Assist in the preparation and production of bakery and pastry items according to recipes and quality standards.
• Prepare ingredients, doughs, batters, fillings, creams, and other pastry components.
• Bake, decorate, and present pastries, breads, cakes, and desserts as instructed.
• Ensure consistency in product quality, taste, and presentation.
• Maintain cleanliness, organization, and sanitation of the pastry kitchen and workstations.
• Operate bakery and pastry equipment safely and efficiently.
• Monitor baking times, temperatures, and product quality throughout production.
• Support inventory control by assisting with stock rotation and proper storage of ingredients.
• Follow all food safety, hygiene, and HACCP standards.
• Assist in training and guiding junior kitchen staff when required.
• Perform other duties assigned by the Head Pastry Chef, Sous Chef, or Chef de Partie.

Requirements

• 2–3 years of experience as a Commis Chef, with at least 1 year of experience in a bakery and pastry kitchen.
• Experience in a high-volume restaurant, hotel, or bakery is an advantage.
• Culinary diploma with a specialization in Baking & Pastry Arts or equivalent professional training.
• Ability to read, write, and communicate in English.
• Good knowledge of bakery and pastry production techniques.
• Strong attention to detail and consistency in product presentation.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good organizational and time-management skills.
• Team player with a positive attitude and willingness to learn.
• Able to work indoors in environments exposed to heat from ovens and cooking equipment.
• Able to stand and walk for extended periods during shifts.
• Physically capable of lifting bakery ingredients and supplies when required.
• Willing to work flexible shifts, including weekends and public holidays, on a rotational basis.