Pastry Kitchen Commis II - Create Luxurious Desserts

Fairmont Hotels & Resorts; Dubai; On-site; AED 42,000 - 66,000; Full time

Benefits offered by this job

Discounted stays across Fairmont & Ral

Complimentary upgrades

Wellness discounts

Job summary

Raffles Dubai is seeking a Commis II in Pastry Kitchen to assist with mise en place, food preparation and presentation as part of the kitchen brigade. You will work under the Pastry Chef, supporting daily operations while upholding luxury service standards.

The role requires average English proficiency, good communication, and a team-oriented attitude within a luxury hospitality environment. Opportunities include exposure to high-end pastry techniques and guest-centric service.

Qualifications

• Average reading, writing and oral proficiency in the English language.
• Good communication and interpersonal skills.
• Team Player.
• Embrace the Raffles brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected.

Responsibilities

• Report for duty punctually wearing the correct and clean uniform at all times.
• Collaborate with the Chef de Partie on mise-en-place production and service.
• Take orders from the Chef de Partie and execute them correctly.
• Maintain daily stock records and kitchen transfers for inventory control.
• Keep the section clean and tidy and ensure proper hygiene and safety.
• Attend daily and monthly meetings with Pastry Chef and others as required.

Skills

English proficiency

Communication skills

Team player

Brand values

Job description

Raffles Dubai is seeking a Commis II in Pastry Kitchen to assist with mise en place, food preparation and presentation as part of the kitchen brigade. You will work under the Pastry Chef, supporting daily operations while upholding luxury service standards.

The role requires average English proficiency, good communication, and a team-oriented attitude within a luxury hospitality environment. Opportunities include exposure to high-end pastry techniques and guest-centric service.