Commis 1- Bakery and Pastry at Accor

Mumbai, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Baking Techniques, Pastry Preparation, Dough Fermentation, Commercial Baking Equipment, Food Safety, Recipe Scaling, Inventory Management, Plating and Decoration, Time Management, Teamwork, Kitchen Sanitation, Measurement Conversions

Industry

Hospitality

Description

Company Description Accor is a multinational hospitality company headquartered in France. It's one of the largest hotel groups globally and operates in over 100 countries. Accor was founded in 1967 by Paul Dubrule and Gérard Pélisson. It initially focused on the motel-hotel market in France and expanded internationally in the 1970s and 1980s. Over the years, it has grown through acquisitions and diversification. Accor operates a wide range of hotel brands covering various segments of the market, from luxury to budget. Some of its well-known brands include Sofitel, Raffles, Fairmont, Novotel, ibis, Mercure, and many others. Job Description We are seeking a detail-oriented and organized Commis 1 - Bakery and Pastry professional to join our culinary team in Mumbai, India. In this entry-level position, you will work alongside experienced pastry chefs and bakers to produce high-quality baked goods and pastries. You will be responsible for assisting with food preparation, maintaining kitchen standards, and contributing to a collaborative kitchen environment. This role offers an excellent opportunity to develop your culinary skills and gain hands-on experience in a professional bakery and pastry operation. Prepare and portion dough, batters, and pastry fillings according to established recipes and specifications Assist in the production of breads, pastries, cakes, and desserts using commercial baking equipment Maintain accurate measurements and follow recipes precisely to ensure consistency and quality Clean and sanitize all workstations, equipment, and utensils in compliance with food safety standards Organize and manage ingredients, ensuring proper storage and inventory rotation Support senior pastry chefs with plating, decorating, and presentation of finished products Monitor baking times and temperatures, making adjustments as needed to achieve desired results Assist with the setup and breakdown of the bakery station at the beginning and end of shifts Communicate effectively with team members to ensure smooth workflow and timely production Adhere to all food safety protocols and maintain a clean, organized work environment Perform other duties as assigned to support the bakery and pastry department Qualifications Proven experience of 0-2 years in a bakery, pastry shop, or professional kitchen environment (or equivalent culinary training) Strong knowledge of baking and pastry techniques, including dough preparation, fermentation, and baking processes Proficiency with commercial baking equipment and kitchen tools Excellent attention to detail and ability to follow recipes and instructions precisely Strong organizational and time management skills to meet production deadlines Ability to work efficiently in a fast-paced kitchen environment Effective communication and teamwork skills with the ability to collaborate with diverse team members Basic mathematical skills for measurements, conversions, and recipe scaling Understanding of food safety and hygiene practices Physical ability to stand for extended periods and lift up to 25 pounds regularly Preferred: Food safety certification or equivalent training Preferred: Experience with dietary requirements and specialty baking (gluten-free, vegan, etc.) Preferred: Knowledge of inventory management and stock control Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Assist in the production of high-quality breads, pastries, and desserts while maintaining strict kitchen and food safety standards. Support senior chefs with plating, decorating, and the general organization of the bakery station.