Commis (Pastry)

Shangri-La Barr Al Jissah Muscat  Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-Las Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels : the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

The Commis (Pastry) is responsible for assisting in the preparation of pastries, baked goods, and desserts under the supervision of the Demi Chef de Partie and Chef de Partie. This entry-level role is key in supporting the smooth operation of the pastry kitchen by ensuring proper mise-en-place, maintaining hygiene standards, and learning foundational pastry techniques.

Key Responsibilities :

• Assist in the preparation of cakes, pastries, breads, and desserts according to standard recipes and guidelines.
• Perform daily mise-en-place duties to support efficient production during service hours.
• Ensure cleanliness and organization of the pastry workstation at all times.
• Follow instructions from senior chefs and ask questions when clarification is needed.
• Maintain proper storage of ingredients and finished products, including labeling and date rotation.
• Uphold hygiene, safety, and sanitation standards in accordance with HACCP and SFSMS protocols.
• Support plating and presentation of desserts during service and buffet setups.
• Monitor and report spoilage, stock shortages, or equipment issues to the Demi Chef de Partie.
• Practice proper portion control to minimize wastage and support cost-efficiency.
• Attend daily briefings, training sessions, and contribute to team communication.
• Follow hotel grooming and uniform standards at all times.
• Show a willingness to learn and develop new pastry skills through hands-on training.