Commis II Pastry - Raffles & Fairmont The Red Sea.

• Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation. • Ensure all products are prepared according to established quality, hygiene, and presentation standards. • Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste.

• Maintain the Pastry section and work environment clean, organized, and orderly at all times. • Follow proper food safety, sanitation, and hygiene procedures throughout all production activities. • Work effectively as part of a team and contribute to a positive and professional working environment.

• Maintain readiness to support the Pastry section during high-volume periods and busy service operations. • Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef. • Attend training and development programs as assigned by management or the Training Manager.

• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. • Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills.

• Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management. • Previous experience in a pastry, bakery, or kitchen environment is preferred. • Basic knowledge of pastry and bakery production techniques. • Basic knowledge of food preparation, hygiene, sanitation, and food safety.

• Ability to follow recipes, instructions, and established production procedures accurately. • Ability to safely operate basic pastry and kitchen equipment. • Ability to work effectively as part of a team in a high-volume environment. • Culinary, pastry, or bakery training is preferred.

• Previous experience in a luxury hotel or resort environment is preferred. • Ability to work flexible shifts, including early mornings, weekends, and public holidays. • Professional appearance and high standards of personal hygiene are required. • Ability to work under pressure while maintaining quality and cleanliness standards.

• Willingness to participate in training and continuous professional development. • Commitment to maintaining the highest standards of food safety, hygiene, cleanliness, and product quality. • Ability to undertake additional duties and special assignments as required by management. Understanding of ultra-luxury guest expectations and brand alignment.

Experience in project coordination, scheduling, and document control during pre-opening stages. Experience in Pre- Opening is a plus. Regional Experience is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with luxury standards.