JOB DESCRIPTION
Position: Commis Pastry
Department: Narina Kitchen
Reports to: Pastry Chef/Executive Chef/Sous Chef
We are part of the MORE Collection – a family-owned portfolio of luxury safari lodges and boutique properties, united by our purpose: Great People, Strong Connections.
At MORE, we believe we are stronger together. We look, listen and make it better, and we take pride in what we do. Our teams create meaningful experiences that enrich lives—through genuine care, collaboration, and a shared commitment to excellence.
Job Purpose
The Commis Pastry is responsible for assisting the Pastry Chef in producing high-quality pastries, breads, desserts and baked goods. The role supports daily pastry operations by preparing ingredients, maintaining hygiene standards, ensuring consistency in presentation, and contributing to exceptional guest dining experiences.
Key Responsibilities
Food Preparation
- Prepare pastries, desserts, breads, cakes, petit fours and other baked goods according to approved recipes and standards.
- Assist with mise en place and daily production requirements.
- Accurately weigh, measure and prepare ingredients.
- Ensure all food is prepared and presented to the required quality and presentation standards.
- Assist with buffet displays, high tea offerings and special events where required.
Food Safety & Hygiene
- Maintain the highest standards of food hygiene in accordance with South African food safety legislation and HACCP principles.
- Ensure correct storage, labelling and rotation of food using FIFO principles.
- Maintain a clean, organised and sanitised pastry kitchen at all times.
- Report equipment faults or food safety concerns immediately.
Stock Control
- Assist with stock rotation and inventory counts.
- Minimise wastage through proper handling and storage of ingredients.
- Report shortages or damaged stock to the Pastry Chef.
- Support accurate receiving and storage of deliveries.
Operational Excellence
- Follow recipes, production schedules and standard operating procedures.
- Work efficiently during breakfast, lunch, dinner and special service periods.
- Assist with plating and finishing desserts during service.
- Maintain consistency in quality and portion control.
Teamwork
- Work collaboratively with the pastry and main kitchen teams.
- Communicate effectively with chefs and service staff.
- Support colleagues during busy service periods.
- Participate in training and continuous learning opportunities.
Minimum Requirements
Qualifications
- Grade 12 (Matric).
- Culinary or Professional Cookery qualification with a pastry focus is advantageous.
Experience
- Minimum 1 year of pastry or bakery experience within a hotel, lodge, restaurant or bakery environment.
- Luxury hospitality experience is advantageous.
Knowledge & Skills
- Basic pastry and baking techniques.
- Understanding of food safety and hygiene standards.
- Knowledge of baking equipment and kitchen machinery.
- Ability to follow recipes accurately.
- Good time management skills.
- Strong attention to detail.
- Ability to work under pressure.
- Good communication skills.
- Team-oriented with a positive attitude.
MAXIMISING YOUR IMPACT
- Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
- Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
- Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
- Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
- Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
- Proactively support colleagues and step in where help is needed to contribute to collective success.
- Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
- Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and car