Commis III Pastry

Company Description Le Méridien Hotels & Resorts is a Paris-born hospitality brand with nearly 100 properties across more than 40 countries. The brand has a strong international presence, especially in Europe, Africa, the Middle East, and Asia-Pacific, and continues to expand in Asia-Pacific and the Americas. Following a major brand re-launch, Le Méridien focuses on redefining guest experiences through design, culture, and curated touch points, including the LM100 artist community. Recent and upcoming openings in destinations such as Bali, Bangkok, Chicago, and Ho Chi Minh City reflect the brand’s dynamic growth and global career opportunities for hospitality professionals.

Role Description This is a full-time remote role for a Commis III Pastry at Le Méridien Hotels & Resorts. The Commis III Pastry is responsible for preparing and baking pastries, breads, and desserts according to established recipes and presentation standards. Day-to-day tasks include accurately measuring ingredients, mixing and baking doughs and batters, decorating pastries, and assisting with menu preparation under the guidance of senior pastry chefs. The role also involves maintaining high hygiene and food safety standards, organizing workstations, managing basic stock levels for pastry items, and collaborating with the culinary team to ensure consistent quality and timely service. The Commis III Pastry is expected to follow brand guidelines, contribute creative ideas for pastry offerings, and support a refined and guest-focused dining experience.

Qualifications

• Strong practical skills in Baking and Bakery operations, including preparation of pastries, breads, and desserts.
• Creativity Skills to develop and present visually appealing and innovative pastry items aligned with brand standards.
• Thorough knowledge of Hygiene and food safety practices, with consistent application of sanitation and cleanliness procedures.
• Foundational Cooking skills to support overall kitchen operations and coordinate with other culinary sections.
• Previous experience in a pastry kitchen, hotel, or resort environment is preferred.
• Ability to follow recipes, work accurately under time constraints, and maintain attention to detail.
• Strong teamwork, communication, and time management skills, with the ability to take direction from senior chefs.
• Relevant culinary or pastry certification, diploma, or training from a recognized institution is an advantage.