Commi 3

Company Description

Madagascar Patisserie is a specialty bakery dedicated to handcrafted cakes, artisanal pastries, and premium baked creations made with high-quality ingredients and meticulous attention to detail. The team combines classic baking techniques with modern flavors to deliver desserts that are both visually appealing and memorable in taste. From everyday treats to custom celebration cakes, the patisserie focuses on creating unique experiences for customers. Whether serving birthdays, weddings, corporate events, or simple sweet cravings, Madagascar Patisserie is committed to elevating each occasion. Every product reflects a passion for craftsmanship, creativity, and making moments feel special.

Key Responsibilities

• Assist in the daily preparation and production of cakes, cake slices, cheesecakes, buns, tiramisu, and other bakery and pastry products.
• Prepare ingredients, weigh and measure recipes accurately, and follow standard recipes and production procedures.
• Assist with mixing, baking, filling, layering, assembling, and finishing cakes and pastries under the guidance of senior chefs.
• Support the preparation of products such as chocolate-based cakes, truffle cakes, cheesecakes, specialty buns, and other items on the bakery menu.
• Maintain consistency in taste, texture, presentation, and portion sizes across all products.
• Assist with decorating, garnishing, and finishing products according to the bakery's presentation standards.
• Ensure proper storage, labelling, and rotation of ingredients and prepared products.
• Maintain cleanliness and hygiene of workstations, equipment, utensils, and storage areas.
• Follow food safety standards and ensure minimal wastage of ingredients.
• Coordinate with senior chefs and team members to meet daily production requirements and deadlines.
• Demonstrate a willingness to learn new recipes, techniques, and production methods.

Requirements

• Diploma or certificate in Pastry, Bakery, or a related field.
• 1–2 years of relevant work experience in a bakery, pastry kitchen, or pâtisserie.
• Basic knowledge of baking techniques, pastry preparation, and kitchen equipment.
• Understanding of food hygiene, sanitation, and safe food handling practices.
• Good attention to detail, organisational skills, and a commitment to product quality.
• Ability to work in a fast-paced production environment and as part of a team.
• Positive attitude, discipline, punctuality, and eagerness to learn.