Commis I - Pastry

Accor, the global hospitality group behind more than 45 brands, 5,600 hotels, 10,000 restaurants and operations in 110 countries, is seeking a Commis I - Pastry to join the pastry kitchen in Abu Dhabi. The role is full-time and onsite, a good fit for someone who loves pastry, has a steady hand, and wants to grow within a large, diverse hospitality network.

Accor champions a Heartist approach to hospitality, inviting you to be part of a caring environment where you can be yourself and pursue opportunities across hotels or other hospitality settings around the world. If you’re detail-oriented, collaborative, and excited to contribute to pastry service across buffet and banquet contexts, this could be a strong match for you.

This opportunity places you in a pivotal kitchen discipline that supports guest experiences from breakfast displays to banquet dessert concepts, with a path to deepen pastry skills within a respected industry leader.

Day-To-Day Pastry Craft At Accor In Abu Dhabi

You will be responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times, and you’ll work with the Jr Sous Chef on daily pastry production and recipe execution. Maintaining the pastry kitchen’s cleanliness and hygiene standards, including equipment sanitisation and workspace organisation, will be a daily focus as well. You’ll follow recipes, food safety protocols, and HACCP standards consistently while supporting daily hotel operations, buffet, and banquet requirements with careful attention to detail and timeliness.

Collaborating with fellow team members and coordinating with other Food & Beverage departments helps ensure smooth service delivery. You’ll monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Jr Sous Chef, and you’ll operate pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs. Quality control checks on finished products will be part of your routine to guarantee consistency and adherence to standards, and you’ll contribute to portion control and cost management to minimise waste and maintain profitability. Finally, you’ll help refine pastry presentations and plating standards to support service excellence.

Who They’re Looking For In This Commis I Pastry Role

• 2–3 years of experience in a similar pastry or bakery role
• Comprehensive knowledge of food safety, hygiene standards, and HACCP
• Proficiency in operating standard pastry equipment safely and efficiently
• Ability to lead and support the team in a changing environment
• Proven experience in high-volume pastry production within a hotel
• Strong attention to detail with the ability to maintain consistent quality
• Excellent organisational and time management skills
• Experience in inventory management and cost control

• Knowledge of contemporary pastry techniques and presentation standards
• Strong communication and teamwork skills with the ability to collaborate across departments

Pay And Practical Details For This Role

Salary information and benefits are not disclosed in the listing. The role is full-time and onsite in Abu Dhabi, AE.

Schedule details, travel expectations, and any work authorization requirements are not specified in the listing.

Advice For Applicants For This Pastry Commis I Position

Lead your resume with your pastry experience, especially any hotel or high-volume bakery work, and make sure you feature 2–3 years of hands-on pastry experience and your HACCP knowledge up front.

Back up your must-have claims with concrete examples: describe a time you led pastry production, managed stock levels, controlled costs, or ensured strict quality during peak service times.

Be ready to walk through your approach to pastry production, plating standards, and collaboration with banquet and other F&B teams, including how you maintain quality and safety when workloads are heavy.

Ask about the pastry program’s goals and how the team collaborates with banquet and other departments to uphold consistent presentation and service, plus a question about how success is measured in pastry plating and guest satisfaction.