Commis 3 Pastry Hilton UAE

Hey, here’s the deal—Conrad Dubai needs a Commis 3 – Pastry, and honestly, if you’re into desserts, this might be your jam. It’s full-time, right there in Dubai (yep, no remote baking from bed). You’ll be bouncing between the hotel’s restaurants, room service, and banquets—basically, wherever there’s sugar to sprinkle.

They want someone who thrives in the kitchen chaos, cares about how stuff looks on the plate (because, yeah, people eat with their eyes first), and isn’t afraid to try new tricks from chefs who’ve been around the block. If you love the rush and don’t mind getting a little flour everywhere, might be worth a shot.

About Conrad

Conrad’s basically Hilton’s fancy cousin in Dubai—think sleek vibes, swanky service, and a weirdly international crowd that always looks like they just got off a private jet. This spot isn’t just about sleeping in plush beds either. They’ve got these PAK department joints (don’t ask me what PAK stands for, it’s always some hotel mystery), where you’re not just eating—you’re practically living the high life. We’re talking restaurants that actually make you want to dress up, plus bars, a salon, and those event rooms where the staff somehow manage to make you feel like a VIP even if you’ve just spilled wine on yourself. They really push their teams to go the extra mile, so honestly, you might end up chatting with a bartender who knows more about Dubai nightlife than Google.

Job Title

Commis 3 – Pastry

Responsibilities

• Jump in and crank out cookies, cakes, croissants—whatever the pastry team needs, wherever in the hotel they need it. Listen up when the head pastry chef starts barking orders, and don’t just stand there—get your hands dirty during prep and when the kitchen turns into chaos.

   

• Honestly, if you can’t keep your station clean, you’re in the wrong kitchen. Wipe stuff down, don’t break the mixer, and try not to set anything on fire. Oh, and you’ll have to count stuff. Flour, chocolate, berries—check what’s running low, rotate the old stock so nothing gross ends up in someone’s tart, and stash everything away like you actually care.

   

• When things get nuts (they will) just pitch in—whether it’s whipping cream, finding that one missing spatula, or calming down a stressed-out line cook. You’ll be plating and jazzing up desserts sometimes too, so don’t get shy with the sprinkles.

   

• Stick to the recipes like your job depends on it—because, uh, it does. No freestyling unless the chef actually asks for your “creative input.” One day you’ll be piping eclairs, next day you’re on macaron duty. Roll with it. And if you’re told to handle the basics solo, just do it. No drama.

Requirements and Qualifications

Education

Formal culinary or pastry training is preferred but not required

Experience

1 to 2 years in a pastry or kitchen role, preferably in a hotel or restaurant

Skills

• Able to follow recipes accurately
• Good with time management in a kitchen setting
• Knows how to work cleanly and efficiently
• Comfortable with basic pastry tools and ovens
• Understands how to work as part of a kitchen team
• Willing to learn and take feedback

Knowledge

• Alright, let’s break it down—pastry basics aren’t rocket science, but you gotta know your stuff: doughs, creams, different ways to bake ‘em so they don’t end up sad and flat. Don’t go slicing your hand off either—knives, mixers, ovens, all that jazz, treat ‘em with respect or they’ll bite back. You should be able to rattle off a bunch of dessert types, and not just “uh, cake?”—seriously, customers expect a little pizzazz. Also, don’t be the person who leaves the cream out overnight. Store your ingredients right or say goodbye to fresh flavors. Allergens? Yeah, you better know what’s in your food, unless you wanna get yelled at by someone’s mom. Oh, and if you’re working in a hotel kitchen, get the lay of the land—how things run, who does what, all that behind-the-scenes chaos.

Applicant Location

This job is onsite in Dubai, UAE.