Details.
The Commis pâtisserie works in a brigade and is trained in the fundamentals of the role. Duties include developing knowledge of Big Mamma pastries and desserts, combining traditional Italian recipes with French pastry techniques, organising production, managing priorities, communicating with the team, checking stock, following technical sheets, limiting waste and maintaining hygiene. The role requires passion for pastry, curiosity, energy, teamwork, organisation, rigour and responsiveness.