Summary
Calo is hiring a Commis I, Pastry for its Qatar Central Production Unit in Industrial Area, Qatar. The role supports the preparation and high-volume production of pastries, bakery items, desserts, and other components according to standardized recipes and nutritional requirements. Duties include measuring, mixing, baking, portioning, safe equipment operation, allergen control, and maintaining hygiene and food safety standards. Applicants should have pastry or bakery experience; 3–4 years is preferred, along with basic HACCP knowledge and the ability to communicate in English.
The posting
As published on calo.app. Pulled from the employer's site and shown as they wrote it.
About Calo
Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.
Role Overview
To function as a Commis 1 Pastry for Calo Qatar Central Production Unit. The role will support the Pastry team in the preparation and production of a variety of healthy pastries, bakery items, desserts, and sweet components in line with Calo’s standardized recipes, nutritional standards, and quality requirements.
The successful candidate will bring strong attention to detail, consistency, basic pastry knowledge, and excellent hygiene practices. He will play a critical role in ensuring high-quality pastry production while maintaining efficiency, food safety, and consistency across all products.
Relationships and Working Expectations
Works under the guidance of the Pastry Chef, CDP Pastry, and senior pastry team members.
Works closely with Kitchen Management and Production Leads to ensure smooth pastry production and workflow efficiency.
Coordinates with other kitchen sections when required to support overall production requirements.
Works on a shift basis in a temperature-controlled central production environment.
Follows all mandatory personal protective equipment (PPE), food safety, hygiene, and workplace safety requirements during production.
Main Responsibilities
Assist in the preparation and production of pastries, desserts, bakery items, creams, fillings, sauces, toppings, and other pastry components according to standardized recipes.
Follow recipes and production procedures accurately to ensure consistent taste, texture, appearance, and portion size.
Assist with weighing, measuring, mixing, baking, assembling, decorating, and portioning pastry products.
Ensure accurate portioning in line with Calo’s calorie and macronutrient guidelines.
Prepare and handle ingredients such as flour, eggs, dairy, chocolate, nuts, fruits, and other pastry ingredients safely and correctly.
Operate basic pastry equipment safely, including mixers, ovens, scales, refrigerators, freezers, and other relevant production equipment.
Assist with the preparation of healthy pastry and dessert alternatives while maintaining the required nutritional specifications.
Maintain consistency in product quality and presentation across high-volume production batches.
Follow daily pastry production plans and ensure all required items are prepared within the assigned timelines.
Minimize food waste through proper storage, labeling, FIFO rotation, portion control, trimming, and yield optimization.
Maintain proper temperature control and storage conditions for pastry ingredients and finished products.
Ensure proper allergen handling and prevent cross-contamination, particularly with dairy, eggs, gluten, nuts, soy, and other allergens.
Maintain a clean, organized, and hygienic pastry workstation throughout the production process.
Conduct routine due diligence checks in accordance with HACCP, food safety, sanitation, and workplace safety protocols.
Support the Pastry Chef and senior team members with other production-related tasks when required.
Qualifications
Proven experience as a Commis 1 Pastry, Commis 2 Pastry, or similar pastry/bakery position in a high-volume hotel, bakery, restaurant, catering operation, or central kitchen.
3–4 years of relevant pastry/bakery experience preferred, with strong hands-on exposure to production environments.
Formal culinary/pastry education or relevant professional training is preferred.
Basic knowledge of food safety and HACCP standards; certification is preferred.
Knowledge and Competency
Good understanding of basic pastry and baking techniques, including weighing, mixing, baking, portioning, assembling, and basic decoration.
Knowledge of pastry ingredients and their correct handling and storage.
Understanding of temperature control, FIFO, food safety, hygiene, and allergen management.
Ability to follow standardized recipes and accurately measure ingredients.
Strong attention to detail and consistency in pastry production.
Ability to work efficiently in a fast-paced, high-volume central production environment.
Good communication skills in English and the ability to work effectively as part of a team.
Ability to follow instructions and production schedules while meeting quality and productivity targets.
Personality
Passionate about pastry, baking, quality, and continuous improvement.
Detail-oriented and committed to maintaining consistency in every batch.
Strong team player who is willing to support colleagues and senior chefs.
Reliable, disciplined, and able to work effectively under pressure.
Maintains a high standard of personal and kitchen hygiene.
Takes ownership of assigned tasks and demonstrates a positive attitude toward learning and development.
Committed to delivering high-quality products that contribute to an excellent customer experience.