Commis II - Bakery

The Commis II – Bakery supports the bakery section by preparing doughs, shaping and baking bread items, and assisting with the production of pastries and baked goods. This role performs intermediate‑level baking tasks, follows production sheets, maintains product consistency, and works closely with senior bakers and chefs to deliver high‑quality items. The position also ensures compliance with food safety procedures, maintains cleanliness, and contributes positively to team operations and overall guest satisfaction.

• Prepare and assist with producing breads, rolls, doughs, buns, and other bakery items according to recipes, daily production sheets, and quality standards.
• Support baking processes including mixing, kneading, proofing, shaping, baking, and finishing of bakery products.
• Assist with the preparation of fillings, toppings, and basic pastry items as required.
• Safely operate bakery equipment such as mixers, ovens, dough sheeters, proofers, and measuring tools.
• Monitor and record correct temperatures of food and bakery appliances; immediately report any irregularities.
• Maintain clean, organised, and sanitised workstations, tools, and equipment in compliance with hygiene and food safety regulations.
• Follow all food safety handling procedures, personal hygiene requirements, and maintain logs related to food safety programs.
• Check quality and portioning of baked items throughout the shift to ensure consistency.
• Inform the Chef of excess or unused bakery items to support daily planning and minimise waste.
• Support team training, communication, and positive work culture; serve as a professional role model within the bakery section.
• Adhere to company policies on safety, security, uniform standards, and confidentiality; report accidents and unsafe conditions immediately.
• Perform physical tasks such as lifting up to 25 pounds, standing for extended periods, and working on uneven or slippery surfaces.
• Carry out any additional tasks assigned by Supervisors to ensure smooth bakery and kitchen operations.

• Exclusive staff discounts on food & beverage and hotel rooms for you, your family, and friends across all Marriott International properties.
• Growth and development opportunities through international training programs and career pathways within Marriott International.
• Access to the Employee Assistance Program, supporting physical, emotional, and financial wellbeing.
• Opportunity to work within the world’s largest hotel network committed to equality, diversity, and inclusiveness.
• Duty meals provided.
• Associate transportation provided.
• Uniforms provided and laundered by the hotel.
• Prorated unused sick leave paid out at year‑end.
• Eligible for overtime pay for hours worked beyond rostered schedules.

• Technical, trade, or vocational qualification in Baking, Cookery, Culinary Arts, or Pastry (preferred).
• Minimum 1–2 years of experience in a bakery or commercial kitchen environment, with hands‑on dough and baking experience.
• Strong foundational knowledge of bakery processes including dough handling, proofing, baking techniques, and HACCP‑aligned hygiene practices.
• Ability to follow recipes accurately, maintain consistency in product quality, and work efficiently during high‑volume production periods.
• Strong communication skills, a positive attitude, and the ability to work effectively as part of a team.
• Must have legal working rights in Fiji.