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$40

How much do commis pastry chef jobs pay per hour?

As of May 30, 2026, the average hourly pay for commis pastry chef in the United States is $25.02, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $31.25 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Commis Pastry Chef, and why are they important?

To thrive as a Commis Pastry Chef, you need a basic understanding of pastry techniques, food safety, and culinary fundamentals, often supported by a culinary diploma or relevant work experience. Familiarity with kitchen equipment, baking tools, and inventory management systems is typically required. Attention to detail, teamwork, and a willingness to learn quickly set standout candidates apart in this role. These skills and qualities are essential to ensure consistent quality, efficient production, and smooth collaboration in a fast-paced kitchen environment.

What are some common challenges a Commis Pastry Chef faces when working in a busy kitchen?

As a Commis Pastry Chef, you may encounter challenges such as managing time efficiently during high-pressure service periods, maintaining consistency in presentation and quality of desserts, and quickly adapting to last-minute menu changes or special requests. Working as part of a pastry team often requires strong communication skills, as you'll need to coordinate with both senior chefs and other kitchen staff. Overcoming these challenges can help you develop resilience and technical expertise, which are valuable for advancing to higher positions within the pastry department.

What are Commis Pastry Chefs?

Commis Pastry Chefs are entry-level pastry cooks who work under the guidance of more experienced pastry chefs in a professional kitchen. Their primary responsibilities include preparing ingredients, assisting in the creation of pastries and desserts, and maintaining cleanliness in the pastry section. This role is essential for learning foundational pastry techniques, understanding kitchen operations, and gaining hands-on experience. Commis Pastry Chefs often rotate through various tasks to develop a broad range of skills and can advance to higher positions with experience and training.

What is the difference between Commis Pastry Chef vs Pastry Chef?

AspectCommis Pastry ChefPastry Chef
CredentialsBasic culinary training, pastry certification often preferredAdvanced pastry certifications, extensive experience
Work EnvironmentAssists in pastry preparation under supervision, entry-levelLeads pastry stations, responsible for menu items
Industry UsageCommon in hotels, restaurants, bakeriesSenior roles in similar settings, overseeing pastry sections

The Commis Pastry Chef is an entry-level position focusing on assisting with pastry tasks under supervision, often requiring basic culinary training. The Pastry Chef is a more experienced role with greater responsibilities, including menu creation and station management. Both roles are integral in pastry kitchens, but the Pastry Chef typically has more advanced credentials and leadership duties.

More about Commis Pastry Chef jobs
What are the most commonly searched types of Commis Pastry Chef jobs? The most popular types of Commis Pastry Chef jobs are:
What states have the most Commis Pastry Chef jobs? States with the most job openings for Commis Pastry Chef jobs include:
What job categories do people searching Commis Pastry Chef jobs look for? The top searched job categories for Commis Pastry Chef jobs are:
Commis Pastry Chef jobs near you
Infographic showing various Commis Pastry Chef job openings in the United States as of May 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $52,042 per year, or $25 per hour.

Hakkasan | Commis I - Line Cook - Pastry Area

Fontainebleau Florida Hotel, LLC

Miami Beach, FL

$17.25 - $21/hr

Full-time

Posted 14 days ago

Job description

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

We provide a highly competitive hourly wage along with a full benefits package.


Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following:
 
1.         Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all  necessary equipment 
2.         Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines. 
3.         Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
4.         Maintain the specific kitchen area clean and hygienic.
5.         Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
6.         Pick up products from stores in accordance with HACCP guidelines and Company policies.
7.         Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
8.         Perform other related duties as assigned.         

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
  • Knowledge of all kitchen equipment operations. 
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred. 

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