Position Summary
Pastrycook will be responsible for preparing, baking, decorating and presenting a wide range of pastries, cakes, desserts, breads and other baked goods while maintaining high standards of quality, food safety and presentation.
Key Duties and Responsibilities
- Prepare and bake a variety of pastries, cakes, desserts, breads, biscuits and specialty baked products.
- Decorate cakes, pastries and desserts according to business standards and customer requirements.
- Prepare fillings, creams, icings, glazes, mousses and dessert components.
- Develop and test new recipes and seasonal menu items.
- Monitor ingredient quality and ensure consistency of finished products.
- Calculate ingredient requirements and control food costs.
- Maintain stock levels and order ingredients and supplies as required.
- Ensure all products are prepared in accordance with food safety and hygiene regulations.
- Monitor storage conditions and rotate stock to minimise waste.
- Supervise and provide guidance to bakery assistants, apprentices and kitchen staff where required.
- Maintain cleanliness of equipment, workstations and food preparation areas.
- Ensure compliance with workplace health and safety requirements.
- Assist management with menu planning and product development.
Skills and Experience Required
- Minimum one years of relevant work experience as a Pastrycook or similar role.
- Strong knowledge of pastry production, baking techniques and dessert preparation.
- Ability to work efficiently in a fast-paced environment.
- Excellent organisational and time management skills.
- Strong attention to detail and product presentation.
- Ability to work independently and as part of a team.
- Understanding of food safety and hygiene requirements.
Qualifications
- Certificate III in Cake and Pastry, Certificate III in Patisserie, or equivalent qualification.
- Relevant industry experience may substitute formal qualifications where applicable.
Pay: $80,000.00 – $84,000.00 per year
Work Location: In person
