Pastry Cook

Job Description Job Type: Permanent position | Full time position Position Purpose This role specialises in pastry and dessert production, responsible for creating high-quality sweet items, baked goods, and plated desserts that enhance the guest experience. The Pastry cook will take ownership of the Pastry/Dessert section, ensuring excellence in flavour, texture, creativity, and presentation. In addition to this primary responsibility, the role provides support to the Hot Food Station during busy periods or as required, contributing to smooth kitchen operations. Key Responsibilities Primary Responsibility – Pastry & Dessert Section Oversee daily operations of the Pastry/Dessert section, including preparation, production, baking, plating, and service. Create a variety of desserts, pastries, cakes, tarts, baked items, and sweet garnishes following venue standards and recipes. Contribute to the development of new dessert concepts, seasonal specials, and display items. Execute high-quality, visually appealing plated desserts during service. Maintain accurate portion control, flavour balance, and consistent presentation. Monitor stock levels, manage ingredient ordering, and minimise wastage. Ensure the proper storage, labelling, and rotation of pastry ingredients and pre‑prepared items (e.g., creams, ganaches, coulis, doughs). Operate pastry equipment confidently (mixers, ovens, tempering, proofing, etc.). Maintain a clean, organised, and efficient pastry workspace at all times. Secondary Responsibility – Hot Food Station Support Assist with preparation and cooking of hot food items as required. Support the Hot Line during peak periods, roster gaps, or special events. Prepare and plate hot dishes to venue standards when assisting the station. Maintain cleanliness and organisation of the hot section during support shifts. Follow all recipes, guidelines, and service expectations for hot food production. Kitchen Operations & Compliance Uphold food safety, allergen, hygiene, and WHS requirements at all times. Ensure accurate labelling, dating, storage, and rotation of all food products. Minimise food waste through thoughtful planning and efficient production. Report equipment issues, shortages, or safety concerns promptly. Work collaboratively across all kitchen sections to support smooth operations. Teamwork & Culture Contribute positively to a respectful, supportive kitchen culture. Assist in mentoring junior staff, apprentices, or kitchen hands in pastry skills. Communicate effectively with the Head Chef/Sous Chef regarding workflow, menus, and production needs. Maintain professionalism and composure during high-volume service periods. Skills & Experience Essential: Significant experience in pastry, dessert production, or bakery roles. Strong skill set in dessert plating, baking techniques, and sweet preparation. Understanding of flavour pairing, textures, and visual presentation. Ability to work independently and manage a pastry section solo when required. Basic competency in hot-line cooking and willingness to support the section. Commitment to food safety and kitchen hygiene standards. Desirable: Formal culinary qualifications (Cert III in Pâtisserie, Commercial Cookery, or equivalent). Experience developing seasonal dessert menus or display items. Experience in high-volume restaurants, pubs, or banquet operations. Attributes Creative mindset with passion for pastry and presentation. High attention to detail and pride in delivering visually appealing dishes. Calm and organised under pressure, particularly during service. Strong communication and teamwork skills. Reliable, self‑motivated, and committed to high standards. Performance Indicators Consistency, quality, and visual appeal of desserts and pastry items. Efficiency and organisation of the Pastry/Dessert section. Ability to meet production timelines and service demands. Compliance with food safety standards and minimisation of waste. Effective support to the Hot Food Station when required. #J-18808-Ljbffr