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Job Overview

Responsible for all pastries, desserts, bread & catering for the restaurant. Must be able to design bespoke desserts for the menu. Prepare, design and write recipes for dessert in the takeaway display.

Responsibilities and DutiesPastry Chef is responsible for the preparation and cooking of all pastries, management and assessment of food quality, design of restaurant menu, and maintaining health and hygiene standards. The main duties include:

• Maintain food cost of desserts
• Planning menus seasonally as a team, with strong consideration of seasonal ingredients, costing, and liaising with suppliers
• Assessing and monitoring the quality of dishes before they are run out
• Briefing floor staff on any chef’s specials and menu items
• Demonstrating competence and professional skill in the cooking of menu items and ensuring these are served within a reasonable timeframe
• Understanding and maintaining standards of hygiene in the kitchen;
• preparing pastry fillings 

• monitoring oven temperatures and product appearance to determine baking times 

  organising the forming, loading, baking, unloading, cooling of batches of bread, rolls and pastry products, pizza, pasta, sweets;

• Managing stock levels and rotating ingredients in the fridge to maximize freshness and minimize wastage
• Cleaning at the end of the day;

Minimum 3 years of experience

Qualification: Cert IV in Commercial cookery and Cert In Pastry Chef

Salary: $60,000 plus super 9,5% 

Position: ( 40 hours per week) Full -time