An established family-owned business in Narangba is seeking a skilled and motivated Pastrycook to join its team on a full-time basis.

Positions Overview:

The Pastrycook is responsible for preparing, baking, decorating, and finishing a variety of gluten-free pastries, pies, cakes, tarts, and other baked products in accordance with established recipes, quality standards, and food safety and allergen control requirements. The role requires strong pastry-making skills, attention to detail, a commitment to preventing gluten cross-contact, and the ability to work efficiently in a dedicated gluten-free bakery environment.

Benefits

• Competitive salary and opportunities for performance-based bonuses.
• Career development and growth opportunities.
• Access to health and wellness benefits.
• Employee discounts on meals and company products/services (if applicable).
• Flexible working hours and a supportive work environment.
• Paid time off and sick leave.
• Work in a collaborative and dynamic team.
• Opportunity to showcase your creativity and pastry-making skills.

Task & responsibilities

• Check that equipment and premises are clean and safe before each production run
• Check the quality of raw materials, confirm ingredients are approved gluten-free, and weigh ingredients accurately
• Mix, rest, laminate, roll, cut and shape gluten-free doughs and pastries, including shortcrust, puff and choux
• Prepare fillings, custards, creams and icings
• Prepare and bake pies, sausage rolls, tarts, eclairs, danish, strudel, lamingtons, cheesecakes, slices, cakes and muffins
• Monitor oven temperatures and product appearance to set baking times
• Coordinate the forming, loading, baking, unloading, de-panning and cooling of batches
• Glaze, ice and decorate products to our standards
• Operate the pastry sheeter, mixers, ovens and other production equipment
• Follow allergen and cross-contact controls to protect our gluten-free certification
• Clean, grease and maintain trays, tins and equipment
• Complete batch and traceability records
• Receive and store stock using FIFO, and report ingredient needs
• Suggest recipe improvements, with all changes approved before use

Qualification & experience

• Certificate III in Cake and Pastry or Patisserie (or equivalent) with at least 2 years' on-the-job pastrycook experience, or Certificate IV in Patisserie, or at least 3 years of relevant commercial pastrycook experience instead of a formal qualification
• Solid laminated and shortcrust pastry skills (gluten-free experience is a strong advantage)
• Working knowledge of food safety, HACCP and allergen management
• Accuracy and attention to detail, and the ability to hit production targets