Pastrycook

You will be responsible for the preparation and production of all semifreddo, and pastry-based products.

You will be reporting directly to the Directors.

You will be required to work some weekend days.

ANZSCO code: 351112 Pastrycook – skill level 3

Postcode: 6284

Please do not apply if you do not fulfill the qualification and work experience requirements and/or if you are not looking for long term employment and/or if you are not willing to work weekends.

Benefits

38 hours per week over a 5 day/week roster

Annual salary: $69k + superannuation

Task & responsibilities

• You will verify the cleanliness and functionality of all pastry equipment and preparation areas before use, ensuring compliance with occupational health and safety and food hygiene regulations.
• You will check the operation and cleanliness of blast freezers, mixers, moulds, and other specialised tools used for frozen and semifreddo production.
• Upon delivery of ingredients, you will assess invoices, weights, and the quality of goods—particularly dairy products, purées, and frozen components—reporting any issues to the Head Pastry Chef or supplier.
• You will prepare a variety of components used in frozen and chilled desserts, including mousse bases, biscuit layers, gelées, glazes, and fruit or nut fillings.
• You will assemble and craft frozen and semifreddo pastries such as mousse cakes, entremets, tarts, parfaits, and layered desserts. This involves blending, piping, moulding, layering, chilling, and glazing.
• You will operate pastry-specific equipment and machinery including blast freezers, mixers, and sheeters to achieve desired textures and shapes.
• You will monitor temperatures, freezing/chilling times, and visual presentation of products to ensure they meet required standards for structure, flavour, and aesthetics.
• You will perform cleaning and maintenance of pastry tools, trays, moulds, and cold storage areas to maintain hygiene and product safety.
• You will manage ingredient levels by tracking usage and initiating reorders, ensuring the continuous availability of key components for frozen and semifreddo production.

Qualification & experience

Qualifications: The right person for this position has an AQF Certificate III in Patisserie including at least two years of on-the-job training, or AQF Certificate IV in Patisserie.

You MAY be eligible if you don't have a relevant qualification but at least 3 years of fulltime work experience in the last 5 years.

Work Experience: You will also need at least 1 year of work experience as a Pastrycook in the last 5 years.

MANDATORY: SITXFSA006 - Participate in safe food handling practices