Pastry Chef
Job Location:
Monthly Salary:
Experience Required:
Posted on:
11 days ago
Posted on:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
Job Advertisement Pastry Chef
Forster Bakehouse
Location: Forster NSW
Forster Bakehouse is seeking a skilled and passionate Pastry Chef to join our bakery team. This is a great opportunity for someone experienced in producing high-quality pastries cakes desserts and baked goods in a busy bakery environment.
Key Responsibilities:
- Prepare and produce a variety of pastries cakes slices desserts and other baked products
- Mix shape bake and decorate pastry items according to recipes and bakery standards
- Prepare fillings creams icings glazes and other pastry components
- Maintain consistency in taste quality freshness and presentation
- Operate ovens mixers and bakery equipment safely and efficiently
- Assist with daily production planning and stock preparation
- Follow food safety hygiene and workplace health and safety procedures
- Maintain a clean and organised pastry production area
- Work efficiently as part of a team in a fast-paced bakery environment
Requirements
- Previous experience as a Pastry Chef or Pastry Cook preferred
- Relevant qualification in Patisserie Baking or Commercial Cookery highly regarded
- Strong knowledge of pastry preparation baking and decorating techniques
- Ability to work early mornings weekends and public holidays as required
- Reliable creative and able to work under pressure
- Strong attention to detail and commitment to quality
- Ability to follow recipes and maintain consistent production standards
Benefits
- Full-time opportunity available
- Supportive and friendly bakery team
- Stable role with a local bakery business
- Opportunity to showcase and develop pastry skills
- Work in a well-known bakery serving the Forster community
How to Apply:
Please send your resume and a brief cover letter outlining your pastry experience.
Required Skills:
AQF Certificate III in Baking or equivalent qualification OR minimum 35 years relevant commercial baking experience At least 2 years post-qualification or equivalent industry experience Proven experience in artisan and commercial bread production Strong understanding of dough fermentation baking processes and quality control Ability to work early mornings weekends and under pressure Reliable punctual and able to work independently and as part of a team.
