Job Title: Pastry Cook
Reporting to: Manager
Position Overview:
Menu development and growth of pastry offerings in the cafe
Leadership role training other kitchen staff in pastry cooking
Cooking and service of food according to the cafe's quality and service
standards by chefs, cooks, apprentices and kitchen hands
Following strict food safety and handling procedures
Assist with the rostering of staff
Training of kitchen staff
Ordering, receiving and storage of food
Safety and cleanliness of all kitchen and food storage areas
Creating a harmonious environment amongst all staff within the café and kitchen
Food costs meeting and exceeding agreed targets
Menu and operational planning including regular updates and growth
Key Responsibilities
1. Pastry Production & Preparation
2. Produce a variety of daily pastry items including muffins, cookies, and yeast-based doughs.
3. Oversee baking processes, monitoring ovens, timers, and temperatures to ensure consistent quality and presentation.
4. Prepare a range of fillings, creams, mousses, and curds for plated desserts and display items.
5. Organize mise en place, scaled recipes accurately, and prepped components in advance for efficient service.
6. Leadership and Training
7. Implementation of training program to deliver to kitchen staff focusing on knowledge transfer of specialty pastry skills
8. Leadership and quality control of pastry cooking processes
9. Catering & Events
10. Contribute to catering operations by preparing and presenting desserts and meals for special functions and events.
11. Develop new pasty offerings for catering & events
12. Food Safety & Sanitation
13. Uphold high standards of hygiene and food safety in compliance with HACCP guidelines.
14. Regularly clean, sanitize, and maintain equipment and work areas to ensure a safe and efficient kitchen environment.
15. Inventory & Stock Control
16. Monitor ingredient levels, rotate stock, and verify deliveries to maintain quality and minimize waste.
17. Report shortages and assist in maintaining accurate inventory records.
18. Team Collaboration & Communication
19. Collaborate closely with chefs, servers, and baristas to ensure seamless service and coordination between departments.
20. Support team operations during busy periods, maintaining a positive and efficient work atmosphere.
21. Menu Development & Innovation
22. Assist in recipe testing, menu planning, and development of seasonal and specialty items under the guidance of the Head Chef with a specific focus of pastry offerings.
23. Contribute creative ideas and feedback to enhance product offerings and customer experience.
Job Type: Full-time
Pay: $75,000.00 – $80,000.00 per year
Benefits:
* Employee discount
Work Location: In person