At Downer we plan, create and sustain. Downer is the leading provider of integrated services in Australia and New Zealand. Through trusted relationships and world leading insight we work closely with our customers to design, build and sustain assets, infrastructure, and facilities.
About the Team
Social Infrastructure & Citizen Services delivers the critical thinking, building, maintenance and sustainment behind Australia and New Zealand's essential public assets, facilities and community services. The communities we serve are at the heart of our operations. Be it through facilities management of critical public assets, precinct upgrades, new energy solutions or professional and technical advisory. We run places of healthcare and education, custodial facilities, we manage customer data centres and critical systems, we take asset management risk over 25 years through our portfolio of Public Private Partnership (PPP) contracts, and we are a trusted advisor and partner to our New Zealand and Australian Defence Forces.
Job Description
We are looking for very passionate, creative Pastry Chef's.This exciting opportunity will see the correct candidates work amongst a passionate culinary team where a large focus will be on development and further progression. A great attitude is required along with a creative flair.
Responsibilities
Preparing and cooking a range of pastry items, using fresh local ingredients and working in all areas of the pastry or service kitchen, depending on the daily needs (breakfast, morning tea, lunch, afternoon tea, dinner, canapes, live cooking stations, conferences, gala events)
* Work with the senior kitchen team (Pastry Chef de Cuisine and pastry Chef de Partie) in preparation of various desserts, adhering to recipes and presentation standards
Ensuring that all prepared items are correctly wrapped, labelled and stored
* Ensure that all guests' dietary requirements are understood and catered for
* Strictly maintain all food, health and hygiene standards daily
Maintaining a clean and tidy work area
Meeting tight deadlines in a busy work environment
Qualifications
Chef – Certificate III, IV, or Diploma in Patisserie (SIT31016) or similar (TRA chef skills assessment)
A minimum of 3 years' experience as a Pastry Chef
Experience in the conference and banqueting kitchen environment, any experience of working in a high-volume event will be of benefit (events range from 100pax – 2000pax)
Experience in pastry and plated dessert in a conference and banquet kitchen
Strong organisational skills with the ability to multitask effectively in a fast-paced kitchen environment
Ability to work a variety of shifts and flexibility with hours
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