Position Summary

The Pastry Chef is responsible for planning, preparing and producing a wide range of high-quality gluten-free pastries, cakes, desserts and baked products while maintaining exceptional food safety, consistency and presentation standards. The role requires advanced pastry skills, creativity, production planning and the ability to work within a fast-paced commercial kitchen.

Key Responsibilities

1. Prepare, bake and finish a wide range of gluten-free pastries, cakes, slices, desserts and specialty baked goods.
2. Produce laminated doughs, choux pastry, sponge cakes, mousse cakes, tarts, cheesecakes and other specialty products.
3. Develop and refine recipes while maintaining consistency and quality.
4. Decorate cakes and pastries using professional pastry techniques.
5. Prepare fillings, creams, ganache, curds, glazes, icings and chocolate decorations.
6. Monitor baking times, temperatures and product quality throughout production.
7. Plan daily production schedules to meet wholesale and retail demand while minimising waste.
8. Maintain strict gluten-free production standards and prevent cross-contamination.
9. Ensure compliance with food safety legislation, HACCP procedures and workplace health and safety requirements.
10. Monitor ingredient quality and stock rotation.
11. Assist with ordering ingredients and managing inventory levels.
12. Maintain a clean,



organised and efficient pastry kitchen.
13. Train and mentor apprentices and junior pastry staff in pastry techniques and food safety.
14. Work collaboratively with the kitchen, bakery and management teams to develop seasonal menu items and new products.
15. Contribute ideas for product innovation and continuous improvement.

Skills and Experience

1. Formal qualification in Patisserie (Certificate III in Patisserie or equivalent overseas qualification).
2. Demonstrated experience in a commercial pastry kitchen.
3. Robust understanding of pastry production techniques and baking science.
4. Experience producing high volumes while maintaining premium quality.
5. Excellent organisational and time management skills.
6. Ability to work independently and as part of a team.
7. High attention to detail and commitment to food quality.
8. Knowledge of food safety, hygiene and allergen management.
9. Experience with gluten-free production is desirable but not essential.

Key Performance Indicators

1. Consistent production quality.
2. Product presentation meeting company standards.
3. Production completed within required timeframes.
4. Compliance with food safety and allergen management procedures.
5. Minimal production waste.
6. Positive contribution to product development and team culture.

📌 Pastry Chef (Full-Time) (Moonah)
🏢 Baked gluten free
📍 Moonah