Company Name: Henry's Bakehouse

Location: Shop G06/35 East Street, Granville, NSW 2142

Position Type: Full-time

Salary: AUD $80,000 per annum + Superannuation

About Us

At Henry's Bakehouse, our mission is to provide our community with exceptional baked goods that elevate everyday moments. We take pride in creating a warm and inviting space for our customers, offering handcrafted pastries made with care and precision. We are committed to excellence by sourcing only the highest quality ingredients, including premium butter sheets, premium flour, premium chocolate, and natural flavourings, ensuring every product is made from scratch daily.

About the Role

We are seeking a reliable, detail-oriented, and experienced Pastry Cook to join our production team on a full-time basis. This role involves all aspects of high-volume, from-scratch pastry production while maintaining strict food safety, quality control, and production standards. The successful candidate will work closely with our production team to consistently deliver premium-quality pastries that meet Henry's Bakehouse's high standards.

Key Duties & Responsibilities

Operational Compliance

- Conduct daily inspections of production areas and commercial bakery equipment, including mixers, proofers, laminators, and ovens.
- Maintain compliance with Workplace Health and Safety (WHS), HACCP, and food safety regulations.
- Monitor and record temperatures of ingredients, refrigerators, freezers, proofers, and ovens to ensure food safety and product consistency.

Measurement & Preparation

- Inspect and verify premium raw ingredients, including high-protein flour, premium butter sheets, premium chocolate, and natural flavourings.
- Accurately scale, measure, and weigh ingredients for daily high-volume production.
- Prepare production components by making custards, whipping fresh cream,



preparing caramel and chocolate, chopping and portioning nuts (including hazelnuts and pistachios), and preparing signature fillings such as Nutella, pistachio cream, matcha cream, hazelnut cream, and other specialty fillings.
- Prepare savoury croissant fillings by chopping vegetables, boiling eggs, and mixing ingredients according to established recipes while maintaining quality and food safety standards.

Dough & Pastry Production

- Prepare, mix, knead, laminate, sheet, fold, cut, shape, and proof pastry doughs for croissants, Danish pastries, tarts, and other baked products.
- Produce pastry fillings, custards, glazes, and finishing components in accordance with standard recipes.
- Monitor dough development, butter incorporation, proofing conditions, and product consistency throughout the production process.

Baking & Thermal Processing

- Operate and monitor commercial deck and convection ovens by controlling baking temperatures, steam injection, baking times, and cooling processes.
- Bake pastries and bakery products to achieve consistent texture, colour, flavour, and appearance while maintaining production efficiency.

Quality Control

- Inspect finished products for quality, appearance, texture, size, and consistency before display or packaging.
- Ensure all products meet Henry's Bakehouse's quality standards and production specifications.
- Identify and rectify production issues to minimise waste and maintain product consistency.





Inventory & Stock Control

- Assist with stock rotation using FIFO (First In, First Out) principles.
- Monitor ingredient levels and report shortages to ensure uninterrupted daily production.
- Assist with receiving deliveries and verifying ingredient quality and quantities.

Workplace Maintenance

- Maintain a clean and hygienic production environment by cleaning and sanitising benches, baking trays, moulds, utensils, laminators, mixers, and other bakery equipment.
- Perform routine cleaning and preventative maintenance of bakery equipment.
- Ensure the production area is organised and prepared before and after each production run.

Required Qualifications, Skills & Experience

- AQF Certificate III or IV in Patisserie, Baking, or an equivalent qualification plus at least one (1) year of relevant full-time post-qualification experience as a Pastry Cook;
- OR
- At least two (2) years of relevant full-time work experience as a Pastry Cook in a commercial bakery or patisserie (in lieu of formal qualifications).
- Robust knowledge of commercial pastry production, dough preparation, lamination techniques, proofing, and baking processes.
- Sound understanding of ingredient functionality, dough hydration, and commercial oven operation.
- Thorough knowledge of WHS, HACCP, and food safety regulations.
- Excellent attention to detail and commitment to producing premium-quality products.
- Strong organisational and time-management skills with the ability to work efficiently in a fast-paced production environment.
- Physical fitness suitable for commercial bakery work, including prolonged standing and manual handling.
- Good spoken and written English communication skills.

Applications close 28 days from the date of advertisement.

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