Position: Pastrycook

Type: Full-time

Employer: Great Ryrie Pty Ltd

Location: Heathmont VIC 3135

Salary: $85,000 per annum plus superannuation

About the Business

Great Ryrie is an independent café in the heart of Heathmont, serving café staples alongside an Asian-fusion menu that has built the venue a loyal following across Melbourne's eastern suburbs. Trading seven days a week from early morning, the business is known for specialty coffee roasted locally, a generous all-day breakfast and lunch offering, and house-made sweets and baked goods that are prepared fresh on site rather than bought in. The kitchen takes an ingredient-led approach, blending classic European technique with South-East Asian flavours such as pandan, kaffir lime, matcha and coconut, and the same standard of care extends to the venue's catering work and functions. Great Ryrie is a small, hands-on team that values consistency, initiative and genuine hospitality, and the business is committed to a safe, respectful and well-organised kitchen where staff are supported to develop their craft and contribute their own ideas to the menu.

About the Position

The Pastrycook is responsible for the complete production of Great Ryrie's sweet and baked offering, from early-morning preparation through to the finished product presented in the display cabinet and on the plate. Working closely with the Kitchen Manager and Head Chef, the successful applicant will own the full baking process — mixing, shaping, proofing, baking, cooling and finishing — while developing new seasonal pastries, cakes and desserts that reflect the venue's café and Asian-fusion identity. This is a central role in the kitchen: the quality and consistency of the house-made range is one of the principal reasons customers return, and the position carries genuine responsibility for recipe development, food safety compliance, stock control and production planning across a busy seven-day trading week.





Key Responsibilities

1. Prepare, bake and decorate a full range of pastries, cakes, desserts, breads and other baked goods to a consistently high standard.
2. Coordinate all stages of the baking process, including mixing, shaping, proofing, baking, cooling and finishing.
3. Accurately weigh, measure and combine ingredients using commercial baking equipment including mixers, blenders and ovens.
4. Prepare fillings, creams, glazes and toppings to complement the pastry and dessert range.
5. Monitor baking times, temperatures and product appearance to ensure consistent quality and presentation.
6. Glaze pastries and buns and decorate cakes and desserts with cream, icing and other finishes to meet presentation standards.
7. Collaborate with the Kitchen Manager and Head Chef to develop seasonal menus, new recipes and innovative bakery products.
8. Inspect the cleanliness, hygiene and operational condition of kitchen equipment, utensils and work areas to ensure compliance with food safety standards.
9. Clean, sanitise and maintain baking trays, tins, utensils and equipment, keeping all work areas clean and organised.
10. Monitor inventory levels, assist with stock ordering, control portion sizes and minimise waste to maintain food cost targets.
11. Receive and inspect deliveries, verify ingredient quality and temperatures, and store stock correctly in line with food safety requirements and FIFO principles.
12. Record and monitor chiller and freezer temperatures at the start and end of each shift and maintain accurate temperature logs.
13.



Ensure compliance with all food safety, hygiene, sanitation and workplace health and safety regulations.
14. Work with management and kitchen staff to coordinate production schedules, resolve food preparation issues and maintain efficient kitchen operations.
15. Maintain high standards of quality, productivity and consistency in a fast-paced commercial kitchen environment.

Requirements

1. Australian citizens and permanent residents are encouraged to apply.
2. Certificate IV or above in a related field (patisserie, baking, commercial cookery or equivalent).
3. A minimum of two years' full-time relevant commercial experience in a professional kitchen, with a strong focus on baking and pastry production.
4. Demonstrated ability to produce laminated pastry, enriched doughs, cakes, tarts and plated desserts to a consistent commercial standard.
5. Confident operating and maintaining commercial baking equipment, including planetary mixers, deck and convection ovens, provers and blast chillers.
6. Sound understanding of food safety, HACCP principles, allergen management, temperature control and FIFO stock rotation.
7. Strong numeracy for recipe scaling, batch costing, portion control and waste minimisation.
8. Ability to plan and sequence a production run independently to meet early-morning service deadlines.
9. Excellent attention to detail and a genuine eye for presentation and finishing.
10. Robust communication and teamwork skills, with the ability to work cooperatively with kitchen and front-of-house staff during peak service.
11. Reliable, organised and able to work autonomously under pressure across a seven-day roster, including early starts, weekends and public holidays.

How to Apply

To apply, applicants must submit their resume with a valid email address through this online portal. Only shortlisted candidates will be contacted.

📌 Pastrycook (Heathmont)
🏢 Great Ryrie
📍 Heathmont