POSITION DESCRIPTION

Role: PASTRY CHEF

Full-time (38 hours a week)

Reports to: Head Chef

Location: 10 Edward Street Guilderton WA 6041

Salary: $75,000

We are seeking a skilled and creative Pastry Chef to join our kitchen team. The ideal candidate will be responsible for preparing a variety of baked goods and desserts, maintaining high culinary standards, and contributing to seasonal menu development.

Key Responsibilities:

- Prepare and bake a variety of fresh pastries, cakes, pies, tarts, breads, and both hot and cold desserts from scratch.

- Develop, test, and refine innovative recipes to ensure a high-quality and appealing pastry offering.

- Oversee food preparation for daily service and special functions, including the creation of event-specific menus.

- Ensure all products are visually appealing, consistent in quality, and meet presentation standards.

- Maintain a clean, hygienic, and organised pastry section in line with food safety regulations.

- Manage ingredient and kitchen inventory, including stocktaking, placing orders, and conducting audits.

- Operate and maintain a range of kitchen equipment including pizza ovens, fryers, grilles, gas burners, and conventional ovens.

- Collaborate with the broader kitchen team on seasonal menu planning and daily specials.

- Manage kitchen operations in a fast-paced, tourism-focused environment offering takeaway and dine-in services for breakfast, lunch, and dinner.

- Schedule staff, prepare rosters, and supervise junior kitchen team members as needed.

- Monitor portion control, minimise waste, and help manage food and labour costs effectively.

- Provide exceptional customer service and foster positive relationships with customers, clients, and suppliers.

What We’re Looking For:

- Qualification in Baker/ Pastry Chef, Commercial Cookery, or equivalent

- 2-3 years of relevant work experience required for this role

- Strong organizational and multitasking abilities

- Expertise in food preparation, presentation, and kitchen management.

- Creative flair for developing tailored menus for special events.

- Passion for culinary innovation, particularly in pastries and diverse cuisines.

- Excellent communication and interpersonal skills.

- Flexibility to work varied hours, including weekends, school holidays, and public holidays.

- Current Responsible Service of Alcohol (RSA) certificate.