Duties and responsibility of Pastry Cook:

• Preparation of cakes and cake batter
• Preparation of filling for cakes
• Decorate cake
• Preparation of special order cakes of special sizes
• Storage of displaying of cakes
• Preparation of pastries after choosing the ingredients
• Prepare Puff pastry, éclairs croissants, quiches, shortbread
• Prepare filling & decoration for pastries
• Storage & displaying of pastries
• Following Hygiene procedures
• Weigh and mixes ingredients, prepare pastry fillings and shape pastry goods
• Maintain and monitor the Oven temperatures
• Empty, clean, grease the trays and equipment
• Matures, cuts, moulds and shapes pastry
• Glaze pastries

Skills and Qualification expected of Pastry Cook:

• Certificate III of relevant work experience or Cert IV
• Combination of qualification and experience is an advantage
• Eye for details
• Knowledge of health and hygiene requirements
• Knowledge of Australian work safety standards
• Self – motivated
• Able to work autonomously
• Good time management and initiative skills
• Level of fitness
• Flexible to work
• Positive attitude