Pastry Chef

About the Role:

The Pastry Chef is responsible for the preparation, production, quality control and presentation of traditional and contemporary Greek desserts, pastries and sweets.

The position is responsible for independently managing the pastry section, maintaining consistent product quality, developing and refining recipes, controlling production processes, and providing leadership and direction to a small team of pastry staff.

Key Responsibilities:

· Produce various pastry and dough types from raw ingredients - including filo, kataifi, puff pastry, shortcrust and other biscuit and enriched doughs

· Prepare, produce and finish a range of traditional Greek pastries, including but not limited to Baklava, Galaktoboureko, Kataifi, Kok, Portokalopiota, sokolatopita, Greek biscuits/shortbreads and pastries, Syrup-based desserts, specialty celebration and seasonal pastry, dessert and sweet products.

· Prepare, bake and cook custard and syrup-based pastry fillings from raw ingredients

· Use a variety of methods including rolling and stretching, layering and baking to produce pastry items, deserts and sweets

· Apply advanced pastry techniques and specialist knowledge of pastry preparation methods to cut, shape and formulate pastry items.

• Maintain authenticity, consistency and quality of products.
• Develop new products and improve existing recipes where required.
• Plan preparation schedules to meet service and customer demand.
• Minimise waste through effective production planning and stock management.
• Coordinate ordering requirements, stock levels and ingredient availability.
• Ensure appropriate storage, rotation and handling of ingredients.
• Maintain compliance with food safety, hygiene and workplace health and safety requirements.
• Train and coach team members in pastry techniques, recipes and workplace procedures.

Suitable applicants will have:

· An AQF (or equivalent) Certificate III in Patisserie, Baking or a closely related field, including at least two years of relevant on-the-job training, or an AQF (or equivalent) Certificate IV in a relevant field, together with at least one year of relevant work experience; or, at least three years of relevant full-time work experience in lieu of formal qualification

· demonstrated experience of preparation, production and finishing techniques preparing pastries, sweets and desserts;

· a strong understanding of pastry production, food safety and hygiene requirements;

· excellent attention to detail and a commitment to consistent quality; and

· the ability to work independently and as part of a team.