The Client Mount Dandenong Bakery & Patisserie is a reputable and established bakery located in Olinda, Victoria. They are currently looking for an experienced Pastry Cook to join their team. The Role This is a full time position with an annual salary between $76,000 to $78,000 plus superannuation. Responsibilities Some of the duties and tasks will include: Prepare, bake, and present a wide variety of pastries, desserts, cakes, tarts, buns and other baked goods for dine-in service, takeaway, catering, and special events Create both sweet and savory bakery items, including doughs, fillings, and icings Follow and develop recipes with precision, maintaining high standards of taste, presentation, and consistency. Running machines which roll and mould dough and cut biscuits Monitor inventory levels and maintain accurate records of ingredient usage, purchases, and stock rotation. Maintain a clean, organized, and compliant work environment, ensuring all health, hygiene, and food safety regulations are strictly followed Provide supervision and guidance to junior staff or apprentices involved in pastry preparation and baking Supervise daily operations within the pastry section, ensuring efficient workflow and quality control throughout the day Manage pastry inventory control, minimizing waste while ensuring adequate supply to meet expected demand. Contribute to the promotion of baked goods through social media, in-house displays, and community outreach efforts Plan and execute themed or seasonal pastry items for holidays and special events. Support menu development and assist in creating new bakery products in collaboration with chefs or supervisors Manage inventory levels and place orders for baking supplies as necessary Operate and maintain pastry kitchen equipment, reporting any malfunctions to management promptly. Requirements At least a Certificate 3 qualification in Baking or Patisserie At least 12 months experience as a Pastry Cook in a commercial bakery Must have at least 12 months of experience in baking artisan sourdough, pastries and patisseries At least 12 months experience in dough handling, lamination techniques (e.g. French vanilla cream and custard slice, croissants, Danish), and precision baking At least 12 months experience using professional pastry equipment, such as commercial ovens, mixers, dough sheeters, and temperature-controlled chocolate machines Effective English and good communication skills Seeking a long term, full time role Excellent presentation and communication skills Ability to work a 7 day rotating roster Able to pass health, hygiene, food handling requirements
