Job Description Prepare, bake, decorate and present a full range of pastries, desserts, cakes, breads and confectionery to the hotel's quality and presentation standards Execute daily mise en place with precision to ensure timely service across restaurants, banquets, room service, afternoon tea and special events Adhere to standard recipes, maintaining consistency in flavour, portion control and presentation, while supporting the Pastry Chef and Sous Chef in seasonal menu planning Ensure all food is prepared, stored and handled in full compliance with food safety regulations, HACCP protocols and NSW Food Authority requirements Monitor stock levels, apply FIFO rotation and report ordering needs to minimise waste and prevent shortages Maintain the pastry kitchen to the highest standards of cleanliness and organisation, operating and reporting on equipment safely and in line with WHS policies Support and guide Commis Chefs and kitchen attendants, working confidently both independently and as part of the broader kitchen brigade
