Pastrycook in Geelong

Job Type: Permanent position | Full time position

Job Description

The Client Aroma Cafe & Restaurant in Geelong West in VIC offers café dining and Indian-inspired cuisine. The restaurant is seeking an experienced Pastrycook to prepare a variety of pastries, baked goods, desserts and Indian-inspired confectionery. This is a full time position with an annual salary at $80,000 plus superannuation. The role is based in Geelong West in VIC.

Responsibilities

Some of the duties and tasks will include:

• Prepare and produce pastries, cakes, biscuits, baked desserts and Indian-inspired confectionery in accordance with established recipes and quality standards.
• Apply advanced pastry techniques, including dough preparation, lamination, fermentation, proofing, baking, glazing and decorative finishing.
• Prepare traditional Indian desserts such as gulab jamun, jalebi, barfi, halwa and other speciality sweets according to menu requirements.
• Develop pastry fillings, custards, creams, syrups, glazes and dessert components incorporating traditional Indian spices and flavour profiles.
• Monitor ingredient ratios, dough consistency, sugar concentration, baking temperatures, cooking times and finished product quality.
• Design and develop innovative pastries, cakes and dessert offerings incorporating seasonal ingredients and contemporary presentation techniques.
• Coordinate pastry production schedules, batch preparation, cooling, storage and service requirements during high-volume operations.
• Operate commercial ovens, mixers, dough sheeters, proofing equipment and specialised pastry preparation machinery.
• Manage ingredient procurement, stock rotation, production yields, portion control, food costing and wastage reduction.
• Supervise and train junior kitchen personnel in pastry preparation, baking techniques, equipment operation and finishing procedures.
• Maintain consistency in pastry texture, decorative finishing, flavour balance, presentation and portion standards.
• Implement food safety, allergen management, temperature monitoring, hygiene and WHS procedures across pastry production.

Requirements

• At least a Certificate 3 qualification in Baking or Patisserie
• At least 2 years’ experience as a Pastrycook in a commercial kitchen
• At least 2 years’ experience in advanced pastry production, including laminated doughs, cakes, biscuits, baked desserts and decorative finishing.
• At least 2 years’ experience preparing Indian-inspired pastries, traditional confectionery, dairy-based desserts and speciality sweet products.
• At least 2 years’ experience applying precision pastry techniques, including fermentation, proofing, sugar crystallisation, syrup concentration and temperature control.
• At least 2 years’ experience developing pastry recipes, specialised fillings, custards, glazes, flavour combinations and standardised production specifications.
• At least 2 years’ experience operating commercial ovens, dough sheeters, mixers, proofers and specialised confectionery equipment.
• Relevant experience managing pastry production schedules, ingredient costing, batch consistency, yield optimisation and inventory controls.
• Relevant experience applying HACCP-based food safety procedures, allergen controls, dairy handling and commercial kitchen hygiene standards.
• Relevant experience supervising pastry production, training junior staff and maintaining quality across high-volume operations.
• Advanced technical knowledge of Indian confectionery, traditional baking methods, pastry formulation and contemporary patisserie techniques.
• Strong ability to maintain precision, consistency and quality across complex pastry and dessert production.
• Ability to work flexible hospitality hours, including evenings, weekends and public holidays.

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