Junior Pastry Cook — Full-Time, 4am Start, Bondi Junction

The Cook and Baker; Sydney; On-site; AUD 60,000 - 70,000; Full time

Job summary

The Cook and Baker in Bondi Junction is seeking a Junior Pastry Cook (Full-Time) to join our busy kitchen team. Assist daily pastry production across sweet and savoury items while maintaining quality and safety standards.

You should be reliable, punctual and passionate about baking, with pastry experience. You’ll work early shifts (as early as 4:00am), five days a week, collaborating with the Head Pastry Chef to deliver consistent results. A car is advantageous due to limited early transport.

Qualifications

• Reliable team player with a positive attitude.
• Efficient worker, strong attention to detail.
• Experience with baking or pastry.
• Committed to food safety and hygiene standards.
• Punctual and comfortable with early starts.

Responsibilities

• Assist with daily pastry production across sweet and savoury items (pastries, cakes, pies, tarts).
• Prepare and finish products per recipes, production plans and quality standards.
• Operate bakery equipment safely and efficiently (mixers, dough rollers, ovens).
• Monitor baking and product quality for consistency in appearance and texture.
• Maintain high standards of food safety, hygiene and workplace safety.
• Keep equipment, work areas and stations clean and ready for production.
• Monitor ingredients and stock levels; report shortages or faults.
• Collaborate with Head Pasry Chef and team to meet daily needs.
• Assist with new/seasonal product development and process improvements.

Skills

Team player

Attention to detail

Baking experience

Food safety

Punctual/early starts

Job description

The Cook and Baker in Bondi Junction is seeking a Junior Pastry Cook (Full-Time) to join our busy kitchen team. Assist daily pastry production across sweet and savoury items while maintaining quality and safety standards.

You should be reliable, punctual and passionate about baking, with pastry experience. You’ll work early shifts (as early as 4:00am), five days a week, collaborating with the Head Pastry Chef to deliver consistent results. A car is advantageous due to limited early transport.