Pastry Chef

STRATO NORMANBY PTY LTD; Melbourne; Sur place; AUD 55 000 - 70 000; Plein temps

Résumé du poste

Strato Normanby Pty Ltd in Melbourne is seeking a dedicated Pastry Chef to own the dessert programme, including pastries, desserts, breads and sweet elements, produced to Strato standards and developed with the Executive Chef.

In this full-time role you will lead the pastry section, supervise prep, ensure seasonal specials, and maintain safety, quality and cost targets while collaborating with kitchen and front-of-house.

Qualifications

• Experience as a Demi Chef de Partie or Chef de Partie (Pastry) in a restaurant, hotel or patisserie
• Cert III in Commercial Cookery or Patisserie, or equivalent experience
• Strong skills in laminated doughs, tarts, entremets, custards, chocolate and ice cream
• Excellent plating, organisation and attention to detail
• Calm and reliable under pressure
• Desirable: fine dining experience, Food Safety Supervisor certificate

Responsabilités

• Production: prepare all pastry, desserts, sorbets, breads and baked goods to Strato standard.
• Menu: develop seasonal desserts, specials and set-menu items with the Executive Chef.
• Service: run the pastry section, plating desserts accurately and on time.
• Prep and stock: manage mise en place and prep lists, order and rotate stock, and keep costs and waste on target.
• Safety and allergens: follow the Food Safety Program, keep recipes and allergen information current, and cater for dietary requirements.
• Team: keep your section and equipment clean, and work cooperatively with kitchen and front-of-house.

Connaissances

Laminated doughs

Tarts

Entremets

Custards

Chocolate & ice cream

Plating & presentation

Organization & attention to detail

Calm under pressure

Formation

Cert III in Commercial Cookery or Patisserie

Description du poste

As Pastry Chef you will own Strato's dessert offering: all pastry, desserts, breads and sweet elements, made to a consistent standard and developed with the seasons. This is a full-time role reporting to the Executive Chef.

Key responsibilities

Production: prepare all pastry, desserts, sorbets, breads and baked goods to Strato standard.

Menu: develop seasonal desserts, specials and set-menu items with the Executive Chef.

Service: run the pastry section, plating desserts accurately and on time.

Prep and stock: manage mise en place and prep lists, order and rotate stock, and keep costs and waste on target.

Safety and allergens: follow the Food Safety Program, keep recipes and allergen information current, and cater for dietary requirements.

Team: keep your section and equipment clean, and work cooperatively with kitchen and front-of-house.

About you

Experience as a Demi Chef de Partie or Chef de Partie (Pastry) in a restaurant, hotel or patisserie

Cert III in Commercial Cookery or Patisserie, or equivalent experience

Strong skills in laminated doughs, tarts, entremets, custards, chocolate and ice cream

Excellent plating, organisation and attention to detail

Calm and reliable under pressure

Desirable: fine dining experience, Food Safety Supervisor certificate

Strato is an equal opportunity employer and welcomes applications from people of all backgrounds.