Pastry Cook — Award-Winning Italian Kitchen, Growth & Perks

RGIT Australia; Manly; On-site; AUD 79,000 - 85,000; Full time

Benefits offered by this job

Staff meals on shift

Staff dining discounts

EAP

Career progression opportunities

Full Australian working rights

Job summary

Pavoni Plus Pty Ltd – Cibaria Manly in Manly, NSW is seeking a passionate Pastry Cook to join its award-winning hospitality group, delivering high-quality pastries, desserts and baked goods for a premium dining environment at the Manly Pacific Hotel.

Ideal candidates will have 1–3 years pastry experience, a Certificate III in Patisserie or equivalent, and strong pastry technical skills, including HACCP, allergen management and efficient production in a busy kitchen.

Qualifications

• Certificate III in Patisserie or higher required.
• 1–3 years' pastry experience in a commercial kitchen.
• Strong knowledge of pastry production techniques and desserts.
• Allergen management and dietary requirements understanding.
• Safe food handling and HACCP knowledge.
• Excellent organisation and time management.

Responsibilities

• Prepare, bake and present a wide range of pastries, desserts and baked goods.
• Maintain mise en place and daily pastry prep.
• Assist with seasonal dessert menu development.
• Monitor quality, presentation and guest satisfaction.
• Ensure hygiene and food safety compliance.
• Support with ordering and stock control.
• Contribute to a positive kitchen culture.

Skills

Pastry production

Desserts

Time management

Attention to detail

Food safety HACCP

Allergen management

Work under pressure

Education

Certificate III in Patisserie

Commercial Cookery qualification

Food Safety Supervisor Certificate

1–3 years pastry experience

Job description

Pavoni Plus Pty Ltd – Cibaria Manly in Manly, NSW is seeking a passionate Pastry Cook to join its award-winning hospitality group, delivering high-quality pastries, desserts and baked goods for a premium dining environment at the Manly Pacific Hotel.

Ideal candidates will have 1–3 years pastry experience, a Certificate III in Patisserie or equivalent, and strong pastry technical skills, including HACCP, allergen management and efficient production in a busy kitchen.