Pastrycook

Labour Support Group; Geelong; On-site; AUD 72,000 - 88,000; Full time

Job summary

Aroma Cafe & Restaurant in Geelong West, VIC, is seeking an experienced Pastrycook to prepare pastries, cakes, desserts and Indian-inspired confectionery for a full-time permanent role. Based in Geelong West, the position offers an annual salary of AUD 80,000 plus superannuation, with responsibilities spanning production planning, quality control and training junior kitchen staff.

You will apply advanced pastry techniques, develop fillings and flavours inspired by Indian traditions, supervise

Qualifications

• Certificate 3 in Baking or Patisserie is required.
• At least 2 years’ experience as a Pastrycook in a commercial kitchen.
• Experience in advanced pastry production including laminated doughs, cakes, biscuits, and decoration.
• Experience preparing Indian-inspired pastries and confectionery.
• Experience applying precision pastry techniques (fermentation, sugar crystallisation, temperature control).
• Experience developing pastry recipes and standardised production specifications.
• Experience operating commercial ovens, dough sheeters, mixers and pastry equipment.
• Experience managing pastry production schedules, ingredient costing and inventory controls.
• Experience HACCP-based food safety procedures and allergen controls.
• Experience supervising pastry production and training junior staff.
• Strong knowledge of Indian confectionery and contemporary patisserie techniques.
• Ability to work flexible hours including evenings and weekends.

Responsibilities

• Prepare pastries, cakes, biscuits and Indian confectionery to recipe standards.
• Apply advanced pastry techniques including lamination, fermentation, proofing, baking, glazing and finishing.
• Prepare Indian desserts such as gulab jamun, jalebi and barfi per menu.
• Develop pastry fillings, custards, syrups, glazes and dessert components with traditional spices.
• Monitor ingredients, dough texture, sugar concentration, temperatures and yields.
• Design innovative pastries using seasonal ingredients and contemporary presentation.
• Coordinate pastry production schedules, batching, cooling and storage.
• Operate ovens, mixers, sheeters and pastry machinery.
• Manage procurement, stock rotation and waste reduction.
• Supervise and train junior kitchen staff in pastry methods.
• Maintain texture, presentation and portion standards.
• Implement food safety, allergen controls, hygiene and WHS across pastry production.

Skills

Pastry production

Quality control

Team supervision

Menu development

Attention to detail

Education

Certificate 3 in Baking or Patisserie

Tools

Commercial ovens

Dough sheeters

Mixers

Proofing equipment

Job description

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.