Pastry Chef | Baker

SUMMARY:
Overview
The Baker is responsible for preparing and baking a range of fresh products including pastries, cakes, bread, muffins, and jaffles, ensuring consistent quality, taste, and presentation. The role requires strong baking skills, attention to detail, and adherence to food safety and hygiene standards.

POSITION INFO:
Key Responsibilities

• Prepare and bake pastries, cakes, breads, muffins, and jaffles according to recipes and standards.
• Ensure consistent quality, freshness, and presentation of all baked products.
• Measure, mix, proof, bake, and decorate products as required.
• Manage daily production schedules to meet restaurant demand.
• Monitor stock levels of ingredients and report shortages timeously.
• Maintain cleanliness, hygiene, and food safety standards in the bakery area.
• Operate and maintain baking equipment safely and correctly.
• Minimise waste and ensure efficient use of ingredients.
• Assist with development of new baked items and seasonal offerings where required.

• Proven experience as a Baker or Pastry Baker in a restaurant, bakery, or café environment.
• Experience with pastries, cakes, bread, and baked savoury items.
• Knowledge of food safety, hygiene, and kitchen best practices.
• Ability to work early mornings, weekends, and public holidays if required.
• Strong time management and organisational skills.

• Baking and pastry skills
• Attention to detail and consistency
• Time management and planning
• Cleanliness and hygiene awareness
• Ability to work independently and as part of a kitchen team
• Creativity and product quality focus