THE MEAT & WINE CO CIRCULAR QUAY

Established in 2000, The Meat & Wine Co has a unique atmosphere and ambiance which is dedicated to our African heritage whilst still having reference to Australian surroundings. Our Meat & Wine venue is based in Sydney & forms part of a vibrant, passionate and dynamic national team.
Due to continuous growth of our business, we are looking for a creative Dessert & Pastry Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus following Seagrass standards. The position is part time in nature offering consistent hours during each week.
Reporting to the Head Chef, the successful applicants must be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

Duties and responsibilities include, but are not limited to:

• Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.
• Performs other related duties as assigned by the Kitchen Manager or Manager-On-Duty.

WHAT YOU WILL NEED:

To be successful in this role, you must have:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• A minimum Certificate III Commercial Cookery Qualification or other relevant Diploma.
• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Ensure compliance with all WH&S legislation (act and regulation).
• Flexible availability over a 7-day rotating roster, including nights, weekends and public holidays.

If you consider yourself the best fit for this role and meet the above listed criteria, hit the ‘Apply’ button now!
*Due to high volume of our business, only successful candidates will be contacted.
Job Types: Part-time, Casual

Benefits:

• Free drinks
• Free food

Schedule:

• Rotating roster

Supplementary Pay:

• Tips

Application Question(s):

• Please list days and times available to work?
• Do you have good knife skills?
• Are you looking for Part time or casual?

Education:

• Certificate I - IV (Preferred)

Experience:

• Dessert Chef: 2 years (Required)

Work Authorisation:

• Australia (Required)

Work Location: In perso

Duties and responsibilities include, but are not limited to:

• Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.
• Performs other related duties as assigned by the Kitchen Manager or Manager-On-Duty

To be successful in this role, you must have:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• A minimum Certificate III Commercial Cookery Qualification or other relevant Diploma.
• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Ensure compliance with all WH&S legislation (act and regulation).
• Flexible availability over a 7-day rotating roster, including nights, weekends and public holidays