Job Description
Title: Pastry chef
Reporting to: Head chef
Responsible for: Preparing and packaging desserts & sweets for catering and ready made meals clients.
Workplace Health & Safety: Dinner on the Table has an obligation to ensure the Health and Safety of each employee in the workplace. All employees have a responsibility to follow safe working practices and to report any safety hazards to their supervisor.
Date: July 2025
Dinner on the Table is a social enterprise catering company with a mission to care for people through really good food. Dinner on the Table is a social enterprise catering company with a mission to care for people through really good food. We cook ready made meals for customers across eastern Australia and cater for functions and events across Sydney.
We are seeking an enthusiastic, experienced pastry chef to work within our production kitchen in Castle Hill. You will be working within a dedicated team, reporting to our Head Chef. You will have experience working in pastry, ideally in a catering setting and used to dealing with multiple orders within a specified time frame.
You will have excellent attention to detail and a genuine commitment to caring for people through really good food.
We are recruiting for a part-time, permanent position Monday-Wednesday (primarily daytime, 8-3.30pm), hours negotiable with occasional evenings and weekends, depending on demand.

SKILLS / EDUCATIONAL REQUIREMENTS:

• Ideal: Qualification in commercial cookery (Cert III/IV)
• At least 2 years’ experience in a commercial kitchen in pastry
• Excellent attention to detail
• Can inspire creativity and development, both in self and others
• A strong sense of pride in your work with a passion for producing consistent high quality
• Dedicated and hard-working
• Ability to work independently and as part of a team
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  Job Types: Full-time, Permanent
  Pay: $39,000.00 – $43,000.00 per year

Benefits:

• Employee discount
• Free food

Experience:

• Kitchen: 2 years (Required)

Work Authorisation:

• Australia (Required)

Work Location: In person
Expected Start Date: 07/08/202

• Creating and packaging beautiful dishes in a timely manner
• Monitoring & maintaining minimum quantities of menu items and liaising with the Head Chef for ordering
• Consultation with our Head Chef on menu performance
• Continuously improving smooth service for an excellent customer experience
• Take an active role in menu development activities for future, seasonal menus
• Maintaining kitchen cleaning and sanitisation processes and safety standards during and at the end of each shift
• Maintain food safety standards: Correct storage of food & correct cooking processes
• Minimise food wastage
• Fostering a collaborative and positive work environment in accordance with DotT values