About the Role:
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.

What You’ll Get:

• Competitive Salary.
• Great Staff Discounts.
• Be a part of collaborative team.
• Ongoing training and development opportunities.
• Rewarding and long-lasting career opportunities for those who prove.
• And much, much more!

Part time 20-30 hours
Job Types: Part-time, Casual

Benefits:

• Employee discount
• Free food
• Professional development assistance
• Referral program

Schedule:

• Rotating roster

Supplementary Pay:

• Overtime pay
• Penalty rates
• Tips

Application Question(s):

• How many hours are you available to work?
• Hourly pay rate? Are you happy with award wages?
• What studies in patisserie have you completed?
• Do you have experience in plated desserts?

Experience:

• Pastry chef: 1 year (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