Pastry Cook

South Brisbane QLD 4101
Chefs/Cooks, Hospitality & Tourism
Intermediate / Mid-Level

South Brisbane QLD 4101
Chefs/Cooks, Hospitality & Tourism
Intermediate / Mid-Level

1 people applied for this job

Full-time
On-site
Posted on: July 13
Deadline: August 13
$79500 – $85000 Yearly

Perks & Benefits

On-site parking

Job Description

Location	South Brisbane, QLD, 4101
Full-Time	Immediate start
Reports to:	Head Chef
Job Title	Pastry Cook
Salary Range	$79,500 – $85,000 excluding superannuation – depending on skill level
Job Closes Date	30 Days

About the Role
On behalf of our client, a prestigious, award-winning hotel group located in the heart of Brisbane’s South Bank, we are seeking a dedicated and creative Pastry Cook to join their dynamic culinary team.

Our client is renowned for combining award-winning style and service with exquisitely designed spaces. Their venue is a hub of activity, catering for high-end conferences, social occasions, and gala dinners, alongside operating several unique dining outlets. From the French finesse of Belle Époque and the old-world glamour of The Reserve Wine Bar to the Asian-inspired offerings at the Terrace rooftop bar and the harmonious Italian sanctuary of Firma, the culinary team is at the centre of the guest experience.

In this role, you will play a key part in crafting the memorable finishes to every event and dining experience, working with fresh, Australian-sourced ingredients to produce exceptional pastries and desserts that reflect the hotel’s commitment to quality and care.

Key Responsibilities

Event and Venue Preparation

Preparing and portioning a variety of pastry fillings, creams, and doughs in advance, ensuring readiness for high-volume events, conferences, and the daily operations of the hotel’s signature restaurants and bars.
Decorating and finishing cakes, tarts, and individual dessert portions with precision and artistry, tailoring presentations to suit the specific theme of an event or the style of a particular outlet, such as the Terrace or Firma.
Glazing buns, pastries, and Danish, and applying final decorative touches to plated desserts and buffet displays, ensuring visual appeal that matches the hotel’s luxurious standards.
Collaborating with the events team to understand the scale and style of upcoming functions, from intimate boardroom meetings to grand gala dinners in the pillarless Frangipani Ballroom, to plan pastry production accordingly.

Key Responsibilities

Production and Baking

Accurately weighing and mixing ingredients to create consistent, high-quality doughs, batters, and pastry goods, including shortcrust, puff pastry, and sweet doughs used across the hotel’s various outlets.
Operating, monitoring, and adjusting commercial mixing, sheeting, and moulding equipment to shape and prepare dough and biscuit products efficiently.
Managing the baking process by coordinating the forming, loading, and baking of products, while monitoring oven temperatures and the appearance of goods to determine precise baking times for optimal colour and texture.
Overseeing the cooling and initial plating of baked goods, ensuring they are handled correctly to maintain freshness and structure before final decoration.

Kitchen Compliance and Organisation

Conducting pre-service and pre-production checks of all pastry kitchen equipment and workspaces to ensure they meet strict occupational health and safety and hygiene regulations.
Inspecting the quality of incoming raw materials, such as chocolate, fruit, and dairy, to ensure they meet the hotel’s specifications before use in production.
Maintaining a clean and organised work environment throughout the shift, which includes the systematic emptying, cleaning, and greasing of baking trays, tins, and moulds to ensure they are ready for the next use.
Adhering to all food safety protocols, including proper labelling, rotation, and storage of all ingredients and finished products.

Skill & Experience

A formal qualification in patisserie or commercial cookery (relevant to Pastry Cook) is essential.
Proven 2 years + full-time experience in a pastry kitchen, ideally within a high-volume hotel, conference centre, or à la carte restaurant environment.
A strong understanding of baking techniques, ingredient functionality, and pastry arts.
Ability to work efficiently under pressure, prioritise tasks, and meet the demands of a busy events calendar.
Knowledge of current food safety standards (HACCP) and occupational health and safety practices.
A creative flair for dessert presentation and a passion for using quality ingredients.
Excellent teamwork and communication skills, with a willingness to learn and contribute to a positive kitchen culture.

If you are a passionate Pastry Cook looking to elevate your career in a world-class hospitality setting, we want to hear from you. Please apply with your current resume.

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