Pastrycook

Baker

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 Practical Artistic or CreativeSkill Level 2

Pastrycooks mix, bake, fill, ice and decorate all kinds of cakes and pastries.

Pastry cooks prepare, bake and decorate pastries, cakes and other dough or pastry-based confectioneries. They consult recipes in order to plan their products, or may make cakes and other Future Growth Strong pastry-goods to order. They weigh and measure ingredients, combine them, shape baking mixtures, bake them in ovens, and glaze or decorate them using icing, cream, custard, jam or fruit. They may also make savoury pastries that use cheese, salt or other savoury food products.

Pastry cooks also clean ovens and cooking equipment, order baking supplies and serve customers. Pastry cooks work all over, from pastry shops in cities and towns to airports, mining facilities or factories.

ANZSCO description: 351112: Prepares and bakes buns, cakes, biscuits and pastry goods.

Specialisations: Pastrycooks may specialise as chocolatiers, patissiers, ice carvers, sculptors and festive cake decorators. Cake Decorator, Chocolatier, Patissier

Collection of pastries

Knowledge, skills and attributes

A pastrycook needs:

  • passion for food and in particular cakes and pastries
  • manual and practical skills
  • the ability to stay on their feet for extended periods
  • organisational skills
  • the ability to undertake detailed and intricate work
  • cleanliness and a focus on health and safety
  • enjoy practical work
  • good hand-eye coordination
  • artistic and creative
  • good health, with no skin allergies or chronic chest complaints
  • good literacy and numeracy skills
  • good organisational skills.

 

Duties and Tasks

Pastrycooks may perform the following tasks:

  • checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
  • checking the quality of raw materials and weighing ingredients
  • order baking supplies from wholesalers
  • load and unload mixtures into ovens using tins and trays
  • kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
  • preparing pastry fillings
  • monitoring oven temperatures and product appearance to determine baking times
  • coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products
  • glazing buns and pastries, and decorating cakes with cream and icing
  • operating machines which roll and mould dough and cut biscuits
  • emptying, cleaning and greasing baking trays, tins and other cooking equipment
  • work with products such as chocolate to create decorations
  • serve customers.

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