Pastry Chef

A Pastry Cook or Patisserie is a specialist pastry maker. They prepare, bake and decorate bread, pastries, cakes and rolls. Pastry Cooks are found in all sorts of establishments: restaurants, cafes, hotels, resorts and, department stores – some pastry chefs own or operate their own cake shop or bakery and offer catering for weddings. While the work of bakers and pastry chefs takes place mostly behind the scenes, in some workplaces, they also serve customers and are in charge of displaying their products.

What would I do?

A pastry cook’s responsibilities could include many or all of the following tasks:

• Follow recipes and adapt the quantity of ingredients to match the amount of items to be baked
• Measure and mix the ingredients
• Knead, roll and shape the dough for baking
• Set the oven temperature
• Put items into a hot oven
• Check the baking time and progress
• Remove baked items from the oven and leave them to cool
• Prepare items for sale
• Inspect and clean the equipment
• Use machines or manually shape or roll dough and pastry
• Prepare customer orders and serve customers
• Deliver goods
• Run their own business

What training do I need?

Certificate III in Hospitality (Patisserie) is the standard ‘trade’ qualification required to become a qualified pastry cook. A Certificate IV in Hospitality (Patisserie) is also available to develop skills to be a supervisor or team leader.

What personal attributes do I need?

The personal attributes you need to be a pastry cook focus on interpersonal and customer service skills and your reliability. These include:

• A passion for food and cooking
• A commitment to providing excellent customer service
• Good interpersonal skills
• Good communication, negotiation and problem solving skills
• Good organisational and time management skills
• Leadership qualities and the ability to work in a team
• The ability to work accurately and respond quickly to requests
• The ability to work quickly and safely under pressure in a sometimes hot, noisy, environment
• A responsible attitude to industry health and safety regulations
• The highest level of personal cleanliness and hygiene.

How much can I earn?

On average, pastry cooks earn from $500 to $600 per week before tax. Self-employed bakers and pastry chefs may earn more than this.

How many hours can I expect to work in a week?

Pastry cooks usually work in shifts and may work early mornings, evenings and weekends. They typically start work very late at night or early in the morning and are required to work on weekends and public holidays. They rarely work a standard nine-to-five day week, and many would work more than 40 hours per week. It is important to have the flexibility to work shifts, sometimes on a 24-hour rotating roster.

What are my employment prospects?

Job prospects for pastry cooks are good. With increasing numbers of retail patisserie outlets, and an increasing fashion for afternoon teas being offered as a special service by hotels, there are expected to be more jobs available for pastry cooks.

How do I find a job as a pastry cook?

If you have access to the internet go to catererglobal.com, discoverjobs.com.au or hozpitality.com this a website dedicated to helping you find employment as a pastry cook in the hospitality industry. Or you could approach businesses in the areas you’d like to work in and ask to talk to them about employing you. Leave your CV, which should include your workplace achievements and experience and contact details. Make sure you follow up your initial approaches.