Pastry Chef Lead

2 weeks ago

Red Hill, Queensland, Australia Lancemore Hotel Group Full time
About the Role:

We are seeking a skilled and passionate Pastry Chef to join our kitchen team at Lancemore Hotel Group.

Key Responsibilities:
  • Develop and refine recipes, experimenting with ingredients and techniques to innovate new pastry offerings.
  • Inspect equipment and premises for cleanliness prior to production runs, ensuring compliance with occupational health and safety regulations.
  • Manage inventory of ingredients and supplies, placing orders as needed to ensure uninterrupted production.
  • Assess the quality of raw materials and accurately weigh ingredients to ensure consistency and quality in products.
  • Collaborate with other kitchen staff to ensure smooth operation and timely service.
  • Knead, mature, cut, mold, mix, and shape dough and pastry products to create a variety of baked goods.
  • Conduct regular quality checks on finished products to ensure adherence to established standards.
  • Prepare various pastry fillings, ensuring proper flavor and texture to enhance the final products.
  • Train and mentor junior pastry staff, sharing techniques and best practices to enhance team skills.
  • Monitor oven temperatures and product appearance to determine optimal baking times for consistent quality.
  • Coordinate the processes of forming, loading, baking, unloading, de-panning, and cooling batches of bread, rolls, and pastries.
  • Glaze buns and pastries, and decorate cakes with cream and icing, ensuring visual appeal and presentation.
  • Operate machinery for rolling and molding dough and cutting biscuits, adhering to safety and operational guidelines.
About You:
  • Certificate III in Commercial cookery/patisserie (minimum)
  • 3 years post apprenticeship
  • Experience in a similar role in an a la carte hotel restaurant or functions kitchen will be highly regarded
  • Planning and organisational skills
  • Enthusiasm and creative approach to providing high-quality desserts
  • An understanding of food safety and HACCP principle
  • Availability to participate in a 7-day working roster of days, nights, weekends and public holidays
  • Ability to work under pressure in a high volume, fast-paced environment
  • Initiative and be a team player
  • Good personal presentation
  • Self-motivation, can do attitude
  • Ability to facilitate ordering for pastry section from approved suppliers
  • Ability to work with a team as well as autonomous

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