Pastrycook

Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

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Not available
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    Stable

    Overview

    Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

    Day-to-day

    • checks the cleanliness of equipment and operating site to ensure compliance with health and safety regulation
    • checks quality of raw materials and weighs ingredients
    • implements appropriate baking techniques
    • prepares pastry fillings
    • monitors oven temperature and products appearance
    • co-ordinates the forming, loading, baking, unloading, de-panning and cooling of batches of breads, rolls and pastry products
    • glazes buns and pastries, and decorating cakes with cream and icing
    • operating machines which roll and mould dough and cut biscuits
    • empties, cleans and greases baking trays, tins and other cooking equipment.

    Considerations

    • Physically demanding

    To become a Pastrycook

    • You can work as a Pastrycook without formal qualifications if you are able to demonstrate your technical competency to employers. However, a certificate III or IV in patisserie or retail baking (cake and pastry) is usually required. These courses are often completed as part of an apprenticeship.

    Skills employers are looking for

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