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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

  • Cooking

  • Food Safety

  • Communication Skills

  • Teamwork / Collaboration

  • Organisational Skills

  • Hazard Analysis Critical Control Point (HACCP)

Careers to explore