PASTRY&VIENNOISERIE PRODUCTION CREW

Key Responsibilities

• Weigh and prepare ingredients according to recipes and production schedules.
• Prepare creams, fillings and other pastry components.
• Assist with pastry and viennoiserie dough preparation, including mixing, rolling and lamination where assigned.
• Shape, fill and assemble products according to specifications.
• Assist with proofing and baking, following relevant training and operating procedures.
• Apply glazes, toppings, decorations and other finishing touches.
• Check product quality, appearance and consistency, and report production issues.
• Label, store and rotate ingredients and finished products appropriately.
• Minimise wastage and maintain accurate production records as required.
• Clean and sanitise workstations, utensils and equipment.
• Follow food hygiene, allergen handling and workplace safety procedures.
• Perform other reasonable duties related to pastry production.

Requirements

• Experience with pastries, desserts or viennoiserie products is preferred.
• Good attention to detail and commitment to consistent product quality.
• Ability to follow recipes, production instructions and safe work procedures.
• Able to work effectively in a team and meet production schedules.
• Able to perform tasks involving standing, repetitive movements and handling trays or ingredients using safe work methods.