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Position Purpose This role specialises in pastry and dessert production, responsible for creating high-quality sweet items, baked goods, and plated desserts that enhance the guest experience. The Pastry cook will take ownership of the Pastry/Dessert section, ensuring excellence in flavour, texture, creativity, and presentation. In addition to this primary responsibility, the role provides support to the Hot Food Station during busy periods or as required, contributing to smooth kitchen operations. Key Responsibilities Primary Responsibility – Pastry & Dessert Section Oversee daily operations of the Pastry/Dessert section, including preparation, production, baking, plating, and service. Create a variety of desserts, pastries, cakes, tarts, baked items, and sweet garnishes following venue standards and recipes. Contribute to the development of new dessert concepts, seasonal specials, and display items. Execute high-quality, visually appealing plated desserts during service. Maintain accurate portion control, flavour balance, and consistent presentation. Monitor stock levels, manage ingredient ordering, and minimise wastage. Ensure the proper storage, labelling, and rotation of pastry ingredients and pre-prepared items (e.g., creams, ganaches, coulis, doughs). Operate pastry equipment confidently (mixers, ovens, tempering, proofing, etc.). Maintain a clean, organised, and efficient pastry workspace at all times. Secondary Responsibility – Hot Food Station Support Assist with preparation and cooking of hot food items as required. Support the Hot Line during peak periods, roster gaps, or special events. Prepare and plate hot dishes to venue standards when assisting the station. Maintain cleanliness and organisation of the hot section during support shifts. Follow all recipes, guidelines, and service expectations for hot food production. Kitchen Operations & Compliance Uphold food safety, allergen, hygiene, and WHS requirements at all times. Ensure accurate labell