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Pastrycook
Also known as Pastry Chef and Patissier.
Pastrycooks mix, bake, fill, ice and decorate all kinds of cakes and pastries.
Pastrycooks may specialise as chocolatiers, patissiers, ice carvers, sculptors and festive cake decorators.
Pastrycooks stand for most of the day. T
hey may work split shifts at night or on weekends and public holidays.
Pastrycooks must be prepared to start work early in the morning.
Conditions in the bakery are usually hot and humid.
TASKS
- weigh, mix or knead, mould and shape mixtures before baking
- load and unload mixtures into ovens using tins and trays
- operate and monitor baking equipment
- glaze or decorate cakes and pastries with icing or cream
- order baking supplies from wholesalers
- check and maintain the cleanliness of equipment and utensils to ensure health and safety regulations are met
- work with products such as chocolate to create decorations
- serve customers
Pastrycooks may perform the following tasks:
PERSONAL REQUIREMENTS
- enjoy practical work
- good hand-eye coordination
- artistic and creative
- good health, with no skin allergies or chronic chest complaints
- clean and tidy
- good literacy and numeracy skills
- good organisational skills
Interest Area
EDUCATION & TRAINING
To become a pastrycook you usually have to complete an apprenticeship or traineeship in Patisserie or Retail Baking (Cake and Pastry).
Entry requirements may vary, but employers generally require Year 10.
EMPLOYMENT OPPORTUNITIES
Most pastrycooks work in specialist cake shops, manufacturing firms, independent and franchise bakeries, and in-store supermarket bakeries. A small number of pastrycooks work in international or five- star hotels. Demand for pastrycooks is partly seasonal, with reduced work available in summer, although sales of cakes and pastries are at their highest around Christmas.
Opportunities for promotion exist within the industry. Demand is greatest for highly skilled and experienced pastrycooks. Pastrycooks with sufficient start-up funds sometimes open their own business.
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