Acil Enterprise Pty Ltd is in the expansion stage and require a qualified Baker and Patisserie Cook with special skill requirements to join their business and help grow in the expansion. The Baker and Patisserie Cook will be based in the company’s busy kebab and bakery shop in Greenfields.
KEY OPERATIONAL RESPONSIBILITIES:
Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.
Checking the quality of raw materials and weighing ingredients.
Kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods.
Preparing pastry fillings.
Monitoring oven temperatures and product appearance to determine baking times.
Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products.
Glazing buns and pastries, and decorating cakes with cream and icing.
Operating machines which roll and mould dough and cut biscuits.
Emptying, cleaning and greasing baking trays, tins and other cooking equipment.
Main tasks require making Dholl Puri, Buryani and Boulettes to compliment Creole cuisine.
SKILL REQUIREMENTS:
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
Making Dholl Puri, Buryani and Boulettes to compliment Creole cuisine.
Candidates to have adequate language skills to perform duties as required by the distinct qualifications.
KEY OPERATIONAL RESPONSIBILITIES:
Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.
Checking the quality of raw materials and weighing ingredients.
Kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods.
Preparing pastry fillings.
Monitoring oven temperatures and product appearance to determine baking times.
Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products.
Glazing buns and pastries, and decorating cakes with cream and icing.
Operating machines which roll and mould dough and cut biscuits.
Emptying, cleaning and greasing baking trays, tins and other cooking equipment.
Main tasks require making Dholl Puri, Buryani and Boulettes to compliment Creole cuisine.
SKILL REQUIREMENTS:
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
Making Dholl Puri, Buryani and Boulettes to compliment Creole cuisine.
Candidates to have adequate language skills to perform duties as required by the distinct qualifications.
