Could you become a Pastrycook?
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Demand steady
What this job is
A pastrycook prepares and bakes sweet and savoury pastries, desserts, and baked goods in commercial kitchens, bakeries, or hotels. They use specialised techniques to produce items such as croissants, tarts, éclairs, and other pastry products to specification and quality standards. They work under food safety regulations and must manage timing, temperature control, and ingredient ratios to deliver consistent results.
Pay
A$1,417 a week
This is the median for full-time employees who are not managers and are paid at the adult rate, before tax and salary sacrifice. It is a guide to what the work pays, not a wage rate.
Source: ABS Survey of Employee Earnings and Hours, May 2025, customised report.
What this role asks for
- Adaptability and Flexibilitycore
- Administer ingredients in food productioncore
- Attention to Detailcore
- Basic Arithmetic and Numerical Accuracycore
- Continuous Learning and Upskillingcore
- Inventory Trackingcore
- Multitaskingcore
- Policy and Procedure Adherencecore
- Problem Solvingcore
- Quality Assurance and Checkingcore
- Regulatory and Legislative Awarenesscore
- Team Collaborationcore
- Time Management and Prioritisationcore
- Workload Self-Managementcore
- Act reliably
- Care for food aesthetic
- Goal Setting and Planning
- Incident Reporting
- Process Improvement Identification
- Risk Identification
- Stock Counting and Stocktake
- Supplier Communication
- Verbal Communication