Assists a Pastry Cook by performing routine tasks in the kitchen such as preparing ingredients, and cleaning and storing equipment.

• Gathering and preparing base ingredients for baking
• Mixing ingredients to make dough and pastries, cake batter, fillings, icings and desserts
• Operating commercial bakery equipment including mixers, rollers, cutters and ovens
• Sheeting and rolling out dough, putting dough into baking dishes or on trays
• Cooking goods and removing cooked items from ovens
• Cooling and decorating with creams and icings where required
• Cleaning cooking utensils and food preparation surfaces, storing food supplies in cupboards, pantries and other storage areas

• Works indoors in bakeries or pastry shops and is likely to work shifts
• Work areas are frequently hot from the ovens, noisy and dusty, from flour and other dry ingredients
• Works under the direction of a baker or pastry cook
• Employees work with sharp knives, cutting blades and rolling equipment and hot metal trays. Protective clothing, especially gloves are usually worn

• Medium to heavy physical demand levels
• Stands constantly and frequently walks about the baking areas to carry out tasks including the collection of ingredients and testing of products
• Sitting is not required
• Stretches out and across on an occasional basis to knead dough and move it from machine to machine and onto or into the baking containers or ovens
• Squatting, crouching or kneeling movements may be required on an occasional basis
• Bends occasionally to pick up equipment and baking supplies
• Twisting of the body or neck is an occasional requirement
• Frequently handles and has contact with water, flour and other ingredients when carrying out baking activities, including washing baking equipment and utensils
• Frequent lifting is required when moving trays of goods, bulk flour and other ingredients
• Kneading and some other baking tasks require frequent repetitive hand, wrist and arm movements
• Driving is not required
• Uses a range of hand and power tools and bakery machinery to knead, mix, roll, wrap and shape dough and other ingredients. Employees also use a range of decorating knives and piping equipment to finish cakes and buns
• Mental skills necessary include practical, icing and cake-decorating

• Nil (ANZSCO Skill Level 5).

• There are opportunities for flexibility of movement but they are limited.