* Hands-on role for a Head Baker/Pastry Chef with high-end products
* Popular, busy venue
* Collaborate with passionate owners and the Head Chef
The Venue
This well-known and beloved bakery in South Sydney is famous for its made-from-scratch creations, all baked with care. They offer a wide selection of fresh breads baked to order, along with a tempting range of viennoiserie, including croissants, Danishes, handmade pies, rolls, brioches, and both yeasted and seeded breads.
The Kitchen
Everything is well organised so you will have your own space to work, and it has everything a Baker needs with top-of-the-range products and equipment. The sections are isolated by air-condition to help keep the doughs on desire temperature. They have a production kitchen, pastry kitchen, dough rolling room, cool rooms and storage areas.
The Role
This is a hands-on role, where you’ll be actively involved in production—shaping sourdough, brioche, and other breads—while also overseeing the entire production team and operations. While managing the baking operation is the core responsibility, shaping bread remains a key focus. Additionally, you’ll work closely with the pastry team and contribute to developing new products.
The ideal candidate must
* Be able to start new products from scratch and scale as needed
* Strong experience with sourdough and shaping — This is a must!
* Have a strong expertise in science and methods with dough making
* Be hard-working and adaptable
* Highly organized and can maintain high consistency in prep
* Can lead a small team
* Must have HACCP and food handling certificates
The Perks & Hours
* Attractive salary, up to $110K+S
* Working with passionate Owners / Head Chef
* The average hours are around 42-45 hours depending on daily / weekly orders
* 5 x 7-10 hour shifts — vary on how busy the day is
* Around 2-3am starts — early finishes
* Plenty of street parking
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