High end, Boutique, South Sydney Bakery, looking for a Passionate, hands on Head baker / Pastry chef to take the charge with Baking and shaping The Venue: This a very well known and well loved bakery in South Sydney. Everything is made from scratch and baked with love They have a wide variety of fresh breads baked to order and viennoiserie including mouth-watering croissants, Danishes, hand made pies, rolls, brioches, 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: It's a hands-on role, whether you are busy with the production such as making and shaping sough doughs, brioche or other breads, there is also overseeing the whole production team and operation. Overseeing the entire baking operation is the main aspect of this role but shaping sourdough and bread is a key aspect. Working closely with the pastry team and helping develop new products is important also. The ideal candidate must: Be able to start new products from scratch and scale as needed Strong experience with Sough dough 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 $110KS 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