- Hands-on head baker/pastry chef role
- Well-loved, busy venue
- Work with passionate owners and head chef
The Venue
This is a renowned and beloved bakery located in South Sydney, known for crafting everything from scratch with love and care. They offer a wide selection of fresh breads, baked to order, along with a tempting array of viennoiseries, including mouth-watering croissants, danishes, hand-made pies, rolls, brioches, and a variety of yeasted and seeded breads.
The Kitchen
Everything is well-organized, 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 conditioning to help keep the doughs at the desired 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, from making and shaping sourdough, brioche, and other breads, to overseeing the entire production team and operations. While managing the baking operation is the primary focus, shaping sourdough and bread remains a key aspect. You’ll also work closely with the pastry team and play a vital role in 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 $100K+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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