About The Role
Produce a superior standard of product with a strong focus on recipe accuracy, quality consistency, and customer satisfaction, taking a hands-on approach to Danish pastry production, including lamination of Danish, croissants, and donuts. Coordinate daily production and workflows to meet operational demands and maintain high quality standards.
Lead, train, and develop team members to drive performance, consistency, and strong operational standards. Contribute to product innovation while upholding a premium offering, supporting profitability, growth, and overall business success through effective leadership and adherence to established processes.
About You
- 5+ years’ experience as a Junior Sous Chef specialising in Danish pastry production, with strong technical skills, product knowledge, and understanding of ingredients and flavour combinations
- Proven leadership ability with a collaborative, team-driven approach, able to motivate and develop others to achieve business objectives
- Confident in quality control, OHS, and food safety standards, maintaining consistency in high-pressure environments
- Creative, resilient, and able to perform under pressure while contributing to product innovation and continuous improvement
- Strong communication skills, high energy, and excellent hand-eye coordination, supporting efficient and precise production execution
- Early start (3:30–4:00am) allows for early finishes, giving you afternoons and evenings free for a better work-life balance
- Sunday to Thursday roster, providing consistent scheduling with weekends (Friday & Saturday) largely free
- Competitive salary package of up to $80K + super, reflecting the specialised skill set and technical expertise required
- Opportunity to work within a highly regarded, long-established patisserie business known for quality, consistency, and high-volume production
- Exposure to a premium product range with a strong focus on traditional techniques, including laminated pastries and artisan methods