Artisan Viennoiserie Pastry Chef — Laminated and Seasonal

The Newlands Quarter; Melbourne; On-site; AUD 60,000 - 80,000; Full time

Job summary

The Newlands Quarter in Coburg North is seeking an Experienced Viennoiserie Pastry Chef for a full‑time role. You will produce premium laminated pastries, from dough mixing to baking, ensuring exceptional quality and craftsmanship.

Working within the bakery production team, you will master butter lock‑in, lamination, fermentation and shaping while upholding food safety standards and HACCP compliance. You will contribute to product development, seasonal offerings and continuous improvement

Qualifications

• Extensive experience producing laminated viennoiserie in a bakery setting.
• Proficient in dough mixing, lamination, fermentation, shaping and baking.
• Experience with croissants and artisan pastries from scratch.
• Commitment to food safety, HACCP, and quality standards.

Responsibilities

• Produce premium laminated pastry products according to recipes and schedules.
• Maintain dough integrity during butter lock-in and lamination.
• Monitor fermentation, proofing, baking, and final quality.
• Support continuous improvement and production planning.
• Work with bakery team to meet daily targets.
• Maintain clean, hygienic production area.

Skills

Laminated pastry production

Croissants from scratch

Traditional viennoiserie techniques

Dough mixing and lamination

Food safety and HACCP compliance

Teamwork and communication

Attention to detail

Fast-paced production

Problem solving

Adaptability

Education

Certificate III in Patisserie, Baking or equivalent

HACCP or Food Safety certification

Tools

Dough sheeters

Commercial pastry production equipment

Job description

The Newlands Quarter in Coburg North is seeking an Experienced Viennoiserie Pastry Chef for a full‑time role. You will produce premium laminated pastries, from dough mixing to baking, ensuring exceptional quality and craftsmanship.

Working within the bakery production team, you will master butter lock‑in, lamination, fermentation and shaping while upholding food safety standards and HACCP compliance. You will contribute to product development, seasonal offerings and continuous improvement