Baker- Brioche & French Pastry

Macs Beach Cafe; Gosford; On-site; AUD 28,000 - 41,000; Full time

Job summary

Mamigato, a small bakery in Ettalong Beach, is expanding to include Friday trading and summer production. The successful candidate will run the Friday bake start to finish after training, and also assist with weekend and café production as the business grows.

The kitchen is small, so you will typically work alone on your shifts, ensuring consistency and high-quality brioche offerings. We are seeking someone with strong brioche and enriched dough skills, experience running a bakery solo, and a

Qualifications

• Strong brioche and enriched dough skills.
• Laminated pastry is a plus.
• You've run a bakery on your own before and you're comfortable working alone.
• You're organised, reliable and self-driven, with a strong eye for consistency.
• You want to grow with us as we add markets, wholesale and another venue.
• Attention to detail is strong with proven record.

Responsibilities

• Run the Friday bake from start to finish once you're trained.
• Mix, shape, prove and bake brioche, pastry and brioche donuts.
• Make our fillings from scratch.
• Help with weekend and café production, especially over summer.
• Keep the kitchen clean and organised, and meet food safety standards.
• Create new exciting product additions.

Skills

Brioche & enriched dough

Laminated pastry

Bake solo

Attention to detail

Organised & reliable

Job description

Mamigato is a hole-in-the-wall micro bakery in Ettalong Beach, trading Friday to Sunday.

During the week we bake for our own café. We do mostly brioche and some pastry, and

our brioche donuts are what people come back for. We make everything from scratch in-

house, including all our fillings. The only things we buy in are jam and Nutella.

The role:

We're adding Friday trading and getting ready for summer, so we need a second baker.

We'll train you in our recipes and methods, and then you'll run the Friday bake on your

own. You'll also help with weekend and café production as we grow.

Our kitchen is tiny: one oven, one mixer, a fridge and a freezer. That means you'll mostly

work your own shifts rather than side by side. If you like to put your head down and run

your own bake, you'll love it here.

What you'll do:

Run the Friday bake from start to finish once you're trained

Mix, shape, prove and bake brioche, pastry and our brioche donuts

Make our fillings from scratch

Help with weekend and café production, especially over summer

Keep the kitchen clean and organised, and meet food safety standards

Create new exciting product additions

What we're looking for:

Strong brioche and enriched dough skills. Laminated pastry is a plus

You've run a bakery on your own before and you're comfortable working alone

You're organised, reliable and self-driven, with a strong eye for consistency

You want to grow with us as we add markets, wholesale and another venue

Attention to detail is strong with proven record

The hours:

Full-time, 38 hours a week

Only two early starts a week (2–3:30am), including Fridays

The rest of your hours are flexible, as long as the work is done and supply targets are met

What's in it for you?

Far fewer early starts than most baking jobs

Your own shifts and real trust

A spot on the ground floor of a growing bakery