Baker / Pastry Chef

Slow Dough; Sydney; On-site; AUD 52,000 - 65,000; Full time

Job summary

Slow Dough in Kiama on the South Coast is seeking a passionate Baker to join our small, dedicated team. You will craft sourdough breads, viennoiserie and sweet and savoury treats in a bright, daylight-filled kitchen with a relaxed coastal lifestyle nearby.

This hands-on role requires recent commercial bakery experience and a commitment to quality, presentation, and food safety. You will work a Wednesday-to-Sunday roster with no night shifts, and have opportunities to contribute creatively to a

Qualifications

• Recent hands-on experience in a commercial bakery or production kitchen.
• Experience with sourdough, fermentation and pastry production.
• Certificate III in Baking, Commercial Cookery or a related food trade qualification.

Responsibilities

• Mix, shape, proof and bake sourdough loaves.
• Laminate, cut and shape viennoiserie and other pastry.
• Make fillings and creams for pastries (crèmes, curds, creams, ganaches, roux, béchamel).
• Prepare fruit and vegetables for weekly rotating menu with knife skills.
• Manage ovens for vegetables, bread, croissants and other products.
• Follow production schedules and maintain consistent quality.
• Contribute ideas to weekly rotating menu.
• Assist with stock planning, ordering and kitchen organisation.
• Work closely with the team during busy production periods.

Skills

Hands-on baking

Sourdough production

Teamwork

Education

Certificate III in Baking, Commercial Cookery or a related food trade qualification

Job description

Slow Dough | Kiama, NSW | Full-time | Wednesday to Sunday | No night shifts

Baker

Trade the city pace for a sea change

Imagine starting your working day in a natural-light-filled kitchen, creating beautiful sourdough and pastries—and finishing with the South Coast on your doorstep.

Slow Dough is looking for a passionate and experienced Baker to join our small team in Kiama. If you are ready to swap Sydney’s traffic and fast pace for a more balanced coastal lifestyle, this could be the opportunity you have been waiting for.

You will work with a growing, well-loved food business, making exceptional sourdough breads, viennoiserie and sweet and savoury treats in one of the South Coast’s most beautiful towns.

About Slow Dough

Slow Dough began in Richard and Lucy’s garage during COVID with a simple philosophy: bring people together through good, wholesome food.

Since opening in Kiama, we have become known for our sourdough loaves and rotating menu of sweet and savoury treats. We have been featured in Broadsheet, the Sydney Morning Herald’s Good Food and Delicious, with visitors travelling from across the country to enjoy our products.

As demand continues to grow, we are looking for a talented Baker to help expand our kitchen production and develop exciting new offerings.

Why make the move to Kiama?

• Live and work near the coast, surrounded by natural beauty

• Enjoy Cathedral Rocks, Surf Beach, Kendalls Beach and the Kiama Coastal Walk

• Make the most of surfing, swimming and seasonal whale-watching

• Be part of a warm local community, including events such as the Kiama Farmers Market

• Swap the city commute for a more relaxed South Coast lifestyle

• Work in a growing business where your ideas can make a real difference

You do not need to choose between a rewarding career and a better lifestyle. At Slow Dough, you can have both.

What we offer

• Full-time employment with a Wednesday-to-Sunday roster

• No night shifts

• A natural-light-filled kitchen in beautiful Kiama

• The opportunity to contribute creatively to a growing food business

• Freedom to experiment with flavours and share your ideas

• A positive, fun and collaborative team environment

• The opportunity to grow with Slow Dough as we expand

About the role

This is a hands-on baking role for someone with recent commercial bakery experience who can contribute confidently from day one.

Working in our kitchen, you will:

• Mix, shape, proof and bake sourdough loaves

• Mix, laminate, cut and shape viennoiserie and other pastry

• Make crème pâtissière, curds, creams, ganaches, roux, béchamel and other preparations

• Use strong knife skills to prepare fruit and vegetables for our weekly rotating menu

• Manage ovens for vegetables, bread, croissants and other products

• Follow production schedules and maintain consistent quality

• Contribute ideas to our weekly rotating menu

• Assist with stock planning, ordering and kitchen organisation

• Work closely with the team during busy production periods

The role is currently Wednesday to Sunday, with the potential to move to a rotating Tuesday-to-Sunday roster in the future. There are no night shifts.

About you

You have recent hands-on experience in a commercial bakery or production kitchen and are confident working with sourdough, fermentation and pastry production.

You will:

• Independently manage baking tasks to a consistently high standard

• Take pride in quality, presentation, cleanliness and food safety

• Be reliable, organised and comfortable working in a small team

• Bring a team-focused attitude and genuine interest in wholesome, high-quality food

• Enjoy contributing ideas and helping a growing business evolve

Qualifications and experience

• Certificate III in Baking, Commercial Cookery or a related food trade qualification

• At least two years’ experience in a bakery or producing sourdough breads and pastries

• Strong knowledge of food safety and workplace safety standards

• Working rights in Australia

Ready for a sea change?

If you are an experienced Baker who wants to create exceptional food, join a growing small business and enjoy a more relaxed coastal lifestyle, we would love to hear from you.

Your next chapter could start on the South Coast.