Bakery & Pastry Specialist (Project Lead)

Da Guido Pty Ltd T/A Da Guido La Pasta; Melbourne; On-site; AUD 65,000 - 85,000; Full time

Job summary

Da Guido La Pasta in Carlton is seeking an experienced full-time Baker to establish and grow a new in-house bakery line and produce our daily range of breads and pastries. You will work across the full baking process—from mixing and fermentation through shaping, baking, finishing and presentation—in a busy, quality-focused kitchen.

Essential requirements include 3+ years of hands-on baking across bread and pastry, experience with sourdough and laminated dough, and a trade qualification or

Qualifications

• Three years' hands-on baking experience across bread, laminated dough and pastry.
• Ability to evaluate dough by hydration, consistency, elasticity and fermentation.
• Experience across full production of bakery goods from mixing to decorating and presentation.
• Fermentation and leavened-goods expertise.
• Laminated dough technique.
• Production planning and daily scheduling.
• Pastry production and finishing.
• Strong attention to detail, reliability and time management.
• Willingness to start early and work full-time.

Responsibilities

• Produce a range of breads from scratch, including baguettes, sourdough, focaccia and enriched breads.
• Create and maintain sourdough starters and use them as fermentation bases.
• Prepare laminated doughs and viennoiserie such as croissants and filled pastries.
• Prepare shortcrust pastry, tarts, cookies, fillings and creams, finishing and decoration.
• Maintain consistency, quality and timing across daily service.
• Uphold food safety and hygiene standards per Australian requirements.

Skills

Bread baking

Laminated dough

Pastry production

Fermentation

Dough hydration

Production planning

Food safety

Education

Certificate III in Baking

Job description

About the role

Da Guido La Pasta, an Italian restaurant in Carlton, is seeking an experienced full-time Baker to establish and grow a new in-house bakery line and produce our daily range of breads and pastries. You will work across the full baking process — from mixing and fermentation through to shaping, baking, finishing and presentation — in a busy, quality-focused kitchen.

Key responsibilities

• Produce a range of breads from scratch — weighing and combining ingredients, mixing, fermentation, dividing, shaping, proofing and baking (including baguettes, sourdough, focaccia and enriched breads).
• Create, feed and maintain sourdough starters and use them as the fermentation base for bread.
• Prepare laminated doughs and viennoiserie — croissants and filled pastries — including lamination, resting, cutting, shaping, proofing, finishing and baking.
• Prepare shortcrust pastry, tarts, cookies, fillings and creams, and complete finishing and decoration.
• Maintain consistency, quality and production timing across daily service.
• Uphold food safety, hygiene and cleanliness standards in line with Australian food-safety requirements.

Essential requirements

• Demonstrated at least three years' hands-on experience as a baker across bread, laminated dough and pastry.
• Ability to evaluate dough by hydration, consistency, elasticity and fermentation
• Ability to take part in the complete production of a wide range of bakery and pastry products, from mixing ingredients, to evaluating dough, controlling fermentation, laminating, shaping, preparing fillings and creams, baking, decoration and presentation.
• Fermentation and leavened-goods expertise
• Laminated dough technique
• Production planning
• Pastry production and finishing
• Strong attention to detail, reliability and time management in a daily production environment.
• Availability for early-morning starts and a rostered full-time schedule.
• A relevant trade qualification (e.g. Certificate III in Baking) or equivalent professional experience.

Desirable

• Experience with artisan or traditional bread production.
• Familiarity with traditional Latin American / Colombian baking would be an advantage for our new product line.