Experienced Viennoiserie Pastry Chef - Full Time

The Newlands Quarter; Melbourne; Presencial; AUD 60.000 - 80.000; Jornada completa

Descripción de la vacante

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

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

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

Educación

Certificate III in Patisserie, Baking or equivalent

HACCP or Food Safety certification

Herramientas

Dough sheeters

Commercial pastry production equipment

Descripción del empleo

Experienced Viennoiserie Pastry Chef - Full Time

Are you passionate about viennoiserie and creating beautifully crafted pastries? Do you enjoy experimenting with seasonal creations and bringing new ideas to life?

If so, we’d love you to put your pastry expertise to work and be part of something special! Join the team behind our exciting new concept in Coburg North – Superlupo.

Reports To: Head Baker

Location: 111 Newlands Road, Coburg North VIC

Employment Type: Full Time

Days: Wednesday to Sunday

Position Purpose

The Experienced Viennoiserie Pastry Chef is responsible for the production of premium laminated pastry products, ensuring exceptional quality, consistency, and craftsmanship throughout every stage of the viennoiserie production process.

The role encompasses all aspects of viennoiserie production, including dough mixing, dough development, butter lock-in, lamination, fermentation, shaping, proofing, baking, and finishing. Working within the bakery production team, the Experienced Viennoiserie Pastry Chef is responsible for producing products to company's quality standards while maintaining food safety compliance, operational efficiency, and traditional artisan pastry techniques.

This position also contributes to the ongoing development of bakery systems, production processes, new product development, and continuous improvement initiatives to support business growth.

Key Responsibilities

• Produce premium laminated pastry products in accordance with production schedules, recipes, and company specifications.
• Prepare and mix doughs using approved recipes and production procedures.
• Perform butter lock-in, laminating and sheeting processes while maintaining dough integrity.
• Monitor dough development, fermentation and proofing throughout the production process.
• Adjust production techniques to suit seasonal and environmental conditions while maintaining product consistency.
• Hand shape and finish viennoiserie products using traditional artisan techniques.
• Bake products to the required standards for quality, consistency, appearance and flavour.
• Monitor product quality throughout each stage of production.
• Assist with recipe implementation, product development and production process improvements.
• Minimise waste through effective production planning and ingredient management.
• Maintain a clean, organised and efficient pastry production environment.

Product Range

Produce premium viennoiserie products including, but not limited to:

• Danish Pastries
• Seasonal laminated pastries
• Specialty filled viennoiserie products

Quality Assurance

• Ensure all products meet the company’s quality specifications.
• Monitor consistency in product weight, appearance, texture and flavour.
• Identify and report quality concerns promptly.
• Participate in product trials, recipe refinement and continuous improvement initiatives.
• Contribute ideas for seasonal products and new product development.

Food Safety & Compliance

• Comply with all Food Safety and HACCP requirements.
• Follow all company policies and Standard Operating Procedures (SOPs).
• Complete production records and batch documentation accurately.
• Ensure correct handling, labelling and storage of ingredients and finished products.
• Maintain a clean, hygienic and audit-ready production environment.
• Report equipment faults, maintenance requirements and food safety concerns.

Operations

• Work collaboratively with the bakery production team to achieve daily production targets.
• Assist with production planning and workflow optimisation.
• Operate pastry production equipment safely and in accordance with company procedures.
• Support stock rotation and ingredient management using FIFO principles.
• Contribute to the ongoing improvement of bakery systems, processes and operational efficiency.
• Assist with equipment maintenance and report any operational issues promptly.
• Assist with training and supporting other production team members where required.

Skills & Experience

• Demonstrated commercial experience producing laminated viennoiserie in a bakery or pastry production environment.
• Strong knowledge of traditional viennoiserie production techniques.
• Experience producing croissants and other pastry products from scratch.
• Thorough understanding of dough mixing, butter lock-in, lamination, fermentation, proofing, shaping and baking processes.
• Experience operating dough sheeters and commercial pastry production equipment.
• Ability to monitor and adjust dough development to maintain consistent product quality.
• Strong understanding of food safety and hygiene requirements.
• Ability to work efficiently in a fast‑paced production environment.
• Excellent attention to detail and commitment to quality.
• Strong communication and teamwork skills.
• Certificate III in Patisserie, Baking or equivalent qualification.
• HACCP or Food Safety certification.
• Experience producing artisan desserts, cakes or specialty pastry products.
• Experience working within artisan bakery or specialty pastry production.
• Artisan pastry craftsmanship
• Laminated dough production
• Quality focused
• Attention to detail
• Teamwork and collaboration
• Reliability and punctuality
• Problem solving
• Adaptability
• Continuous improvement mindset

Working Conditions

• Full time, 5 days.
• As the business grows, operating days and working hours may change to meet operational requirements.
• Flexibility to work weekends, public holidays and varying shift times as required.
• The role requires prolonged standing, repetitive manual handling and lifting.

Performance Expectations

• Consistent production of premium-quality viennoiserie products.
• Achievement of daily production schedules.
• Compliance with Food Safety and HACCP requirements.
• Maintenance of a clean and organised work environment.
• Accuracy of production records.
• Effective teamwork and communication.
• Contribution to product development and continuous improvement initiatives.
• Reliable attendance and punctuality.

Employment Requirements

• Current unrestricted Australian working rights.
• Compliance with all company policies and procedures.
• Adherence to workplace health and safety requirements at all times.