Head Pastry Chef

Bobby'S Bakery; Melbourne; On-site; AUD 75,000 - 85,000; Full time

Job summary

Bobby’s Bakery Pty Ltd is seeking a Head Pastry Chef to lead the daily production of cakes, pastries, breads, and other bakery items at our North Melbourne bakery. The role involves supervising staff, planning workflows, developing recipes, and maintaining quality and presentation across all products.

The ideal candidate has strong baking and pastry knowledge, proven leadership, food safety expertise, and the ability to manage inventory and costs while delivering high-quality desserts and

Qualifications

• Strong knowledge of baking and pastry techniques.
• Experience in managing bakery operations and supervising staff.
• Certification IV in Patisserie preferred.

Responsibilities

• Supervise daily production of bakery items.
• Manage bakery operations, staff coordination and workflow.
• Develop and standardize recipes for consistency.
• Lead, train, and schedule pastry team.
• Monitor inventory and purchasing of supplies.
• Ensure cleanliness, hygiene and food safety standards.
• Create new pastry items and seasonal products.
• Control food costs and improve production efficiency.
• Oversee equipment maintenance and storage areas.

Skills

Baking techniques

Staff supervision

Recipe development

Leadership

Food safety

Inventory management

Creativity in decoration

Pressure handling

Communication skills

Education

Certificate IV in Patisserie

Job description

Head Pastry Chef

BOBBY’S BAKERY PTY LTD

207 Dryburgh Street, North Melbourne, Victoria 3051

Full time: Yes (38hrs per week)

Salary: From AUD $75,000 to AUD $ 85,000

Responsibilities

• Supervise daily production of cakes, pastries, breads, cookies, and other bakery items.
• Manage overall bakery operations, including staff coordination and workflow planning.
• Develop and standardize recipes to maintain consistent taste, quality, and presentation.
• Lead, train, and schedule pastry cooks, bakers, and bakery assistants.
• Monitor inventory levels and handle purchasing of baking ingredients and supplies.
• Ensure cleanliness, hygiene, and food safety standards are maintained throughout the bakery.
• Create new pastry items and seasonal products to increase customer satisfaction and sales.
• Control food costs, minimize wastage, and improve production efficiency and profitability.
• Oversee maintenance and proper usage of bakery equipment, tools, and storage areas.

Skills/Requirements

• Strong knowledge of baking and pastry preparation techniques.
• Experience in managing bakery operations and supervising staff.
• Ability to create and standardize recipes and bakery products.
• Good leadership, team management, and communication skills.
• Knowledge of food safety, hygiene, and sanitation standards.
• Ability to manage inventory, purchasing, and cost control.
• Creativity in cake decoration and dessert presentation.
• Ability to work under pressure and meet production deadlines.
• At least certification IV in Patisserie is preferred.