Head Pastry Chef

Baker Bleu Sydney; Sydney; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Staff discount (50% in-store)

Employee Assistance Program

External management training

Growth opportunities as we expand

Job summary

Baker Bleu Sydney is opening a brand-new kitchen in Artarmon to supply our Sydney stores and grow our footprint. You’ll lead a team of around six, shape the operation, and work closely with the Executive Pastry Chef and management.

The role offers autonomy over rostering, hands-on production leadership, and opportunities to build systems and standards from the ground up in a high-skill pastry environment.

Qualifications

• Proven senior pastry leadership — Head Pastry Chef, Sous Chef or similar.
• Advanced laminated dough and Viennoiserie skills (essential).
• Track record of building systems, standards and team capability.
• Strong production planning and quality control.
• Genuine attention to detail — consistency is everything to us.

Responsibilities

• Lead daily production and deliver exceptional pastry, every day.
• Plan production, labour and ingredient requirements to keep the kitchen running smoothly.
• Run shifts and set the standard the whole team works to.
• Recruit, train and develop a pastry team people want to be part of.
• Support in-store pastry chefs on finishing, consistency and technique.

Skills

Senior pastry leadership

Laminated dough & Viennoiserie

Production planning

Team development

Job description

About Baker Bleu Baker Bleu is built on a simple idea: make the best bread and pastry in the country. Everything is handcrafted and sourdough-based, made properly and without shortcuts. Our thriving Double Bay store has been a huge success since opening, and we're now building a purpose‑built pastry production kitchen in Artarmon that will supply our Sydney stores as we prepare to grow our footprint.

About the role This is a rare opportunity. You'll open a brand‑new kitchen and shape how it operates — the systems, the standards, the team and the product. You won't be inheriting someone else's setup; you'll be building your own.

You’ll lead a team of around six reporting directly to you, and provide technical support to our in‑store pastry chefs. You’ll work alongside our Executive Pastry Chef and senior management team, with real ownership of how the kitchen runs.

The roster is an early start, early finish. Hours will flex with production demands in the early stages, and once you have your team structure settled you’ll have the autonomy to manage the roster yourself.

What you’ll do

Lead daily production and deliver exceptional pastry, every day

Plan production, labour and ingredient requirements to keep the kitchen running smoothly

Run shifts and set the standard the whole team works to

Recruit, train and develop a pastry team people want to be part of

Support in‑store pastry chefs on finishing, consistency and technique

What you’ll bring

Proven senior pastry leadership — Head Pastry Chef, Sous Chef or similar

Advanced laminated dough and Viennoiserie skills (essential)

A track record of building systems, standards and team capability

Strong production planning and quality control

Genuine attention to detail — consistency is everything to us

Our culture We care deeply about the craft and we look after each other. You’ll have direct support from our Executive Pastry Chef and senior management team, so you’re building something new with experienced people behind you. Ideas are welcomed wherever they come from, and our range changes with the seasons, so you’ll have real input into what we make.

What we offer

Early start, early finish — and autonomy over your own roster

A brand‑new, purpose‑built kitchen fitted out with high‑quality equipment

External management training and ongoing development

50% in‑store staff discount

Employee Assistance Program

Genuine growth opportunities as we expand across Sydney

The chance to build a pastry operation from the ground up and own it