Pastry & Bakery Chef — Lead Menu Innovation & Team Growth

Mygration Pty Ltd; Brisbane; On-site; AUD 135,000 - 165,000; Full time

Benefits offered by this job

Employee benefits

Product discounts

Job summary

Mygration Pty Ltd is seeking an Executive Bakery & Pastry Chef to lead the pastry and bakery program at a Brisbane site. The role requires strong culinary leadership, menu development, team mentoring, and a commitment to quality, safety, and guest experience.

You will oversee all pastry operations on-site, manage staffing and training, and drive continuous improvement while maintaining a culture of culinary excellence and financial discipline.

Qualifications

• Proven pastry & baking leadership with a track record of culinary excellence and menu innovation.
• Strong hands-on leadership with ability to mentor a diverse pastry & bakery team.
• Experience in menu planning, costing, and cross-functional collaboration with culinary, procurement, and operations.
• Solid knowledge of HACCP, GMP, and relevant food safety standards.
• Commitment to quality, presentation, and consistency in every pastry item.
• Excellent communication, collaboration, and problem-solving skills.
• Customer-focused approach with a passion for elevating dessert and pastry experiences.

Responsibilities

• Lead pastry and bakery operations on-site, guiding the pastry team to deliver high-quality products.
• Develop menus and drive innovation across the pastry and bakery program.
• Oversee staffing, training, and performance management for the pastry team.
• Ensure strict adherence to food safety, HACCP, GMP, and quality standards.
• Collaborate with culinary, procurement, and operations to optimise costs and processes.

Job description

Mygration Pty Ltd is seeking an Executive Bakery & Pastry Chef to lead the pastry and bakery program at a Brisbane site. The role requires strong culinary leadership, menu development, team mentoring, and a commitment to quality, safety, and guest experience.

You will oversee all pastry operations on-site, manage staffing and training, and drive continuous improvement while maintaining a culture of culinary excellence and financial discipline.