Pastry & Bakery Sous Chef

Mörk Chocolate; City of Melbourne; On-site; AUD 60,000 - 80,000; Full time

Benefits offered by this job

Staff discounts

Job summary

Mörk Chocolate is seeking an experienced Pastry & Bakery Sous Chef to lead our early-morning production alongside the Head Baker & Pastry Chef in Melbourne.

You will manage enriched doughs, viennoiserie, cakes and fermentation with a hands-on approach, leading a small team through the dawn shift. We value pride in craft and teamwork in a passionate bakery environment.

Qualifications

• Experience in a commercial pastry, bakery or production kitchen.
• Strong practical knowledge of dough, fermentation and proofing.
• Good production instincts and a sharp eye for detail.
• Confidence working independently and guiding others when needed.

Responsibilities

• Lead and organise a small team through early production.
• Oversee enriched doughs and viennoiserie bake-off.
• Contribute to cakes, marshmallows, sauces and broader pastry production.
• Maintain quality and consistency across products.

Skills

Pastry production

Dough fermentation

Team leadership

Job description

About Mörk Bakery

Mörk started more than 14 years ago with a passion for specialty drinking chocolate and has grown into a Melbourne brand with venues across the city and our own dedicated bakery and production kitchen.

Our bakery is home to a small and exceptionally dedicated team, making our sourdough cinnamon buns and viennoiserie alongside cakes, marshmallows, sauces and other products across the Mörk range.

We care enormously about what we make — the ingredients, the process, the details and, ultimately, how it tastes.

The opportunity

We’re looking for an experienced Pastry & Bakery Sous Chef to work alongside our Head Baker & Pastry Chef and take the lead through our early-morning production.

This is a hands-on role for someone who loves being in production. Someone who knows their dough, has good instincts when things don’t quite go to plan and enjoys working with a team that genuinely cares about making great things.

You’ll work across:

• Enriched doughs, including our sourdough cinnamon buns

• Viennoiserie bake-off and finishing

• Cakes, marshmallows, sauces and broader pastry production

• Fermentation, proofing and morning bake-off

• Leading and organising a small team through early production

• Quality, consistency and the details that make a great product

About you

You’ll bring:

• Experience in a commercial pastry, bakery or production kitchen

• Strong practical knowledge of dough, fermentation and proofing

• Good production instincts and a sharp eye for detail

• Confidence working independently and guiding others when needed

• The ability to work with pace and contribute on every level

Experience with sourdough, enriched doughs and viennoiserie is highly regarded. You don’t need to be a specialist laminator — what you don’t know, we can teach.

Above all, you’ll possess a burning desire to keep learning, a genuine passion for the craft and pride in making something exceptional.

What you uniquely get working with us

• Working alongside a highly skilled and dedicated pastry and bakery team

• The opportunity to learn, contribute and continue refining your craft

• Hands-on experience across a varied and evolving Mörk range

• Further development in viennoiserie, lamination and enriched doughs

• Generous Mörk staff discounts

The regular roster is Sunday to Thursday, with 4:30am starts.