Pastry Chef

Mygration Pty Ltd; Sydney; On-site; AUD 80,000 - 85,000; Full time

Job summary

Mygration Pty Ltd in Sydney's Alexandria area is seeking a Pastry Chef to lead our bakery’s daily offerings, upholding time-honoured techniques and artisanal quality. You’ll steer menu development, training, and kitchen operations to ensure exceptional pastries leave the bench and display case.

You will manage inventory, forecast ingredients, and collaborate with management to sustain a positive, skilled team environment while maintaining strict health, safety and hygiene standards.

Qualifications

• 1–2 years’ pastry chef experience, preferably in artisanal settings.
• Solid knowledge of traditional baking methods and ingredients.
• Proven leadership abilities with training and mentoring experience.
• Strong organizational and cost-management skills.
• Excellent communication and commitment to cleanliness and safety.

Responsibilities

• Design, develop, and execute the daily pastry and viennoiserie menu.
• Train kitchen staff to maintain consistency and excellence.
• Oversee prep, presentation, and display quality from bench to case.
• Forecast ingredients, manage inventory, and control costs.
• Enforce health, safety, and hygiene regulations.
• Lead staff development and foster a respectful, inclusive team.

Skills

Pastry expertise

Team leadership

Cost management

Communication

Food safety

Job description

Location: Alexandria, NSW, 2015
Full-Time: Immediate start
Job Title: Pastry Chef
Salary range: $79,500 - $85,000
Job Closure date: 30 days

About the Role

This is not just a kitchen position; it is a central role in sustaining a beloved local institution. As the Pastry Chef, you will be the creative and operational engine behind the bakery's daily offerings. You will champion the bakery's philosophy of time-honoured techniques and quality at every stage, from sourcing to final presentation. This role requires a unique blend of artistry, leadership, and operational acumen to ensure every product that leaves the kitchen upholds the bakery’s sterling reputation. You will work closely with the management team to nurture a positive, inclusive, and skilled team environment.

Key Duties & Responsibilities

Product Creation & Kitchen Leadership

• Design, develop, and execute the daily pastry and viennoiserie menu, ensuring alignment with the bakery’s artisanal philosophy and seasonal inspirations.
• Demonstrate and uphold traditional baking techniques, providing hands‑on training and guidance to kitchen staff to ensure consistency and excellence in all products, from laminated croissants to naturally leavened breads.
• Oversee all stages of food preparation, presentation, and preservation, implementing best practices for maintaining peak quality and flavour from the bench to the display case.

Operations & Quality Assurance

• Manage comprehensive kitchen operations including precise ingredient forecasting, inventory control, and strategic ordering of high-quality food supplies.
• Conduct rigorous quality control checks at all critical points, from dough fermentation to final bake, ensuring every item meets the bakery’s exacting standards.
• Analyse food and labour costs in collaboration with management to develop efficient production schedules that support business objectives without compromising craftsmanship.

Team & Compliance Management

• Participate in the selection and hands‑on training of new kitchen staff, fostering a culture of continuous learning, respect, and inclusion.
• Serve as the kitchen’s authority on health and safety, rigorously explaining and enforcing all hygiene and food safety regulations to maintain an impeccable standard.

Skills & Experience Required

• Proven 1-2 years’ experience as a Pastry Chef, preferably within a bakery, artisanal café, or similar fast‑paced environment focused on scratch‑made production.
• A genuine passion for and deep knowledge of traditional baking methods, ingredient functionality, and pastry arts.
• Demonstrated leadership ability with experience in training, mentoring, and motivating a small team within a collaborative setting.
• Strong organisational and financial skills, with the aptitude to manage kitchen inventories, conduct yield tests, and contribute to cost management.
• Excellent communication skills and the ability to discuss production processes, challenges, and ideas effectively with managers and team members.
• An unwavering commitment to cleanliness, food safety, and upholding the highest standards of quality.
• A proactive, creative, and resilient attitude, aligned with a workplace that values diversity and teamwork.

Please note: We are acting as the recruitment agent on behalf of our client, and the employer’s identity will be disclosed upon application.