Pastry Chef, all levels

Geralds Bar; Melbourne; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Pastry lab

Flexible shifts

Brand-new kitchen

Staff development

Job summary

Geralds Bar in Melbourne is seeking a pastry chef to run a dedicated pastry kitchen in our relocated North Carlton space. The role offers a fully equipped pastry lab, with ice creams, laminated dough, chocolate work and seasonal mise en place, and room to step up for juniors or experienced chefs seeking balance.

Work closely with executive chef Matthew Podbury and owners Gerald Diffey and Mario Di ienno to sculpt an ever-changing sweets offering.

Qualifications

• Proven pastry experience in a professional kitchen.
• Ability to design and refine dessert menus.
• Comfort working in a fast-paced, seasonal environment.

Responsibilities

• Lead the pastry kitchen and menu development.
• Collaborate with executive chef and owners on dessert concepts.
• Maintain high standards of quality, consistency and cleanliness.

Skills

Pastry crafting

Menu development

Team collaboration

Education

Professional pastry apprenticeship

Tools

Dough sheeter

Ovens

Chocolate work tools

Job description

For 19 years Geralds Bar has been a legendary institution in the rich fabric of the Melbourne hospitality scene. In November 2025 the bar is relocating to a larger, exciting new space in Lygon St, North Carlton.

We are looking for a pastry chef to join our team and run our seperate pastry kitchen.

Fully eqipped state of the art pastry lab, working on ice creams, laminated dough, chocolate work and seasonal fruit mise en place. pastry lab contains 2 combi ovens, dough sheeter, entire coolroom, and seperate pastry eqipment (no more smelling boxes to see if the savoury chefs have put garlic inside previously)

this roll could work for someone in a junior postition looking for a step up and to take ownership of their work and menu. or someone completely experienced looking for some work life balance and nights off. for the right candidate the roll is completely flexible.

Work closely with executive chef Matthew Podbury, and owners Gerald Diffey and Mario Di ienno to scupt an ever changing sweets offering.

We specialise in highly seasonal cooking and a frequently rotating menu. You will learn and refine classic cookery skills including meat and fish butchery and pastry work, with a focus on consistency and professionalism.

You will be paid well, working with a brand new state of the art kitchen, and cook as part of a supportive and inclusive team.

This job is flexible and could be all day shifts, all night shifts, or a mixture of both to suit how you want to work.

Geralds Bar presents a unique workplace focused on the personal and professional development of our people, and we are proud to commit to our staff and help them reach growth.

Applicants must have full Australian working rights, availability to work nights and weekends, and be passionate about cookery and hospitality.