Pastry Chef For Sb

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

Job summary

Mygration Pty Ltd in Brisbane is seeking a Pastry Chef to lead daily pastry and viennoiserie production in a busy bakery. You will champion traditional techniques, mentor a small kitchen team, and ensure products meet the bakery's high standards.

The role emphasizes hands-on leadership, quality control, and collaboration with management to balance creativity with cost efficiency, inventory planning, and cleanliness.

Qualifications

• Proven 1-2 years’ experience as a Pastry Chef in a bakery or artisanal setting.
• Experience leading and mentoring a small kitchen team.
• Strong knowledge of traditional baking techniques and ingredients.
• Ability to monitor quality, costs, and production planning.

Responsibilities

• Design, develop, and execute the daily pastry and viennoiserie menu.
• Provide hands-on training to kitchen staff to ensure consistency.
• Oversee all stages of food preparation, presentation, and preservation.
• Manage kitchen operations including forecasting, inventory, and ordering of supplies.
• Conduct quality control checks and analyse costs to improve efficiency.
• Train new staff and uphold health and safety standards.

Skills

Pastry chef exp

Leadership

Artisanal baking

Cost management

Team training

Job description

Location: Darra, QLD, 4076 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 organizational 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.