Pastry Chef for SBC

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

Job summary

Mygration Pty Ltd is seeking a Pastry Chef in Alexandria, NSW, for a full-time role with immediate start. The position leads the bakery’s daily pastry offerings, champions traditional techniques, and mentors a small kitchen team to maintain quality and consistency. Strong emphasis on cleanliness, HACCP, and staff development.

The role requires 1-2 years in pastry, a passion for artisanal methods, and the ability to manage production and costs in a fast-paced environment.

Qualifications

• 1-2 years pastry chef experience in bakery/cafe environment.
• Experience with traditional baking methods and pastry arts.
• Leadership ability; track record training and mentoring small teams.
• Strong organisational skills with inventory, yield tests, and cost awareness.
• Commitment to cleanliness, food safety, and high product quality.

Responsibilities

• Design and execute daily pastry and viennoiserie menu aligned with artisanal philosophy.
• Train and guide kitchen staff to ensure consistency and excellence in products.
• Oversee all stages from dough to display, maintaining peak quality and flavour.
• Forecast ingredients, manage inventory, and arrange quality food supplies.
• Monitor costs and production schedules in collaboration with management.
• Lead health and safety compliance and enforce hygiene regulations.

Skills

1-2 years pastry experience

Traditional baking methods

Leadership & training

Cost awareness & inventory

Quality assurance

Communication with managers

Cleanliness and 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.