Pastry Chef/Sous Chef - Pidapipo Laboratorio Fiztroy

Pidapipo; Melbourne; In loco; AUD 60.000 - 85.000; Tempo pieno

Descrizione del lavoro

Pidapipo in Melbourne's innovative gelato scene seeks an experienced Pastry Chef to join a collaborative team. You will help open and run Pidapipo Laboratorio, a state-of-the-art facility in Fitzroy producing gelato, cakes, chocolate and baked items.

Ideal candidates have a Certificate III/IV in Pastry, 2+ years in a fast-paced production kitchen (Senior Chef de Partie or Sous Chef), and strong organisational and scheduling skills. Flexible shifts and growth opportunities are offered.

Competenze

• Certificate III/IV in Pastry and bakery required.
• 2+ years experience in a similar role in a fast-paced production kitchen (Senior Chef de Partie or Sous Chef).
• Excellent organisational and time management skills.
• Ability to effectively plan and communicate daily work schedules; flexible to shifts.

Mansioni

• Daily production of gelato base and related pastry items (cakes, chocolate, baked goods).
• Production of gelato, cakes, chocolate and the accompanying range.
• Provide creative input across all product lines and collaborate with chocolatiers and gelato chefs.
• Opportunity to play a key, creative role in a new state-of-the-art lab and space.

Conoscenze

Organisational skills

Time management

Flexibility

Communication

Formazione

Certificate III/IV in Pastry & Bakery

Descrizione del lavoro

Come and be a part of Melbourne's most innovative and critically-acclaimed gelato business is entering an exciting new phase and we're looking for an experienced Pastry Chef to join Pidapipo's creative, collaborative team.

This role presents an amazing opportunity for a motivated and ambitious chef to assist us in opening and running our latest venture, Pidapipo Laboratorio. This brand new, state-of-the-art, purpose-built laboratory, production and retail space in Fitzroy will create and produce our acclaimed gelato and gelato cakes alongside a new chocolate range and a range of baked items that will accompany our gelato and chocolate.

We're looking for a focussed all-rounder who can put their skills and experience to use in every aspect of the business, including collaborating with the chocolatiers and gelato chefs. There will also be opportunities to work with chefs, artists and other creatives from outside of the Lab.

The role will include:

• Daily production of our gelato base (75% of job tasks)
• Production of our gelato and cakes, chocolate and range of baked items
• Creative input across all product lines
• An opportunity to play a key and creative role within an exciting new space

We offer:

• the opportunity to gain experience from industry leaders
• the opportunity to produce both our acclaimed gelato and our ever-expanding offering.
• award pay rates
• ongoing training and job growth opportunities
• a supportive team environment and a strong collaborative culture
• state-of-the-art facilities and equipment

Ideally you will have:

• a Certificate III or IV in Pastry and bakery, or equivalent experience as a pastry chef/chef/cook
• at least 2 years' experience in a similar role in a fast-paced production kitchen (Senior Chef de Partie or Sous Chef)
• excellent organisational and time management skills
• the ability to effectively plan and communicate daily work schedules
• flexibility to work a variety of shifts