In-Demand Baker Jobs in South Coast Nsw

Pastry Chef de Partie
Bakehouse Espresso Group —Huskisson NSW
- $65,000 - $80,000 a year
- Weekend availability
- Management
- Customer service
- Bakery
- Employee discount
Quick Apply
8d

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Pastry Chef de Partie
Bakehouse Espresso Group —Huskisson NSW
You will take ownership of our laminated dough program and sourdough bake, working to consistent standards that our wholesale partners and retail customers rely…
$65,000 - $80,000 a year
Quick Apply
8d

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Pastry Chef de Partie

Bakehouse Espresso Group
Huskisson NSW

Quick Apply

Job Details

Permanent | Full-time
$65,000 - $80,000 a year
8 days ago

Benefits

Visa sponsorship
Employee discount
Salary packaging

Qualifications

Management
Customer service
Certificate IV
Certificate III
Diploma

Full Job Description

The Role

We are looking for an experienced Pastry Chef de Partie with a deep specialisation in croissant and sourdough production. This is a skilled, hands-on role at the core of our bakery operation — not a generalist position.

You will take ownership of our laminated dough program and sourdough bake, working to consistent standards that our wholesale partners and retail customers rely on every day. You will work closely with the production team and report to the Head Baker.

This is an early morning role with real pride in the finished product — if croissants and sourdough are your craft, this is your kitchen.

Key Responsibilities

Full ownership of croissant production — dough preparation, lamination, shaping, proofing, and baking to a consistently high standard
Management of sourdough program — maintaining starters, building levains, mixing, shaping, scoring, and baking white and wholemeal sourdough loaves
Production for daily retail supply across four outlets and growing wholesale accounts
Maintaining strict consistency in product quality, weight, appearance, and flavour profile
Monitoring dough fermentation and proofing conditions, adjusting for seasonal and environmental changes
Upholding food safety and HACCP standards at all times
Contributing to new seasonal product development within the laminated and naturally leavened categories
Supporting and mentoring junior bakers and apprentices in croissant and sourdough technique

What We're Looking For

Highly regarded:

Demonstrable expertise in croissant and laminated pastry production at a professional level
Demonstrable expertise in naturally leavened sourdough — starter management, bulk fermentation, and baking
Certificate III in Baking (FBP30521), Certificate III in Patisserie, or equivalent trade qualification
Minimum 3 years' experience in a commercial artisan bakery or patisserie environment
Strong understanding of dough science — fermentation, hydration, temperature management
Ability to work early morning shifts, including weekends
High attention to detail and consistent output under production pressure

What We Offer

Competitive wage above award — negotiated based on skill and experience
Permanent full-time position with a well-established, community-loved business
A family-run team culture that respects the craft and the people who do it
Staff discounts across all bakery and café products
A genuine opportunity to shape the product and grow with the business

Pay: $65,000.00 – $80,000.00 per year

Benefits:

Employee discount
Salary packaging
Visa sponsorship

Work Location: In person

Quick Apply

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