Pastry Chef

Type : Part Time / Casual
Location: Interlude
Position ID: PC202603

ROLE OVERVIEW

The Pastry Chef leads the pastry and baking program at Interlude, responsible for the development, production, and quality of all baked and dessert offerings. This role combines technical expertise with creative direction, ensuring that each product reflects both precision in craft and the identity of the venue.

As part of Tomism, the Pastry Chef contributes through creativity, discipline, and a deep sensitivity to ingredients, process, and experience.

KEY ATTRIBUTES

  • Strong technical expertise in pastry and baking.
  • Creativity balanced with consistency and discipline.
  • High attention to detail in both production and presentation.
  • Ability to lead, train, and motivate a small team.
  • Strong organisational and time management skills.
  • Ability to work efficiently under pressure while maintaining quality.
  • Passion for ingredients, seasonality, and craft.

Key Duties and Responsibilities

  • Lead the preparation and production of all pastries, baked goods, and desserts, ensuring consistency, quality, and presentation.
  • Develop and refine recipes, seasonal menus, and new products in alignment with the concept and direction of Interlude.
  • Establish and maintain production schedules to ensure efficient workflow and product availability.
  • Oversee and maintain high standards of technique across all stages of baking and pastry production, including mixing, fermentation, lamination, baking, and finishing.
  • Monitor product quality and continuously improve flavour, texture, and presentation.
  • Train, supervise, and support Bakers and Baking Assistants, ensuring skill development and consistency within the team.
  • Manage ingredient usage, portioning, and waste control to maintain cost efficiency.
  • Monitor stock levels and coordinate ordering of ingredients and supplies.
  • Ensure compliance with all food safety, hygiene, and workplace health and safety standards.
  • Maintain a clean, organised, and efficient pastry kitchen.
  • Collaborate with front-of-house and management to ensure presentation, display, and customer experience align with venue standards.
  • Contribute to broader menu direction and creative development of the venue where appropriate.

Qualifications and Requirements

  • Proven experience in a pastry or baking leadership role.
  • Advanced knowledge of pastry techniques, including doughs, lamination, and dessert production.
  • Food Safety Certificate (or equivalent).
  • Valid working rights in Australia.
  • Availability to work early mornings, weekends, and public holidays.