Pastry Chef
Hospitality · Arrowtown, Otago, New Zealand · Full-Time · $25/hr
Do you love working with butter, dough and a hot oven? An established bakery business in Arrowtown, Otago is looking for an experienced Pastry Chef who is ready for the next step in their career.
You will join an experienced bakery team and make a varied range of European-style pastries, looking after the whole process yourself: preparation, lamination, fermentation, baking, finishing and presentation. The bakery wants someone especially strong in viennoiserie and laminated dough, with the discipline to keep quality high when production is busy.
This is about bringing proven skills into a professional New Zealand workplace where craftsmanship, consistency and teamwork really count. If you built your pastry career in a hotel in the Middle East or a bakery back home in the Philippines, that commercial experience matters here too.
Key Responsibilities
- Bake croissants, Danish pastries and other viennoiserie with professional technique, making every product from scratch to the bakery's set production standards
- Take laminated dough through every step: mixing, resting, shaping, proofing and finally baking
- Turn out tarts, pies, choux pastry, sweet pastries and filled pastry lines, plus seasonal and speciality items
- Keep each batch consistent in weight, texture, appearance, presentation and overall quality
- Check products at every stage of production and make sure fermentation, proofing and baking times and temperatures are right
- Use and watch over the bakery and pastry equipment in a safe, effective way
- Keep track of production schedules, temperatures and allergen needs
- Uphold strict standards of food safety, hygiene and cleanliness
- Keep your station and the production area tidy and in line with workplace requirements
- Team up with fellow pastry and bakery staff to hit daily production targets, and help build a positive team culture
- Spot ways to make products more consistent and production more efficient
- Help keep an eye on stock levels and order ingredients and supplies
Requirements & Eligibility
- A minimum of 3 years' experience working as a professional Pastry Chef
- Commercial experience you can prove, gained in a bakery, patisserie or professional kitchen
- Solid hands-on knowledge of viennoiserie and laminated pastry production, with a track record of making croissants and other laminated pastries
- A strong grasp of pastry preparation, fermentation, proofing, lamination and baking
- The ability to produce quality pastry from scratch, consistently, batch after batch
- Close attention to detail and to how products are presented
- Able to keep quality and productivity up in a high-volume setting
- Good knowledge of food safety, hygiene and allergen-control practices
- Reliable and professional, with a strong work ethic
- Comfortable working in a multicultural, collaborative team, with good communication and organisational skills
- A formal pastry or baking qualification is advantageous
- Flexible to work early mornings, afternoons, weekends and rotating shifts on a full-time basis
- Overseas applicants with verifiable commercial pastry experience are welcome, but candidates must be able to demonstrate the skills and experience relevant to the position
- Employer sponsorship is available for eligible overseas candidates who meet the applicable requirements
Apply: Apply by email · WhatsApp
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