Pastry Chef

We are looking for a qualified Pastry Chef with experience working in a pastry kitchen and with laminated products. 

You will be responsible for:

• Produce high-quality laminated pastries (croissants, danishes, etc.) with precision and consistency.
• Work with naturally leavened doughs and maintain high fermentation standards.
• Manage mixing, sheeting, shaping, proofing, and baking processes.
• Maintain a clean, organized, and efficient pastry section.
• Work collaboratively in a team to meet production schedules.
• Ensure all pastries meet To Be Frank’s quality and aesthetic standards.

What we're looking for:

• 2–3 years of pastry experience in a high-volume or artisanal bakery setting.
• Proven experience in lamination (this is a must!).
• Strong understanding of fermentation and naturally leavened pastries.
• Ability to work early mornings and maintain efficiency under pressure.
• A passion for high-quality ingredients, precision, and continuous learning.
• Team-oriented with a great work ethic and attention to detail.

Requirement:

• a Certificate III or Certificate IV in a relevant field, plus 3 years of full-time post qualification experience;