Beku is looking for a Pastry Chef to take ownership of our dessert offering and play a key role in the day-to-day running of the business.
Beku is looking for a Pastry Chef / Operator to take ownership of our dessert offering and play a key role in the day-to-day running of the business.
This is a hands-on role for someone who enjoys both creating and executing. You’ll be responsible for developing simple, high-impact desserts that complement our Southeast Asian-inspired gelato, while also supporting service, team operations, and overall execution.
We’re not looking for a fine-dining pastry chef — we’re looking for someone practical, efficient, and commercially aware who can build a strong dessert program with minimal complexity.
Part-time to start, with potential to grow into a larger role based on performance.
$34 – $40 per hour (casual) + super, depending on experience and level of ownership
Performance review after initial period
Own and execute Beku’s dessert offering (gelato + toppings + simple plated desserts)
Develop menu items that are fast, consistent, and cost-effective
Manage prep, stock, and kitchen organisation
Work across both kitchen and front of house during service (scooping, drinks, customer interaction)
Train and guide junior staff where required
Maintain quality, cleanliness, and consistency at all times
2+ years experience in a commercial kitchen (pastry, desserts, or ice cream preferred)
Strong fundamentals in sauces, textures, and flavour balance
Ability to work independently and take ownership
Comfortable being hands-on across both kitchen and service
Commercial mindset — understands cost, speed, and simplicity
Good communication and team-oriented attitude
Opportunity to shape and own the dessert direction of the business
Work with a unique Southeast Asian-inspired gelato concept
Small team, fast decisions, no corporate structure
Real pathway to grow into a leadership role
Please include:
Your CV
A short introduction about your experience
Photos or examples of your work (Instagram or portfolio is fine)
Bonus: Tell us one dessert you would create for Beku using gelato as a base.
