Fergbaker - Pastry Chef
Hospitality · Arrowtown, Otago, New Zealand · Full-Time · $25/hr
Position: experienced Pastry Chef, full-time, with a long-standing bakery business in Arrowtown, Otago, New Zealand.
Purpose: this is a career step for pastry professionals who can prove their experience, technique and commitment to quality in commercial bakery work. The bakery wants proven skills brought into a professional workplace that values craftsmanship, consistency and teamwork, not just a vacancy filled.
Daily work: making a wide range of European-style pastries with an experienced team and handling every stage: preparation, lamination, fermentation, baking, finishing and presentation.
Key strengths needed: viennoiserie, laminated dough, and the discipline to protect quality when output is high. Overseas applicants are welcome; keep employer reference letters that confirm your commercial pastry roles ready to share.
Key Responsibilities
- Make every pastry item from scratch to the bakery's established production standards, including croissants, Danish pastries and other viennoiserie produced with professional technique
- Manage laminated dough through mixing, resting, shaping, proofing and baking, getting fermentation, proofing and baking times and temperatures right
- Produce sweet pastries, tarts, pies, choux and filled pastry goods
- Create and produce seasonal and speciality pastry lines
- Check products at each stage so quality, weight, appearance, texture and presentation stay consistent
- Run bakery and pastry equipment safely and effectively, keeping an eye on it during use
- Follow production schedules and monitor temperatures and allergen requirements
- Hold strict standards of food safety, hygiene and cleanliness, with tidy, compliant workstations and production areas
- Collaborate with fellow pastry and bakery staff to reach daily production targets and support good team performance and culture
- Suggest ways to lift product consistency and production efficiency
- Help track stock levels and order ingredients and supplies
Requirements & Eligibility
- Minimum 3 years of professional Pastry Chef experience
- Proven commercial experience in a patisserie, bakery or professional kitchen
- Strong practical knowledge of laminated pastry production and viennoiserie, including demonstrated experience producing croissants and other laminated pastries
- Strong understanding of pastry preparation, lamination, fermentation, proofing and baking
- Able to produce quality pastry from scratch, consistently
- High level of attention to detail and product presentation
- Able to maintain productivity and quality in a high-volume environment
- Good understanding of allergen-control, hygiene and food safety practices
- Reliable, professional attitude and strong work ethic, with good organisational and communication skills
- Able to work effectively in a collaborative, multicultural team
- Formal baking or pastry qualification is advantageous
- Available for full-time employment, with flexibility for early mornings, afternoons, weekends and rotating shifts
- Overseas applicants with verifiable commercial pastry experience are welcome to apply; candidates must be able to demonstrate relevant skills and experience for the position, and employer sponsorship is available for eligible overseas candidates who meet applicable requirements
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