Baker / Pastry Chef – Hume ACT 2620

Business Name: Hume Bakery Pty Ltd (ABN 48 659 880 743)

Location: Hume, Australian Capital Territory 2620

Employment Type: Full-time, Ongoing

Salary Range: $75,000 – $80,000 per annum plus superannuation

We are seeking two skilled Bakers and two experienced Pastry Chefs to join our dynamic team. You'll be hands-on in producing a wide range of breads, pastries, and specialty items in a fast-paced, high-volume environment.

Benefits

· Work with an established team of industry professionals

· Access to quality equipment and ingredients

· Opportunities for career development and training

Task & responsibilities

As a Baker or Pastry Chef, your responsibilities will include but are not limited to:

• Bread Production: Mixing, kneading, shaping, and baking various types of bread including sourdough, artisan loaves, rolls, and baguettes using both traditional and modern methods.
• Pastry and Dessert Preparation: Preparing, assembling, and baking a range of sweet and savoury pastries such as croissants, danishes, tarts, pies, and other baked goods.
• Dough and Batter Management: Accurately measuring and mixing ingredients according to established recipes for a variety of doughs and batters, including laminated doughs and enriched doughs.
• Decorating and Finishing: Crafting visually appealing finishes on pastries and cakes including icing, glazing, garnishing, and chocolate work where required.
• Menu Development Support: Collaborating with the Head Baker and management to test and develop new products or improve existing ones based on seasonal produce and customer preferences.
• Production Scheduling: Assisting in planning daily production volumes and timelines to meet wholesale, retail, and special order demands.
• Inventory Management: Monitoring stock levels of raw materials and supplies; assisting with ordering and receiving ingredients, ensuring proper storage and rotation.
• Quality Control: Ensuring that all baked goods meet Crust Bakery’s high standards for appearance, texture, and flavour, and that consistency is maintained across batches.
• Equipment Handling: Safely operating and maintaining commercial baking equipment such as ovens, mixers, proofers, sheeters, and dough dividers.
• Hygiene and Compliance: Maintaining strict adherence to food safety, workplace health and safety standards, and bakery cleanliness protocols at all times.
• Teamwork and Communication: Collaborating closely with the kitchen and front-of-house staff to ensure smooth daily operations, including accurate fulfilment of orders and minimisation of waste.

Qualification & experience

• Minimum2 years of relevant industry experience in a high-production environment
• Strong knowledge of dough fermentation, baking times, and bakery operations
• Ability to work early morning shifts, weekends, and in a fast-paced environment
• Attention to detail and a passion for artisan baking 
• A relevant qualification in Baking or Patisserie (e.g. Certificate III or higher) is preferred, though not essential for candidates with strong hands-on experience.