Key Responsibilities

Preparing, mixing and baking dough for cakes, pastries, slices and specialty baked goods

Measuring and combining ingredients according to recipes and production requirements

Operating commercial bakery equipment including mixers, ovens, proofers and sheeters

Monitoring baking processes and adjusting temperatures and timings as required

Decorating and finishing baked products to a consistent standard

Managing daily production schedules and ensuring output targets are met

Maintaining strict food safety, hygiene and cleanliness standards

Overseeing stock rotation and monitoring ingredient levels

Training and guiding junior staff in baking techniques and safe work practices

Ensuring compliance with WHS and food handling regulations

Skills & Experience Required

Minimum 3 years full‑time experience as a Baker or Pastry Cook

Strong experience producing cakes, pastries, slices and sweet baked goods

Ability to work independently and lead a small team

Strong understanding of food safety and WHS requirements

Ability to work early mornings and in a fast‑paced environment

High attention to detail and consistency in product quality