Fergbaker - Pastry Chef

An exciting opportunity is available for an experienced Pastry Chef to join a well-established and growing bakery operation in Otago, New Zealand.

This role is suited to a skilled pastry professional who takes pride in producing high-quality European-style pastries using traditional techniques, quality ingredients and strong attention to detail. You will work as part of an experienced bakery team in a busy, high-volume production environment, contributing to the preparation, baking, finishing and presentation of a wide range of pastry products.

The successful candidate will have strong hands-on experience with laminated doughs and viennoiserie, including croissants, Danish pastries and other handcrafted products. This is an opportunity to build a long-term career with an established business that values quality, teamwork and professional development.

• Producing high-quality pastry products from scratch in accordance with established standards
• Preparing laminated croissants, viennoiserie and Danish pastries
• Preparing sweet tarts, pies, choux pastry and filled pastries
• Mixing, fermenting, shaping and baking dough using traditional pastry techniques
• Carrying out lamination processes with accuracy and consistency
• Preparing seasonal and signature pastry products
• Monitoring pastry quality throughout the production process
• Ensuring consistency in product appearance, texture, flavour and presentation
• Monitoring equipment, temperatures, allergens and production schedules
• Working efficiently and maintaining productivity within a high-volume bakery environment
• Following food safety, hygiene and workplace health and safety requirements
• Maintaining a clean, organised and safe production area
• Working collaboratively with bakers, pastry chefs and other team members
• Contributing ideas and supporting continuous improvement across production
• Monitoring stock levels and assisting with ordering ingredients and supplies
• Supporting the team in maintaining consistent production standards

• Minimum 3 years of professional experience as a Pastry Chef
• Commercial bakery, patisserie or professional kitchen experience
• Strong hands-on experience with viennoiserie and laminated doughs
• Proven experience producing croissants and other laminated pastries
• Strong knowledge of pastry preparation, fermentation, lamination and baking techniques
• Demonstrated ability to produce pastry products from scratch
• Strong attention to detail and commitment to product quality
• Ability to work accurately and consistently in a high-volume production environment
• Good understanding of food safety, hygiene and allergen requirements
• Positive attitude with strong teamwork and communication skills
• Ability to work independently and as part of an experienced pastry team
• Formal pastry or baking qualification is preferred but not essential
• Willingness to work a rotating roster, including early morning shifts, afternoons and weekends
• Ability to commit to full-time employment
• Overseas candidates with suitab

Sponsorship available for eligible candidates who meet the required employment and visa criteria.