We are currently seeking an experienced and passionate Pastry Chef to work in our chocolate and patisserie sections
Candidates should be looking for a challenge, committed to delivering the best product day in day out, looking for a Career with 'long term stability' and aspiring to a Sous Chef or Executive Sous Chef position.
To achieve success in this role candidates will be able to demonstrate;
A minimum of 2 years experience in a commercial pastry kitchen
Proficiency and creativity in all aspects of pastry production
Speed,focus on attention to detail and dedication
Supervisory and coaching skills and experience in leading junior staff
Basic knowledge of and a passion for chocolate making
Good organisational skills, experience in ordering, work preparation, a good understanding of work flow and planning.
The ability to work well under pressure
International experience or training will help you secure this role.
Please apply to firstname.lastname@example.org with a current resume and cover letter outlining your skills, attributes & motivation to work as a Pastry Chef.
Apprentice Pastry Chef
An opportunity has become available at Ganache Chocolate for a full time Pastry Cook Apprentice.
Ideally you will be in your first or second year, have a fantastic work ethic and want to learn the art of chocolate making and fine patisserie.
Opportunity to work with some of Melbourne’s best Chocolatiers and Pastry Chefs.
Candidates would ideally have their own transport due to a 6am start
Apply by sending us your resume, reasons to apply, previous experience and which college you are enrolled in to study.
NB: This position is only open to candidates enrolled as an Apprentice with an official training organisation.