Pastry Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $25/hr · Visa: Employer sponsored
Make laminated pastry from scratch in a Queenstown bakery team. Croissants, viennoiserie and Danish pastries sit alongside tarts, pies, choux and filled products. The role covers mixing, resting, shaping, proofing and baking, requiring consistent technique and close checks through each production stage.
Employer sponsorship is available for eligible overseas candidates meeting applicable requirements.
Use an English CV to show your lamination and viennoiserie experience and the products you make. build a Queenstown laminated pastry chef CV with practical detail about fermentation, proofing and baking. Include relevant pastry training and explain how you maintain quality and output through high-volume production.
Key Responsibilities
- Produce high-quality pastry from scratch to bakery standards, including croissants, viennoiserie and Danish pastries.
- Manage laminated dough through mixing, resting, shaping, proofing and baking and make tarts, sweet pastries, pies, choux and filled products.
- Create seasonal and speciality items and maintain consistent weight, appearance, texture, presentation and quality.
- Inspect pastry throughout production and check fermentation, proofing and baking times and temperatures.
- Operate equipment safely and effectively and monitor schedules, temperatures and allergen requirements.
- Maintain strict hygiene, food safety and cleanliness and organised, compliant stations.
- Coordinate with bakery and pastry colleagues on daily targets, improve consistency and efficiency and help manage stock, ingredient orders and supplies within a positive team.
Requirements & Eligibility
- Minimum 3 years of professional Pastry Chef experience in a commercial bakery, patisserie or professional kitchen.
- Solid practical viennoiserie and laminated pastry production, including croissants and laminated pastries in a working kitchen.
- Good understanding of preparation, fermentation, proofing, lamination and baking and consistent scratch pastry quality.
- Careful detail and presentation, maintaining quality and output in high volume, with food safety, hygiene and allergen-control understanding.
- Professional, reliable and hard-working, with good communication and organisation and comfortable in a multicultural, collaborative team.
- A formal pastry or baking qualification is advantageous.
- Flexible for early mornings, afternoons, weekends and rotating shifts and available full time; candidates must demonstrate relevant skills and experience.
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