Fergbaker - Pastry Chef

Hospitality · Arrowtown, Otago, New Zealand · Full-Time · $25/hr

Fergbaker, an established bakery business in Arrowtown, Otago, wants an experienced Pastry Chef who can prove what they can do in a commercial bakery.

Here is the job in plain terms. You will produce a wide range of European-style pastries with an experienced team, and you will own the full process: preparation, lamination, fermentation, baking, finishing and presentation. Viennoiserie and laminated dough should be your strong point, and you need the discipline to hold quality steady in high-output production.

The employer is not simply filling a vacancy. They want proven pastry skills in a professional New Zealand workplace that values craftsmanship, consistency and teamwork. A reminder for every applicant: a genuine employer will never ask you to pay for a job offer.

Key Responsibilities

Run the full laminated dough cycle (mixing, resting, shaping, proofing and baking) and get fermentation, proofing and baking times and temperatures right
Make croissants, Danish pastries and viennoiserie using professional methods
Produce tarts, choux pastry, pies, sweet pastries and filled products, as well as seasonal and speciality lines you help develop
Make all pastry products from scratch to high quality, in line with the established production standards
Watch every product through each production stage so that weight, texture, appearance, presentation and quality stay consistent
Operate bakery and pastry equipment safely and effectively, monitoring it as you work, and track production schedules, temperatures and allergen requirements
Follow strict food safety, hygiene and cleanliness standards and keep your workstation and production area organised and compliant
Work closely with the other pastry and bakery professionals to meet the daily production targets
Suggest improvements that make products more consistent and production more efficient
Support stock monitoring and the ordering of ingredients and supplies, and contribute positively to team performance and the workplace culture

Requirements & Eligibility

Minimum 3 years of hands-on work as a professional Pastry Chef
Proven commercial background in a bakery, patisserie or professional kitchen
Strong practical command of viennoiserie and laminated pastry production, including demonstrated experience making croissants and other laminated pastries
Strong understanding of preparation, fermentation, proofing, lamination and baking for pastry, plus the ability to produce quality pastry from scratch consistently
High attention to detail, including product presentation
Can keep up quality and productivity in a high-volume environment
Sound knowledge of allergen-control, hygiene and food safety practices
Reliable and professional attitude, strong work ethic, and good communication and organisational skills
Able to work well in a multicultural, collaborative team
Formal pastry or baking qualification: advantageous
Available for full-time employment, with flexibility to work early mornings, afternoons, weekends and rotating shifts
Overseas applicants with verifiable commercial pastry experience are welcome to apply; all candidates must be able to demonstrate relevant skills and experience for the position
Employer sponsorship is on offer for eligible overseas candidates who meet the applicable requirements

Apply: [email protected] · WhatsApp