Head Pastry Chef

Job Title: Head Pastry Chef

Salary Range: $75,000 – $85,000 per annum + Superannuation

Position Type: Full-time

Reports To: Group Executive Chef / Culinary Director

Position Overview

We are seeking a visionary and highly organized Head Pastry Chef to lead, oversee, and elevate the pastry programs across our hospitality group, including our venue, The Frog Club, and expanding concepts.

In this multi-venue leadership role, you will be responsible for menu innovation, quality control, production efficiency, and staff training across all group locations. This position requires a blend of exceptional hands-on pastry artistry, strategic multi-site management, and strong leadership to ensure a consistent, premium dessert and baking experience group-wide.

Key Responsibilities

• Multi-Venue Pastry Oversight: Manage, standardize, and elevate the pastry, dessert, and baking operations across the entire group, including but not limited to The Frog Club.

• Group Menu Innovation: Design, test, and implement high-quality, seasonal, and concept-specific dessert menus and baked goods tailored to each venue's unique brand identity.

• Centralized Production & Logistics: Optimize production schedules, prep lists, and cross-venue logistics to ensure efficient distribution and maximum freshness.

• Team Leadership & Mentorship: Hire, train, and mentor pastry chefs and apprentices across multiple kitchens, fostering a culture of excellence, consistency, and professional growth.

• Quality Assurance & Auditing: Travel between venues to conduct quality checks, ensuring food safety compliance (HACCP), pristine presentation, and exact recipe adherence group-wide.

• Financial & Cost Control: Manage food costs, wastage, and labor budgets across the pastry departments to meet group financial targets without compromising on quality.

Required Qualifications & Experience

• Relevant Culinary Qualification: Certificate III or IV in Commercial Cookery (Patisserie), Diploma of Hospitality Management (Patisserie), or an equivalent recognized trade qualification.

• Leadership Experience: Minimum of 3+ years of experience in a senior pastry leadership role (Head Pastry Chef or Executive Pastry Chef), ideally with exposure to multi-site management, centralized production, or high-volume premium operations.

• Technical Expertise: Advanced mastery of baking science, classical and modern pastry techniques, chocolate work, and large-scale production efficiency.

• Logistical & Organizational Skills: Proven ability to manage time, staff, and inventory across multiple locations simultaneously.

• Certifications: Valid Food Safety Supervisor certificate.

What We Offer

• Competitive salary of $75,000 to $85,000 (plus super).

• A diverse and high-profile role with creative freedom across multiple unique concepts.

• Opportunities to influence the culinary direction of a growing hospitality group.

• A supportive executive leadership team and modern, well-equipped kitchens.

• Excellent staff benefits and dining discounts across all group venues.