Pastry & Bakery Sous Chef

About the role

Mörk, a Melbourne brand founded more than 14 years ago around specialty drinking chocolate, is looking for an experienced Pastry & Bakery Sous Chef for its North Melbourne bakery. The role works alongside the Head Baker & Pastry Chef and takes the lead during early-morning production. It suits someone who loves hands-on production, knows their dough and enjoys working with a team that cares deeply about quality.

Key responsibilities

• Work across enriched doughs, including sourdough cinnamon buns
• Run the viennoiserie bake-off and finishing
• Produce cakes, marshmallows, sauces and broader pastry items
• Manage fermentation, proofing and the morning bake-off
• Lead and organise a small team through early production
• Focus on quality, consistency and the details that make a great product

Required profile

• Commercial pastry, bakery or production kitchen experience
• Strong practical knowledge of dough, fermentation and proofing
• Good production instincts and a sharp eye for detail
• Confident working independently and guiding others when needed
• Able to work with pace and contribute at every level
• Experience with sourdough, enriched doughs and viennoiserie is highly regarded; specialist lamination is not required

What we offer

• Salary of $80,000-$85,000 plus superannuation
• Regular roster Sunday to Thursday with 4:30am starts
• Learning and development in viennoiserie, lamination and enriched doughs
• Generous staff discounts

To apply, send your CV and a brief note about yourself by email to the company.