Pastry Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $25/hr · Visa: Employer sponsored
A good croissant shows its layers before anyone takes a bite. An established bakery business in Queenstown, New Zealand, wants an experienced Pastry Chef who can laminate, proof and bake European-style pastries to that standard, day after day.
Your work will cover the whole process: mixing and resting dough, lamination, shaping, fermentation, baking, finishing and display. Viennoiserie and Danish pastries sit at the centre, with tarts, pies, choux and seasonal specials alongside. You will watch timings, temperatures and allergens, work with a skilled bakery team and help keep production efficient. Shifts include early mornings, weekends and rotating hours. Employer sponsorship is available for eligible overseas candidates who meet the applicable requirements.
On your CV, describe your lamination work, the pastry ranges you have produced and how busy the bakeries you came from were. fold your viennoiserie skills into a pastry chef CV on Build AI CV.
Key Responsibilities
- Make high-quality pastries from scratch to set production standards
- Prepare croissants, viennoiserie and Danish pastries with professional technique
- Run laminated dough from mixing and resting to shaping, proofing and baking
- Make tarts, sweet pastries, pies, choux and filled pastries, plus seasonal and speciality lines
- Keep weight, look, texture and presentation consistent across every batch
- Check products at each stage, getting fermentation, proofing and baking times and temperatures right
- Run bakery and pastry equipment safely
- Follow production schedules, temperature checks and allergen rules
- Keep food safety, hygiene and cleanliness standards strict and production areas tidy and compliant
- Work with fellow pastry and bakery staff to hit daily targets
- Find ways to improve consistency and efficiency, and help track stock and order ingredients and supplies
- Add to a positive team and workplace culture
Requirements & Eligibility
- Minimum 3 years working as a professional Pastry Chef
- Proven commercial work in a bakery, patisserie or professional kitchen
- Strong practical knowledge of viennoiserie and laminated pastry, including croissants and other laminated products
- A sound grasp of preparation, fermentation, proofing, lamination and baking
- Able to make quality pastry from scratch every time
- High attention to detail and presentation
- Able to keep quality and output up in a high-volume setting
- Good knowledge of food safety, hygiene and allergen control
- A professional, reliable attitude and a strong work ethic
- Able to work well in a multicultural team, with good communication and organisation
- A formal pastry or baking qualification is advantageous
- Flexible for early mornings, afternoons, weekends and rotating shifts, and available full-time
- Candidates must be able to show the relevant skills and experience for the role
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