Pastry Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $25/hr · Visa: Employer sponsored
Taking pastry from raw ingredients to a consistent finished product is the focus of this full-time Pastry Chef role in Queenstown, New Zealand. Paying $25 per hour, the position covers croissants, viennoiserie and Danish pastries alongside tarts, pies, choux and filled products.
You will manage the stages of laminated dough production, monitoring fermentation, proofing and baking while coordinating with bakery colleagues on daily output. Seasonal products, allergen controls and careful use of equipment also feature in the work. Employer sponsorship is available for eligible overseas candidates who meet applicable requirements.
An English CV should show the pastry ranges you have produced and your practical responsibility for lamination and baking. Describe your pastry craft through Build AI CV, including any formal pastry or baking qualification you hold.
Key Responsibilities
- Produce pastries from scratch to established standards, including croissants, viennoiserie and Danish pastries made with professional techniques.
- Complete laminated dough production from mixing and resting to shaping, proofing and baking.
- Make tarts, sweet pastries, pies, choux and filled products, and create seasonal and speciality pastry lines.
- Check products throughout production for consistent quality, weight, appearance, texture and presentation, controlling fermentation, proofing and baking times and temperatures.
- Operate pastry and bakery equipment safely and effectively, monitoring schedules, temperatures and allergen requirements.
- Maintain strict hygiene, food safety and cleanliness, keeping production stations organised and compliant.
- Coordinate with bakery and pastry colleagues to meet daily targets and improve product consistency and production efficiency.
- Assist with stock monitoring and orders for ingredients and supplies while contributing positively to the team.
Requirements & Eligibility
- Minimum 3 years working professionally as a Pastry Chef, with a commercial background in a bakery, patisserie or professional kitchen.
- Strong practical grounding in viennoiserie and laminated pastry production, including experience making croissants and other laminated pastries in a working kitchen.
- A sound understanding of pastry preparation, fermentation, proofing, lamination and baking, with the ability to produce quality pastry from scratch consistently.
- Careful attention to detail and presentation, maintaining both output and quality during high-volume production.
- Understanding of food safety, hygiene and allergen-control practices.
- A reliable, hard-working and professional approach, with good communication and organisation and the ability to collaborate within a multicultural team.
- A formal qualification in pastry or baking is advantageous.
- Available for full-time employment and flexible about early mornings, afternoons, weekends and rotating shifts.
- Candidates must be able to demonstrate the skills and experience relevant to this position.
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