A couple of Gelato Messina chefs spent years perfecting ice cream before they turned their obsession to pastry. Shadow Baking is what happened next: a French-Australian patisserie that started next door to Messina in Darlinghurst and has since grown to four stores across Sydney and Adelaide.
Our North Adelaide store is our newest and most ambitious yet — a Grand Budapest Hotel-inspired space at 88 O'Connell Street, sitting side by side with Gelato Messina. Alongside our viennoiserie, we run a full dine-in breakfast menu.
We're looking for an experienced pastry chef to join our North Adelaide team on a full time basis.
What you'll be doing
You'll be at the heart of our kitchen, producing the hand-crafted viennoiserie that people plan their week around. That means constant creative evolution, uncompromising quality, sharp presentation and keeping the operation running tight - inventory, ordering, minimising waste, the works.
What we're looking for
- Minimum 2 years' experience in high-end pastry, with a strong background in viennoiserie
- A Certificate III or IV in Patisserie (or equivalent experience that speaks for itself)
- An eye for detail and a high bar for your own work
- Someone who can communicate well, work within a team and stay organised under pressure
- Full Australian work rights
- Available to work weekends (early starts are part of the gig)
What you get
You'll be working in one of the most talked-about new hospitality spaces in Adelaide, alongside some of the best pastry minds in the country. Our team gets access to all Gelato Messina staff benefits, including product discounts.