About Mörk Bakery

Mörk started more than 14 years ago with a passion for specialty drinking chocolate and has grown into a Melbourne brand with venues across the city and our own dedicated bakery and production kitchen.

Our bakery is home to a small and exceptionally dedicated team, making our sourdough cinnamon buns and viennoiserie alongside cakes, marshmallows, sauces and other products across the Mörk range.

We care enormously about what we make — the ingredients, the process, the details and, ultimately, how it tastes.

The opportunity

We’re looking for an experienced Pastry & Bakery Sous Chef to work alongside our Head Baker & Pastry Chef and take the lead through our early-morning production.

This is a hands-on role for someone who loves being in production. Someone who knows their dough, has good instincts when things don’t quite go to plan and enjoys working with a team that genuinely cares about making great things.

You’ll work across:

- Enriched doughs, including our sourdough cinnamon buns

- Viennoiserie bake-off and finishing

- Cakes, marshmallows, sauces and broader pastry production

- Fermentation, proofing and morning bake-off

- Leading and organising a small team through early production

- Quality,



consistency and the details that make a great product

About you

You’ll bring:

- Experience in a commercial pastry, bakery or production kitchen

- Strong practical knowledge of dough, fermentation and proofing

- Good production instincts and a sharp eye for detail

- Confidence working independently and guiding others when needed

- The ability to work with pace and contribute on every level

Experience with sourdough, enriched doughs and viennoiserie is highly regarded. You don’t need to be a specialist laminator — what you don’t know, we can teach.

Above all, you’ll possess a burning desire to keep learning, a genuine passion for the craft and pride in making something exceptional.

What you uniquely get working with us

- Working alongside a highly skilled and dedicated pastry and bakery team

- The opportunity to learn, contribute and continue refining your craft

- Hands-on experience across a wide-ranging and evolving Mörk range

- Further development in viennoiserie, lamination and enriched doughs

- Generous Mörk staff discounts

The regular roster is Sunday to Thursday, with 4:30am starts.

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📌 Pastry & Bakery Sous Chef (Melbourne)
🏢 Mörk Chocolate
📍 Melbourne