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 valuable instincts when things don't quite go to plan and enjoys working with a team that genuinely cares about making excellent 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
Solid 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 varied 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