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 chance 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 diverse 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 (Port Phillip City)
🏢 Mörk Chocolate
📍 Port Phillip City