Slow Dough in Kiama on the NSW South Coast is seeking an experienced baker to join our small, passionate team. You’ll help produce sourdough breads and viennoiserie, contribute to a rotating menu, and support our growth with creativity and care.
The role is full time, Wednesday to Sunday with no night shifts. You should have a food-related trade qualification and at least two years’ bakery experience, plus a solid understanding of food safety and workplace standards.
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