Job Description
The Baker's Duck is a fast-growing, respected bakery producing high-quality pastries, bread, and savoury items for the Toowoomba, Queensland community. We are committed to craftsmanship, creativity, and fostering an environment where chefs can grow and refine their skills.
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We are expanding our savoury pastry program and are seeking a highly skilled Savoury Chef ideally with formal pastry training to join our production team. This is not a standard cook role. We are looking for a candidate with specialised experience in pastry-driven savoury production, advanced culinary knowledge, and a demonstrated ability to contribute to product development in a bakery environment.
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Job Type:
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Full-time
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Schedule:
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The production team work on a 7-day roster and subject to change with appropriate notice. We attempt to keep rostered days off together.
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The Baker's Duck is a fast-growing, respected bakery producing high-quality pastries, bread, and savoury items for the Toowoomba, Queensland community. We are committed to craftsmanship, creativity, and fostering an environment where chefs can grow and refine their skills.
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We are expanding our savoury pastry program and are seeking a highly skilled Savoury Chef ideally with formal pastry training to join our production team. This is not a standard cook role. We are looking for a candidate with specialised experience in pastry-driven savoury production, advanced culinary knowledge, and a demonstrated ability to contribute to product development in a bakery environment.
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Job Type:
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Full-time
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Schedule:
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The production team work on a 7-day roster and subject to change with appropriate notice. We attempt to keep rostered days off together.
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About the Role
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The Savoury Chef will work alongside our Head Pastry Chef to lead and grow our savoury offering, including pies, sausage rolls, laminated savoury pastries, and seasonal specials. This role requires a unique hybrid skill set across both cuisine and pastry disciplines, as well as:
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Experience working within professional pastry departments (hotels, fine dining, patisseries, or French-influenced kitchens).
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Ability to develop, test, and refine current savoury pastry products, including flavour development, dough quality, fillings, and bake consistency.
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Competency in producing large-batch savoury items while maintaining exceptional quality and precision.
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Skills to lead a small team within the pastry production environment, ensuring high standards of organisation, food safety, and workflow
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Strong understanding of mise en place systems, stock rotation, batch production, and maintaining efficiency in a high-volume kitchen.
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Key Responsibilities
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Produce high-quality savoury pastries including pies, sausage rolls, galettes, quiches, larder items, and seasonal fillings.
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Execute production to specification while maintaining consistency in dough handling, lamination integration, seasoning, texture, and bake colour.
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Lead a small team within the savoury section, providing training, guidance, and quality control.
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Collaborate with the Head Pastry Chef on menu development, including testing new recipes, identifying market trends, and contributing to bakery innovation.
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Manage ordering,



production planning, and daily prep lists for the savoury program.
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Uphold high standards of cleanliness, kitchen organisation, and food-safety practices within a pastry‐department setting.
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Required Skills & Qualifications
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To ensure the specialised nature of this role, applicants must demonstrate:
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Formal culinary qualifications, ideally from a recognised institution (e.g., Le Cordon Bleu, French pastry programs, or equivalent).
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Minimum 2–3 years experience working in pastry departments within hotels, fine dining, or high-volume production kitchens.
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Proven ability to produce and develop savoury pastry items, including dough-based products.
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Experience training or leading junior chefs or working as a key section chef.
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Strong understanding of flavour balance, menu planning, and recipe development.
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Ability to work efficiently and calmly in a rapid-paced production environment.
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Highly Desirable
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Experience in both sweet and savoury pastry production.
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Background in French‐influenced kitchens or culinary programs.
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Demonstrated involvement in product innovation, R&D;, or menu creation.
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Experience in multi-section kitchens (larder, pastry, bulk prep, events).
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The Rewards: The successful candidate will join a workplace that acknowledges and rewards a dedication to the craft of baking. Our business is rapidly growing and we offer opportunities for growth long-term. Where applicable, we are also willing to offer relocation assistance and we actively encourage interstate applicants to apply.
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Remuneration will be negotiated with the successful applicants based on their experience and we will be flexible with the start date, if needed.

📌 Savoury Chef (Toowoomba)
🏢 The Baker's Duck
📍 Toowoomba