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.
We are expanding our savoury pastry program and are seeking ahighly skilled Savoury Chef ideally with formal pastry trainingto join our production team.
This isnot a standard cook role.
We are looking for a candidate withspecialised experience in pastry-driven savoury production, advanced culinary knowledge, and a demonstrated ability to contribute to product development in a bakery environment.
Job Type:
Full time
Schedule:
The production team work on a 7-day roster and subject to change with appropriate notice.
We attempt to keep rostered days off together.
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.
We are expanding our savoury pastry program and are seeking ahighly skilled Savoury Chef ideally with formal pastry trainingto join our production team.
This isnot a standard cook role.
We are looking for a candidate withspecialised experience in pastry-driven savoury production, advanced culinary knowledge, and a demonstrated ability to contribute to product development in a bakery environment.
Job Type:
Full-time
Schedule:
The production team work on a 7-day roster and subject to change with appropriate notice.
We attempt to keep rostered days off together.
About the Role




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:
Experience working withinprofessional pastry departments(hotels, fine dining, patisseries, or French-influenced kitchens).
Ability todevelop, test, and refine new savoury pastry products, including flavour development, dough quality, fillings, and bake consistency.
Competency in producinglarge-batch savoury itemswhile maintaining exceptional quality and precision.
Skills tolead a small team within the pastry production environment, ensuring high standards of organisation, food safety, and workflow
Strong understanding ofmise en place systems, stock rotation, batch production, and maintaining efficiency in a high-volume kitchen.
Key Responsibilities
Produce high-quality savoury pastries including pies, sausage rolls, galettes, quiches, larder items, and seasonal fillings.
Execute production to specification while maintaining consistency in dough handling, lamination integration, seasoning, texture, and bake colour.
Lead a small team within the savoury section, providing training, guidance, and quality control.
Collaborate with the Head Pastry Chef onmenu development, including testing new recipes, identifying market trends, and contributing to bakery innovation.
Manage ordering,



production planning, and daily prep lists for the savoury program.
Uphold high standards of cleanliness, kitchen organisation, and food-safety practices within a pastry‐department setting.
Required Skills & Qualifications
To ensure the specialised nature of this role, applicantsmustdemonstrate:
Formal culinary qualifications, ideally from a recognised institution (e.g., Le Cordon Bleu, French pastry programs, or equivalent).
Minimum2–3 years experienceworking in pastry departments within hotels, fine dining, or high-volume production kitchens.
Proven ability to produce and develop savoury pastry items, including dough-based products.
Experience training or leading junior chefs or working as a key section chef.
Strong understanding of flavour balance, menu planning, and recipe development.
Ability to work efficiently and calmly in a fast-paced production environment.
Highly Desirable
Experience in bothsweet and savoury pastryproduction.
Background in French‐influenced kitchens or culinary programs.
Demonstrated involvement in product innovation, R&D;, or menu creation.
Experience in multi-section kitchens (larder, pastry, bulk prep, events).
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.
Remuneration will be negotiated with the successful applicants based on their experience and we will be flexible with the start date, if needed.
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📌 Savoury Chef (Toowoomba)
🏢 The Baker's Duck
📍 Toowoomba