We’re looking for a Pastry Chef to join the team at our new gelateria and bakery at Elizabeth Pier.

You’ll be part of a hands-on pastry team producing a constantly changing range of handcrafted viennoiserie and baked goods, with a solid focus on quality, consistency and presentation.

About the role

As our Pastry Chef, you will be responsible for:

- Preparing and producing high quality pastry and viennoiserie products
- Ensuring consistency in quality, presentation and production
- Maintaining high standards of food safety, cleanliness and organisation
- Monitoring stock levels and ordering ingredients and supplies as required
- Managing ingredients carefully to minimise waste and control costs
- Working closely with the wider team to ensure smooth daily production

About you

We’re looking for someone who:

- 1 year of experience in high-quality pastry production is preferred
- Has strong attention to detail and takes pride in their work
- Is organised, reliable and able to work efficiently in a fast-paced environment




- Has good communication and interpersonal skills
- Certificate III or IV in Patisserie preferable, but not essential

Hours & availability The bakery will operate 7 days a week, so availability across weekdays and weekends is required.

Pastry production shifts will have an early 3–4am start.

We can offer either

- Part Time: approximately 20-25 hours per week
- Full-time: available for candidates who are also happy to work customer service shifts, which generally start at 6am

Training will be provided.

If you’re passionate about pastry, enjoy working with quality products and would like to be part of a new venue from the beginning, we’d love to hear from you.

Job Type: Full-time

Pay: $75,000.00 per year

Experience

- Pastry chef: 1 year (Preferred)

Work Authorisation:
- Australia (Required)

Work Location: In person

📌 Pastry Chef (Hobart)
🏢 Gelato Messina
📍 Hobart