About the role

We're a high-volume pizza restaurant looking for a Pizza Chef who sees pizza as art. You will be responsible for the pizza section through busy services and own the dough program from flour selection to fermentation to finished bake. We want someone who understands where their flour comes from, why regional styles differ, and how to make a consistent product at volume without cutting corners.

Key responsibilities
Manage the full dough program: mixing, bulk fermentation, balling, cold retard and proofing schedules.
Adjust hydration, fermentation time and temperature to suit flour, season and ambient conditions.
Maintain and feed any preferments or starters (biga, poolish, lievito madre).
Keep dough records and specs so the product is consistent across shifts.
Run the pizza station during high-volume services, including stretching, topping and oven management.
Manage oven temperature and bake times for consistent results under pressure.
Prep toppings, sauces and mise en place to spec,

📌 Pizza Chef Pialligo (Australia)
🏢 Rock Wall Hospitality
📍 Australia