Pastry Chef — Torode Xocolatl
Location: Kew East, Melbourne
Employment basis: Fulltime
Salary: $80,000 plus superannuation
Qualifications Required: A relevant trade qualification and at least 1 year of full time work experience

About Torode Xocolatl
Torode Xocolatl Pty Ltd are dedicated to creating exceptional chocolates and pastry that delight the senses and elevate the chocolate experience. Our company prides itself on using only the finest ingredients and craftsmanship to produce a range of exquisite confections that are loved by chocolate enthusiasts.

With a commitment to quality and innovation, we are constantly pushing the boundaries of chocolate-making to deliver unique and unforgettable creations. Join our team of passionate chocolatiers and be a part of our mission to bring joy and indulgence to chocolate lovers everywhere.

Position purpose
The Pastry Chef will prepare, produce and finish pastry, dessert and chocolate products, maintaining consistent standards of flavour, texture, presentation and food safety.
The position combines hands-on pastry preparation with specialist chocolate work and contributes to product development, production planning and the productive operation of the kitchen.

Key responsibilities




Pastry and dessert preparation — proposed duties to confirm
Prepare and bake cakes, biscuits, tarts and other pastry products included in the business’s approved menu and product range.
Weigh and combine raw ingredients, prepare doughs and batters, and shape products using appropriate pastry techniques.
Prepare fillings, creams, custards, ganaches and other components from raw ingredients.
Monitor mixing, resting, baking and cooling processes to achieve the required texture, structure and finish.
Assemble, glaze, decorate and finish pastries and desserts to agreed presentation standards.
Assess finished products and adjust preparation methods where necessary to maintain quality.

Specialist chocolate production
Temper couverture chocolate and use moulding, dipping, coating and finishing techniques to produce handcrafted chocolate products.
Prepare ganaches, fillings and inclusions using approved recipes and raw ingredients.
Produce chocolate assortments, blocks, seasonal products and customised orders.
Monitor chocolate temperatures, crystallisation, texture and appearance throughout production.
Apply decorative finishes and check products for consistency in weight, flavour and presentation.

📌 Pastry Chef (Melbourne)
🏢 Torode Solutions
📍 Melbourne