A couple of Gelato Messina chefs spent years perfecting ice cream before they turned their obsession to pastry. Shadow Baking is what happened next: a French-Australian patisserie that started next door to Messina in Darlinghurst and has since grown to six stores across Sydney, Adelaide, Hobart and Brisbane.

Join the team at our newest and most ambitious store in Ascot, where the baking happens in front of the whole room.

We're looking for an experienced pastry chef to join our Ascot team on a full-time basis

What you'll be doing

You'll be at the heart of our kitchen, producing the hand-crafted viennoiserie that people plan their week around. That means constant creative evolution, uncompromising quality, sharp presentation and keeping the operation running tight - inventory, ordering, minimising waste, the works.

What we're looking for
Minimum 2 years' experience in high-end pastry, with a robust background in viennoiserie




A Certificate III or IV in Patisserie (or equivalent experience that speaks for itself)
An eye for detail and a high bar for your own work
Someone who can communicate well, work within a team and stay organised under pressure
Full Australian work rights
Available to work weekends (early starts are part of the gig)

What you get

You'll be working in one of the most talked-about current hospitality spaces in Brisbane, alongside some of the best pastry minds in the country. Our team gets access to all Gelato Messina staff benefits, including product discounts.

Perks
Employee discount
Free food

Application Question(s):
What is your salary expectation for this role?
How much notice do you need to give your current employer?

Experience:
pastry: 2 years (Preferred)

Work Authorisation:
Australia (Required)

Work Location: In person

📌 Pastry Chef Shadow Baking Ascot (Australia)
🏢 Shadow Baking
📍 Australia