Same craft. Better hours. Somewhere to climb.

About the role

You've given restaurants your nights, your weekends, and a fair chunk of your best years. The long services, the 1am knock-offs, the promotion that's always just out of reach. Imagine putting that same skill into premium product, on daytime hours, for a business that's actually got somewhere for you to go.

With five kitchens across Sydney & Melbourne, the experience you build with us travels, and the path up is real: Sandwich Hand to Pastry Chef to Kitchen Supervisor to Sous to Head Chef, inside a group that's still growing. Start in our Double Bay kitchen, prove yourself, and the doors open from there.

What you'll be doing

Running a clean, high-standard section where consistency is everything. Focused work, done properly, alongside some of the best chefs and bakers in the business, at a level you'll be proud to put your name to.

Who we're after





Someone with kitchen or restaurant experience who's ready to build real, lasting skills on human hours. Could be your second job out of a restaurant, could be your tenth year and you're finally done with nights, we care more about your standards and your energy than your CV. You take pride in the product, you want a clear path forward, and you're the type who makes a section run clean.

Pastry exposure is a bonus, not a must.

Why Baker Bleu

No night shifts, ever. Premium product made with care. Casual and full-time roles available, so you can work the way that suits you. Four Melbourne kitchens and a defined path from your first day to Head Chef. A supportive, qualified team, and experience that actually counts for something wherever you go next.

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📌 Sandwich Hand (Sydney)
🏢 Baker Bleu
📍 Sydney