Senior Pastry Chef – Bakery & Viennoiserie

A rare and exciting opportunity has come up for the right person to join our pastry and bakery team in North Melbourne.

Mörk started more than 14 years ago with a passion for specialty drinking chocolate and has grown into a Melbourne brand with venues across the city and our own dedicated bakery and production kitchen.

Our bakery is home to a small and exceptionally dedicated team, making our sourdough cinnamon buns and viennoiserie alongside cakes, marshmallows, sauces and other products across the Mörk range.

We care enormously about what we make — the ingredients, the process, the details and, ultimately, how it tastes.

About Mörk Bakery

Mörk started more than 14 years ago with a passion for specialty drinking chocolate and has grown into a Melbourne brand with venues across the city and our own dedicated bakery and production kitchen.

Our bakery is home to a small and exceptionally dedicated team, making our sourdough cinnamon buns and viennoiserie alongside cakes, marshmallows, sauces and other products across the Mörk range.

We care enormously about what we make — the ingredients, the process, the details and, ultimately, how it tastes.

The opportunity

We're looking for an experienced Senior Pastry Chef to work alongside our Head Baker & Pastry Chef, taking ownership of early-morning production and helping guide our small pastry and bakery team.

This is a hands-on role for someone who loves being in production. Someone who knows their dough,



has positive instincts when things don't quite go to plan and enjoys working with a team that genuinely cares about making great things.

You'll work across:

- Enriched doughs, including our sourdough cinnamon buns

- Viennoiserie bake-off and finishing

- Cakes, marshmallows, sauces and broader pastry production

- Fermentation, proofing and morning bake-off

- Helping lead and organise the team through early-morning production

- Quality, consistency and the details that make a great product

About you

You'll bring:

- Experience in a commercial pastry, bakery or production kitchen

- Strong practical knowledge of dough, fermentation and proofing

- Good production instincts and a sharp eye for detail

- Confidence taking ownership of your work, making decisions and supporting others in the team

- The ability to work with pace and contribute on every level

Experience with sourdough, enriched doughs and viennoiserie is highly regarded. You don't need to be a specialist laminator — what you don't know, we can teach.

Above all, you'll possess a burning desire to keep learning, a genuine passion for the craft and pride in making something exceptional.

What you uniquely get working with us

- Working alongside a highly skilled and dedicated pastry and bakery team

- The opportunity to learn, contribute and continue refining your craft

- Hands-on experience across a varied and evolving Mörk range

- Further development in viennoiserie, lamination and enriched doughs

- Generous Mörk staff discounts

The regular roster is Sunday to Thursday, with 4:30am starts.

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📌 Senior Pastry Chef – Bakery (Melbourne)
🏢 Mörk Chocolate
📍 Melbourne