Wholesale Executive Pastry Chef – Viennoiserie Expert, OTE $160K, Artisan+Scale

This is a rare chance to become part of one of Australia’s most acclaimed bakery groups, recognised not only for its artisan expertise but also for its ambitious approach to growth. The company operates a state-of-the-art production kitchen and runs a wholesale program that distributes tens of thousands of units each week. It leads in commercial pastry production while maintaining a strong commitment to quality. With planned expansion across Australia and into international markets, the business is well-positioned for its next phase of growth.

They are currently looking to hire a Wholesale Executive Pastry Chef, a pivotal position suited for an experienced individual who is ready to take charge of a high-volume pastry operation. This role calls for someone who can seamlessly combine the refined, hands-on skills of an artisan chef with the forward-thinking, strategic mindset of a production leader focused on efficiency, consistency, and growth.

The Role : Where Art Meets Scale

Reporting directly to the Head of Bakery Operations, you will be responsible for managing the central production function of the pastry program. This wholesale-oriented role demands a high level of expertise in handling large-scale, semi-automated production systems. Your primary objective is to consistently deliver top-tier quality at volume, all while leading, mentoring, and developing a skilled pastry team that operates around the clock, seven days a week.

Your Key Responsibilities :   Production Leadership

• Lead daily production for wholesale customers across multiple SKUs
• Convert creative pastry ideas into viable, repeatable commercial products
• Maintain artisan integrity while leveraging semi-automated workflows

Technical Operations

• Oversee use of Fritsch CTR, Rondo polyline, Simple Simon pie line, and Rondo sheeters
• Ensure smooth integration of systems like SAP B1 and WMS
• Optimise 50 / 50 manual vs machine production without compromising consistency

Team Management

• Manage a high-performing pastry crew in a 24 / 7 production cycle
• Team of 65+ with 25 on shift
• Control rosters, labour budgets, and team performance metrics
• Build a resilient culture that thrives on craft, precision, and volume

Facility & Growth Focus

• Operate from a modern facility with the capability to expand
• Manage wholesale demand that includes ~50,000+ units of croissant as an example per week

Who You Are

• You’ve run large pastry teams (25+ staff) in fast-paced, high-output environments
• You balance technical know-how in particularly laminated doughs, viennoiserie, and patisserie with operational discipline
• You thrive in facilities with semi-automated systems—but demand excellence at every stage
• You’re known for mentoring rising pastry stars and fostering team culture
• You understand KPIs, labour controls, wastage reduction, and safety standards

Bonus if you have :

• Experience in premium international bakeries or luxury hotels
• Familiarity with frozen or fresh-bake wholesale production
• A mindset for continuous improvement across logistics and production flow

Why this role is unique : You will be stepping into a high-performing wholesale pastry operation that continues to uphold the standards and craftsmanship of a boutique patisserie. Rather than compromising on quality, your role will be to safeguard and elevate it as the business scales. This opportunity goes beyond managing day-to-day production; it is about influencing and shaping the next chapter in Australia’s premium baking landscape.

Compensation & Package

• Base Salary : to $145K + super
• Bonus Potential : Up to 10% based on KPIs (quality metrics, labour, wastage)
• Total Potential Earnings : to $160K
• Relocation support for interstate or overseas candidates
• Long-term growth trajectory within a nationally admired business

Visa sponsorship is offered to outstanding international candidates who demonstrate exceptional skills and experience relevant to the role.

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