The Role

We are looking for a skilled and passionate Patisserie Chef/Baker to join our growing kitchen team.

You’ll take responsibility for our daily baking and pastry production, creating high-quality bread, pastry, tarts (sweet and savoury), cakes and desserts with a strong focus on flavour, consistency and presentation.

The ongoing role is a casual position of 25+ hours per week.

For the first 8 weeks, there is the additional (optional) opportunity for additional hours to cover our Breakfast Chef's annual leave period. Following this period, the role will transition to being predominantly focused on pastry, baking and dessert prep with the opportunity for additional hours as the business continues to grow.

Key Responsibilities

• Daily production of bread, pastry, tarts (sweet and savoury), cakes and desserts

• Prepare pastry and dessert components from scratch

• Maintain high standards of flavour, consistency and presentation

• Support breakfast service as needed.

• Manage section stock, inventory rotation and ordering

• Maintain a clean, organised and food-safe workspace

• Work collaboratively with the kitchen and front-of-house teams

• Contribute ideas and seasonal specials to our menu

Skills & Requirements

• Patisserie/Baking qualification (Cert III or equivalent) preferred

• Proven commercial kitchen, bakery or patisserie experience

• Strong skills in dough work, pastry and desserts (viennoiserie experience is desirable)

• Chocolate and dessert experience highly regarded

• Passionate about your craft with excellent attention to detail

• Comfortable with early morning starts and breakfast service

• Current food safety certification and valid Australian working rights

What We Offer

• 25+ hours per week (more in first 8 weeks if desired)

• Competitive pay based on experience

• A friendly kitchen where creativity, commitment and craft are valued

• Opportunity to contribute your own ideas and develop the menu

• A passionate, supportive team and room to grow with CODA

If you're passionate about baking and pastry and want to help shape the sweet side of CODA, we'd love to hear from you.