Baker

Business Overview

Our industry partner, Hamo Hospitality Pty Ltd trading as The Paddock Bakery is a dynamic and fast-growing Australian hospitality group, operating as the hospitality division of the Hamilton Group. Based in Geelong, Victoria, the company specializes in developing, managing, and operating distinctive food and beverage venues that combine quality dining experiences with strong community engagement.

We are currently seeking a qualified and experienced Baker to join our kitchen team on a full-time basis.

Salary : $75000-$80000AUD

Location : Federal Mills: Tenancy W4 33 Mackey St, North Geelong, VIC 3215

Key Responsibilities

1. Prepare, bake, and present a wide range of pastry products including cakes, tarts, slices, plated desserts, viennoiserie, breads, and dessert garnishes in line with recipes and service standards.
2. Ensure all pastry items meet consistent standards of quality, taste, texture, portioning, and presentation.
3. Follow daily prep lists and service timelines to support smooth delivery for breakfast, functions, and à la carte service (where applicable).
4. Support menu and dessert development by trialling new recipes and contributing ideas using seasonal and locally sourced ingredients where possible.
5. Produce creams, custards, fillings, sauces, and decorative elements (e.g., tempered chocolate work, fruit prep, piping, glazing) with accuracy and attention to detail.
6. Maintain strict compliance with food safety, hygiene, allergen management, and workplace health and safety requirements (including HACCP where applicable).
7. Monitor stock levels for pastry ingredients, assist with ordering, and ensure correct storage, labelling, rotation (FIFO), and temperature control to minimise waste and maintain cost control.
8. Keep pastry sections clean, organised, and service-ready, including equipment care and correct use of ovens, mixers, proofers, and refrigeration.
9. Collaborate with the wider kitchen team to coordinate dessert timings, plating, and efficient kitchen operations during busy periods.

Skills & Experience Required

1. Minimum 2–3 years’ experience in a commercial pastry kitchen, bakery, or high-volume dessert section (or similar).
2. Trade qualification in Patisserie / Baking / Commercial Cookery (or equivalent), or currently completing relevant training with strong practical experience.
3. Proven ability to produce pastry items with precision, including consistent portioning, baking techniques, and finishing/presentation.
4. Strong knowledge of food safety, hygiene standards, allergen handling, and safe work practices (HACCP exposure preferred).
5. Excellent time management and organisational skills, with the ability to prioritise tasks and meet service deadlines in a fast-paced environment.
6. Strong attention to detail and pride in producing high-quality, visually appealing products.
7. Clear communication and teamwork skills, with a reliable and professional attitude.