Bakery & Pastry Specialist (Project Lead)

About the role

Da Guido La Pasta, an Italian restaurant in Carlton, is seeking an experienced full-time Baker to establish and grow a new in-house bakery line and produce our daily range of breads and pastries. You will work across the full baking process — from mixing and fermentation through to shaping, baking, finishing and presentation — in a busy, quality-focused kitchen.

Key responsibilities

• Produce a range of breads from scratch — weighing and combining ingredients, mixing, fermentation, dividing, shaping, proofing and baking (including baguettes, sourdough, focaccia and enriched breads).


• Create, feed and maintain sourdough starters and use them as the fermentation base for bread.


• Prepare laminated doughs and viennoiserie — croissants and filled pastries — including lamination, resting, cutting, shaping, proofing, finishing and baking.


• Prepare shortcrust pastry, tarts, cookies, fillings and creams, and complete finishing and decoration.


• Maintain consistency, quality and production timing across daily service.


• Uphold food safety, hygiene and cleanliness standards in line with Australian food-safety requirements.

Essential requirements

• Demonstrated at least three years' hands-on experience as a baker across bread, laminated dough and pastry.


• Ability to evaluate dough by hydration, consistency, elasticity and fermentation


• Ability to take part in the complete production of a wide range of bakery and pastry products, from mixing ingredients, to evaluating dough, controlling fermentation, laminating, shaping, preparing fillings and creams, baking, decoration and presentation.


• Fermentation and leavened-goods expertise


• Laminated dough technique


• Production planning
  
• Pastry production and finishing
  
• Strong attention to detail, reliability and time management in a daily production environment.


• Availability for early-morning starts and a rostered full-time schedule.


• A relevant trade qualification (e.g. Certificate III in Baking) or equivalent professional experience.

Desirable

• Experience with artisan or traditional bread production.


• Familiarity with traditional Latin American / Colombian baking would be an advantage for our new product line.

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