Head Of Pastry
vor 2 Wochen
Chefs/Cooks (Hospitality & Tourism)
Full time
Add expected salary to your profile for insights.
Outstanding work environment in a globally recognized venue Opportunity to innovate and develop new concepts Mentor a team of professional future leaders Pt.
Leo Estate is a family-run oceanfront property set on 330 acres of vineyard, cattle grazing land, and a world-class sculpture park located in Bunurong Country on the Mornington Peninsula.
We are a respectful and inclusive workplace that celebrates our people, our community, and our hospitality and tourism industry.
Our ambition is to continuously grow professionally and look to offer the best in food, wine, service, and the arts in a sustainable and authentic manner.
Our kitchen is led by Culinary Director Josep Espuga who originated from Catalonia, Spain, with a multi-Michelin star-studded CV featuring Mugaritz, Nahm, and New York's Degustation.
We are looking for a talented and experienced leader who is seeking to continue their journey of culinary excellence and career development in a safe and reliable work environment.
Encompassing our casual Wine Terrace , 110 seat hatted Pt.
Leo Restaurant (one chef's hat) , and 45-seat fine diner Laura (two chef's hat / Relais & Châteaux) , this role has oversight across all dining spaces and events.
Key Responsibilities:
Effectively leading the pastry team to develop multiple pastry and dessert offers across the estate Overseeing food production with a focus on quality and consistency Stock control and ensuring effective cost management Building and maintaining positive relationships with suppliers Ensuring full compliance with food health and safety standards Essential Skills and Experience:
Proven expertise in baking, pastry, chocolate, and dessert creation Strong leadership skills Operational acumen – roster, wage cost, training, and development Adaptable and collaborative approach with excellent communication skills Innovative mindset with a commitment to excellence Understanding of the latest trends in the industry At least 3 years' professional experience in pastry, 2 in a senior capacity Proven experience in leading a team in a high-end, fast-paced kitchen environment Demonstrated expertise in both sweet and savoury pastry and baking techniques Strong knowledge of food safety and hygiene standards, particularly in a luxury kitchen Experience with menu development, food production, and cost management Highly Desirable:
International experience in luxury fine dining establishments Experience working at a Michelin star venue Experience overlooking multiple businesses within the same venue Advanced pastry qualifications or certifications Demonstrated experience in creating innovative dessert concepts focusing on local produce Strong social and emotional skills Experience negotiating commercial relationships and supplier agreements Proficiency in stock control and managing purchasing processes If you meet the above qualifications and are looking for an opportunity to grow your career in a premium environment, we encourage you to apply.
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