Full Time Head Chef Pastry Jobs, in Little Farms - Maukerja

Little Farms brings together a passion for all-natural, healthy and delicious food with exceptional products, warm hospitality and memorable customer experiences.

Through our grocery stores, restaurants and Starter Lab bakery, we are committed to delivering fresh, high-quality food made with care, craftsmanship and integrity.

We are looking for an exceptional Head Chef Pastry to lead our pastry team and help shape the next stage of Starter Lab’s growth.

The Opportunity

This is an opportunity for a talented pastry professional to combine creativity and technical expertise with hands-on leadership and strong commercial discipline.

Reporting to the Executive Baker & Pastry Chef, you will lead daily pastry production, develop your team and ensure that every product consistently meets our standards for taste, texture, freshness and presentation.

You will work closely with our bakery, restaurant, retail and commercial teams to deliver an outstanding pastry offering, develop new products and build an efficient, commercially successful operation.

We are looking for someone who takes pride in excellent pastry, enjoys developing people and understands what it takes to deliver quality consistently at scale.

Key Responsibilities

1. Lead Pastry Production

• Lead daily pastry operations, ensuring products consistently meet approved recipes, specifications and presentation standards.
• Plan production according to demand forecasts, sales patterns, orders, seasonal activity and business requirements.
• Organise preparation, baking, cooling, finishing and packing to ensure products are ready for distribution on time.
• Coordinate with the Head Baker and receiving teams to manage production priorities and fulfilment.
• Develop and maintain clear recipes, production guides and standard operating procedures.

2. Champion Product Quality and Innovation

• Maintain excellent standards of taste, texture, freshness, portion size and finishing across every batch.
• Work with the Executive Baker & Pastry Chef to develop new products and seasonal collections.
• Evaluate product trials for quality, cost, shelf life, production practicality and customer appeal.
• Ensure products reflect Little Farms’ culinary vision and ingredient standards.
• Use customer feedback and operational observations to improve products and resolve recurring quality issues.

3. Build and Develop the Team

• Lead, coach and mentor the pastry team through clear direction, practical training and consistent feedback.
• Strengthen technical skills in pastry production, dough handling, baking, fillings, creams, chocolate work, decorating and finishing.
• Plan staffing, delegate responsibilities and organise daily workflows to support productivity and quality.
• Encourage cross-training and develop team members for greater responsibility.
• Build a positive, disciplined and accountable team that takes pride in its craftsmanship.

4. Drive Commercial Performance

• Manage food costs, labour productivity and production yields against agreed targets.
• Maintain accurate recipe costings, portion controls and production records.
• Monitor and reduce overproduction, spoilage, wastage and stock variances.
• Work with Commercial/Buying to maintain ingredient quality, availability and cost efficiency.
• Balance product availability and freshness with demand, production capacity and profitability.

5. Maintain Food Safety and Workplace Standards

• Uphold HACCP practices, applicable SFA requirements and Little Farms’ food safety procedures.
• Ensure correct storage, labelling, dating, stock rotation, shelf-life management and temperature control.
• Maintain effective allergen and cross-contamination controls throughout production and distribution.
• Ensure cleaning schedules, temperature logs and production records are completed accurately.
• Promote safe equipment use, maintain an organised workplace and address hazards or maintenance issues promptly.

6. Collaborate Across the Business

• Work closely with Restaurant, Retail, E-Commerce, Commercial/Buying, Marketing and other support teams.
• Coordinate product launches, seasonal requirements and changes in demand.
• Communicate production priorities, product updates and operational challenges clearly.
• Investigate product complaints and implement effective corrective action.
• Identify practical improvements to recipes, workflows, equipment use and production capacity.

Who we're looking for:

Essential

• Substantial professional pastry experience, including proven experience leading a pastry team as a Head Pastry Chef, Pastry Sous Chef or equivalent.
• Strong technical expertise across pastry production, baking, finishing and presentation.
• Experience planning production to meet multiple orders, deadlines and business requirements.
• A consistent record of maintaining product quality and recipe standards.
• Commercial understanding of food costing, labour productivity, yields, inventory and wastage.
• Strong knowledge of food safety, hygiene, allergen management and shelf-life controls.
• The ability to train, motivate and hold a team accountable.
• Strong organisation, communication and problem-solving skills.
• A hands-on approach and the ability to work calmly under pressure.

Highly Desirable

• Experience in a central production kitchen, artisan bakery or pastry operation supplying multiple outlets.
• Experience developing products for retail, restaurants, e-commerce, wholesale or catering.
• Expertise in laminated pastry, fermentation, chocolate work or other specialist pastry techniques.
• Experience scaling recipes and production while maintaining quality and consistency.
• A relevant qualification in pastry, baking or culinary arts.

The Person Who Will Succeed

We are looking for someone who is:

• Passionate about craftsmanship: Takes pride in flavour, texture, detail and consistency.
• A hands-on leader: Works alongside the team, sets clear expectations and leads by example.
• Commercially minded: Understands how quality, productivity, cost and waste affect business performance.
• Creative and practical: Develops exciting products that can be produced consistently and efficiently.
• Organised and accountable: Plans ahead, follows through and takes ownership of results.
• Collaborative: Builds strong working relationships across production, operations and support teams.
• Grounded in integrity: Does the right thing and maintains standards, including under pressure.

What we offer

• The opportunity to lead pastry operations within Starter Lab and contribute to Little Farms’ growing food business.
• Creative involvement in product development and seasonal launches.
• Close collaboration with the Executive Baker & Pastry Chef and colleagues across the business.
• The opportunity to build team capability, strengthen production standards and make a visible impact.
• A collaborative environment that values initiative, craftsmanship and accountability.

Join Us

If you are a skilled pastry professional who loves creating exceptional products, developing people and leading a successful operation, we would love to hear from you.

Help us bring outstanding pastry to more customers through Starter Lab and Little Farms.