Pastry Chef- Double Dribble Hospitality Group

Fancy yourself as the next Adriano Zumbo, a Reynold Poernomo? Or maybe a Dominique Ansel. Whoever your Pastry hero is, we would embrace your sugar dreams. An opportunity has arisen for a talented pastry chef with potential leadership skills to step into our Pastry Chef role.

This position for the fast growing Canterbury based Double Dribble Hospitality Group will have oversight for pastry and bakery offering, menu planning, marketability and saleability of all bakery products and cabinet foods for Dose Diner and the wider Double Dribble Group venues (think: high tea, cabinet pastry & bakery and beautiful restaurant dessert offerings).

This is a hands-on full time role based primarily in Dose Diner kitchen in Upper Riccarton/Middleton area - and will suit someone highly self driven, passionate about pastry and bakery.

The role is dual focused;

Hands on Pastry chef - motivated, creative and highly skilled in production of beautiful desserts.
Some operational planning and preparations, process review, performance improvement.
Future management skills - day to day leadership, training and development of the wider bakery team. A bit of financial oversight - budgets and wage and food costs responsibility.
Lots of pastry and bakery performance review, passion to try new things and put pretty things on plates or in our cabinets that our customers will be wowed by with maybe a little bit of market research and staying on top of trends.

Essential skill requirements

*Strong proven background in commercial pastry production - 2-3 years ideally but we are flexible if your talent is clear.
*Wider bakery knowledge and capability to support others in our bakery team
*Professional communication and interpersonal skills
*Great attention to detail, passion for pastry and high levels of creativity
*Organisational and leadership skills
*Willingness to research, listen, learn to and take on board feedback and replenish
*Professional knowledge. Working knowledge of baking with ingredient limitations, timings and workloads. Up to date knowledge of trends, industry methods and opportunities
*Operational understanding of bakery environment, particularly in advance planning and
preparations for day(s) ahead
*Self driven, and task focused to ensure optimal work performance
*Good experience in leadership- day to day management, training and development of junior pastry or bakery staff