Apprentice Pastry Chef – Jean-Pascal Patisserie

Step into a world of precision, craft, and exceptional patisserie.

At Jean-Pascal Patisserie, pastry is not just production work - it’s discipline, timing, and artistry. We are seeking an Apprentice Pastry Chef to join our kitchen team and develop their skills in a professional, high-performance bakery environment while working toward a Certificate III in Baking through TasTAFE.

This is an opportunity to learn inside a busy, established patisserie where early mornings, attention to detail, and consistency are part of the rhythm. You’ll be working alongside experienced pastry chefs who take pride in producing high-quality baked goods daily, and you’ll be trained across a wide range of foundational and advanced baking techniques.

What the role involves:

You’ll be part of the production team responsible for preparing, baking, and finishing a variety of pastries and baked goods. The work is hands-on and fast-paced, with exposure to commercial ovens, hot environments, and the physical demands of a working kitchen. You’ll learn how to manage doughs, fillings, finishing techniques, and production timing while maintaining high standards of cleanliness and consistency.

What we’re looking for:

You must be an Australian citizen or permanent resident in line with Australian Apprenticeship requirements. The role requires reliable access to transport, as shifts regularly start from 5:00am. You’ll need to be physically capable of lifting and carrying ingredient sacks, and comfortable spending long periods on your feet on hard kitchen surfaces.

This is a role suited to someone who can sustain energy and focus through early starts and busy production periods. You’ll also need to be comfortable working in a fast-paced environment where timing matters and standards are high.

Commitment to completing a Certificate III in Baking through TasTAFE is essential, as this role is structured as a formal apprenticeship with both on-the-job and study components.

What you’ll get in return:

You’ll gain structured training in a respected patisserie environment, exposure to high-level pastry production, and the opportunity to build a long-term career in baking. This is a place where skill is developed properly over time - not rushed - and where detail and craft matter every day.

If you’re ready to commit to learning the foundations of professional pastry work and want to be part of a disciplined, creative kitchen environment, we’d like to hear from you.