Big Loaf Bakery is an artisan bakery producing at scale—combining old-school methods with the realities of high-volume production.
We source ingredients from across Western Australia and are driven by a simple mission: to shape a world where people eat better.
We value quality over convenience, second-hand over new, and things built to last rather than built to a price. Our products are handmade, our mixers are older than we are, and we're constantly chasing the perfect loaf, pastry, pie and cake—even though we know we'll never quite get there.
We're looking for a Senior Pastry Chef / Pastry Supervisor to lead our pastry department.
This is not a role for someone who simply wants to turn up, produce pastry, and go home. We're looking for someone who wants to build a team, improve systems, develop products, and help shape the future of our business.
You will spend most of your time working alongside the team producing pastry products, pies, cakes, desserts and seasonal items. At the same time, you will be responsible for coaching people, maintaining standards, improving systems, and creating a department that consistently delivers great food.
What You'll Be Responsible For
Production
* Leading the day-to-day pastry operation.
* Producing high-quality pastry products, cakes, desserts and savoury items.
* Managing production flow and daily priorities.
* Maintaining consistency across quality, presentation and execution.
Leadership
* Coaching and developing pastry team members.
* Training new staff and building capability within the department.
* Providing regular feedback and holding team members accountable to standards.
* Building a positive, high-performing team culture.
* Recipe development and refinement.
* Improving systems, workflows and department organisation.
* Updating SOPs, training materials and specification sheets.
* Driving improvements in quality, consistency and efficiency.
Planning & Administration
* Rostering and labour planning.
* Production planning and forecasting.
* Recruitment, onboarding and team development.
* Working with Operations and HR on performance, recognition and development initiatives.
What Success Looks Like
Twelve months from now:
* The pastry team is stable, engaged and performing well.
* Standards are clear, documented and consistently achieved.
* Training systems are actively used.
* Products continue to improve.
* The department runs smoothly whether you're on shift or not.
You'll Be a Good Fit If You:
* Have strong pastry production experience.
* Have experience leading or supervising a team.
* Enjoy coaching and developing people.
* Are organised and systems-focused.
* Take pride in high standards.
* Like improving things rather than accepting the status quo.
* Are comfortable having difficult conversations when required.
* You'll probably enjoy this role if you get as much satisfaction from building a great team as you do from producing great food.
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