Pt. Leo Estate is an ocean front property set on 330 acres of vineyard. The Estate encompasses a world class sculpture park, cellar door and three dining spaces including Relais and Chateaux's luxury fine dining restaurant, Laura.
Pt Leo Estate is located in the heart of the Mornington Peninsula, one hour's drive from Melbourne's CBD and home of many of the country's best agritourism properties.
Our kitchen is led by Culinary Director Josep Espuga who originated from Catalonia, Spain. Josep's CV includes Mugaritz, Nahm, and New York's Degustation. Josep has been recently elected as Relais' World Culinary Council representative for the Asia Pacific delegation.
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.
We are seeking a talented and experienced Head of Pastry to join our culinary team in Merricks, Australia. As the leader of our pastry department, you will be responsible for creating exceptional desserts, pastries, and baked goods while managing a team of skilled pastry chefs.
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, One Michelin Equivilant) , this role has oversight across all dining spaces and events.
Develop and implement innovative pastry menus that reflect seasonal ingredients and culinary trends
Lead and mentor a team of pastry chefs, fostering a culture of creativity and excellence
Ensure consistent quality and presentation of all pastry items
Manage food costs, inventory, and budgeting for the pastry department
Collaborate with other kitchen departments to create cohesive dining experiences
Maintain strict adherence to food safety and hygiene standards
Oversee the production of pastries, desserts, and baked goods for various outlets and events
Stay current with industry trends and incorporate new techniques and flavors into the menu
Participate in menu planning and pricing strategies
Train and develop pastry team members to maintain high standards of quality and efficiency
Culinary degree or diploma specializing in pastry arts
Minimum 5-7 years of experience in high-end pastry kitchens, with at least 2 years in a leadership role
Experience leading a pastry team in a One Michelin or equivalent environment
Advanced knowledge of pastry techniques, including chocolate work
Proven ability to develop and standardize recipes
Strong leadership and team management skills
Excellent organizational and time management abilities
Creativity and innovation in dessert creation and presentation
Proficiency in food cost management and budgeting
In-depth understanding of food safety and hygiene standards, with current food safety certification
Knowledge of dietary restrictions and allergen management
Familiarity with Australian culinary trends and local ingredients
Ability to work in a fast-paced environment and handle multiple priorities
Excellent communication skills and ability to work collaboratively with other departments
Passion for mentoring and developing junior pastry chefs
Excellent remuneration and working conditions
Very good lifestyle and work balance
Located in one of Australia's most pristine natural environments close to Melbourne's CBD
Opportunity to learn about the unique culinary ingredients and gastronomy in Australia
Opportunity to innovate and lead a team in a progressive and forward thinking work place
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