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 casualWine Terrace, 110 seat hattedPt.
Leo Restaurant (one chef's hat)and 45-seat fine dinerLaura (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 trendsLead and mentor a team of pastry chefs, fostering a culture of creativity and excellenceEnsure consistent quality and presentation of all pastry itemsManage food costs, inventory, and budgeting for the pastry departmentCollaborate with other kitchen departments to create cohesive dining experiencesMaintain strict adherence to food safety and hygiene standardsOversee the production of pastries, desserts, and baked goods for various outlets and eventsStay current with industry trends and incorporate new techniques and flavors into the menuParticipate in menu planning and pricing strategiesTrain and develop pastry team members to maintain high standards of quality and efficiencyCulinary degree or diploma specializing in pastry artsMinimum 5-7 years of experience in high-end pastry kitchens, with at least 2 years in a leadership roleExperience leading a pastry team in a One Michelin or equivalent environmentAdvanced knowledge of pastry techniques, including chocolate workProven ability to develop and standardize recipesStrong leadership and team management skillsExcellent organizational and time management abilitiesCreativity and innovation in dessert creation and presentationProficiency in food cost management and budgetingIn-depth understanding of food safety and hygiene standards, with current food safety certificationKnowledge of dietary restrictions and allergen managementFamiliarity with Australian culinary trends and local ingredientsAbility to work in a fast-paced environment and handle multiple prioritiesExcellent communication skills and ability to work collaboratively with other departmentsPassion for mentoring and developing junior pastry chefsExcellent remuneration and working conditionsVery good lifestyle and work balanceLocated in one of Australia's most pristine natural environments close to Melbourne's CBDOpportunity to learn about the unique culinary ingredients and gastronomy in AustraliaOpportunity to innovate and lead a team in a progressive and forward thinking work place#J-18808-Ljbffr