Blackbird Bakery is a craft
bakery rooted in South London. We take our baking seriously — laminated doughs,
hand-decorated cakes, sourdough shaped with care. Every product that leaves our
Central Production Unit is a reflection of the skill and passion of the people
who made it. We're growing, and we want people who share that obsession with
quality to grow with us.
The Details
Location: Central Production Unit, South London SE27 0JN
Hours: 40–45 hrs/week | 5 days across
Monday–Sunday
Shift: 07:00–16:00
Pay: £16–17 per hour, depending on experience
Benefits
•
Generous staff discount across all Blackbird Bakery
products
•
Team meals — because great food should be shared
•
A creative, craft-led environment with real scope to
develop your skills
The Role
We're looking for an experienced
Pastry Chef to join our team at the Central Production Unit, working closely
alongside our Head Pastry Chef. You'll be producing our full daily range —
viennoiserie, cakes, sweet and savoury pastries — to an exceptional standard,
with consistency and creativity in equal measure.
Key Responsibilities
•
Prepare sweet and savoury baked goods and viennoiserie
to our daily production schedule
•
Decorate cakes with precision — icing, glazes,
toppings, and handwritten elements for a beautiful finish
•
Assemble a concise range of fresh sandwiches
•
Assist with sourdough shaping when required
•
Maintain hygiene standards and complete all relevant
compliance documentation
•
Manage ingredient stocks and place orders when needed
•
Collaborate with the Head Pastry Chef on daily
production planning
What We're Looking For
•
Proven experience in a professional kitchen producing
high-quality pastry
•
Strong technical knowledge of pastry creams, custards,
jams, glazes, and finishing techniques
•
Hands-on experience with viennoiserie — laminating,
shaping, and baking to a consistent standard
•
A solid understanding of seasonal flavours and the
confidence to work with trending combinations
•
The ability to work cleanly, efficiently, and in an
organised manner under pressure
•
High attention to detail and a genuine commitment to
consistency
•
Formal pastry training or culinary education is a
significant advantage
•
Savoury prep and cooking skills are a desirable bonus
If you're a pastry chef who
wants to work somewhere that takes the craft as seriously as you do, we want to
hear from you.