French baker looking for job in Australia


Hello to everybody,

 

Well first I must say I am happy I have found this site, I learn some very interesting things about bakery (and it is what I like we always can learn something). The arrogant french was thinking that good bread can only be found in France (ok i am jocking you know;) but like wine it is changing for the best...

 

Anyway, I have already been in Australia for holydays 10 years ago and I really like this country and these inhabitants but at the time I didn t feel enough confident to settle... but now after travelling a while maybe i would like to try it...

But if it is look like ther many places where somebody who loves his job can be happy to work (i mean where quality is the first goal...), is there many jobs around? what is the average pay? etc...

I have the experience (CV and reference letter upon request) and i think no problem to obtain the visa and adapt (I have been there, i speak english, and i have family in Melbourne and Perth).

 

Well thank you to anybody who would like to give me some advices/info

 

Sincerely yours, Alexandre

23 comments


Hi Alexandre

 

Would you be interested to come to Adelaide and give us a hand with our Sourdough range.

 

we have confronted some issues and would be keen if you are strong and knowledgable in sourdoughs to look at what we do and oimprove on our practices and if all goes well stay and take up some work.

 

What do you think?

Where are you now? Still in France?

Cheers.

 

John Carpinelli

Please respond to this email in the first instance.


Hi John

Thanks for your offer, I must say I am very interrested... I have been once in Adelaide for a short time but it seems a very nice city (after an amazing travel in the desert...) and work on an improvment of a sourdough range seems as well a nice professional challenge...

Well first i am still in France and I would like to stay at least 6 more months in order to work in some good bakeries i have in mind for a while. But after that lenght of time I seriously think to come to your country, so we can stay in touch if you want?

Let me know if it is ok with you.

Sincerely,

Alex

I am looking for a really good talent for Australia - a fine artisan baker who really loves his craft down to the core. For this position, you will set the stage for my client's artisan bakery cum roastery. If you or your friends fit this profile please don't hesitate to send me a message and I will provide you additional details. Location is Sydney and you could be involved with the operation concept in terms of design and equipment procurement. RESPONSIBLE - Bakery section, 2 Staff PACKAGE - $70,000,( Australian Dollars) + Sponsorship, Single, Airfare IDEAL START DATE - August 30th BASIC OVERVIEW OF DUTIES Head Baker, organising staff, training staff, supplies and stock control, Systemising, quality control Anybody Interested Please do drop me a line as soon as possible. Regards Jonathan Jonathan Bishop, HSI Hospitality Search International Ltd 8-10 West Bar, Banbury OX16 9RR, UK Tel - 00 44 or 0 - 1295 279696 Fax 279697 web - www.hospitalitysearch.co.uk email - chef@hospitalitysearch.co.uk

Hello Alexandre,

I will write in English, it is more polite. ;-)
If you want to go to Australia, you have mainly two kind of visas : Sponsorship Visa and Skilled Migrant Visa.
The first one is easier to get. It takes around six months of procedure. The future employer has to apply first, proving he has difficulties to recruit the right person in the country. On your side, you make an application, providing your diplomas, etc... (translated) and passing a medical examination. This visa is for 4 years maximum. You are linked with your employer (if you leave your employer, for any reason, you have one month to find a new employer who wants to sponsor you or you leave the country). You don't have any benefit of public cares (national health insurance, etc...) and you cannot use any kind of credit (even a free credit to buy a fridge for example, which can be annoying if you don't have enough savings). The restriction for the employer (you are not the only one to get some constraints) is that he is obliged to be financialy responsible for you. It means he is obliged to pay for your travel (go and return) and to support the fees in case of financial incapacity (for example if you have an accident and you cannot pay for your cares).
The second one takes a bit longer, is more difficult to obtain and is more expansive but is really interesting. To make simple and quick, this visa gives you the status of permanent resident which means that your situation is close to the citizenship.
After, there is also an other one which is in between the two previous. It is reserved to rural areas (so, not available for cities, except Canberra). It is a permanent sponsorship visa. It means that your status is the same that with a permanent visa but you are linked to your employer with a bit less restrictions.
Whatever, you will find all the informations on the web site of the Australian embassy in France.

Concerning the baker's job, avoid Brumby's or Bakers Delight and a lot of "craft" (or crap ?) bakeries : no interest. They make really poor quality breads, full of additives and shorteners, intensively kneaded and with massive amount of yeast (you can even smell it in the crumb sometimes).
John's offer is certainly much more interesting !
Otherwise, if you want some others offers, go and see the main jobs web sites.

If you want some more informations, do not hesitate, just ask...

--
Eric
Why is Australia so far from Europe ? I miss the ferry driver's "Gud'day mate !".

 -- 

Éric

 


Hi Eric, good to hear your voice again.

Alex, my family are starting a new wood fired sourdough bakery in Oatlands, Tasmania in 2 - 3 months. There is an open opportunity for overseas bakers with work visas to drop in and have a play with longer ferment doughs.

It is unlikey that there will be full time work available until our Summer holidays...January 2010, but I can help with cheap accomodation and also help bakers find permanent work in Melbourne, Sydney, Brisbane and W.A. Tasmania is a great place to start because there is less pressure and it is a great place to tour.

I agree with Eric that Brumby's and Baker's Delight would probably not interest you much. Take a look at these bakeries, who have shown a genuine interest in the art of baking.

Graham

graham@sourdough.com

Hi Graham,

I am glad to hear you as well. I've just sent you a quick e-mail.
I just come to give a precision : Sylvie, my wife, just told me that their is an other possibility for Alexandre. If he has some family in Oz, he can apply for an other type of visa which is a kind of family sponsored visa : next to kin.
There is so many visas to go to Australia... it is a labyrinth ! ;-)

 -- 

Éric

 


Hi Eric,

The range of visa options is good news for bakers who want to work in Australia. There is still a shortage of bakers in OZ, but a baker friend of mine in Sydney told me yesterday that there are not as many vacancies as there used to be. He said that Sydney artisan bakeries are competing for a shrinking market, resulting in reduced demand for production staff.

Alex asked about wages:

A qualified baker can expect to earn AUD $40,000 to $55,000 gross per annum (before any tax or other deductions).

Lower wages (sometimes lower than $40,000 gross) are found both in the city and the country. If you're living expenses are low, a lower wage is not always a big issue. But in the city it can be hard to support yourself (and possibly a partner?) for less than $40,000 gross.

Bakers in the $60,000 gross plus range are few, and usually have responsibilities that go beyond basic production....they may dabble in sales and marketing, product research, quality control, training, consultancy, etc. This is of course the fun part of bakery practice, but you have to be in the right place at the right time to get this work.

Baking jobs often have lower paid 'trail periods'.These should be 2 to 8 weeks, but some bakeries will try to push them out to 3 months or more...which I think is unfair. Once you can do the job...you should get paid for it!

Be certain to clarify how much money you will actually be taking home after any deductions. Get this in writing before you agree to any long-term commitment with an employer. Be careful not to lock yourself into a low wage....you should be able to negotiate a better wage if the bakery is happy with your performance.

Finally...think about what kind of bakery you want to work for: a straight production bakery with less challenges and perhaps more security, or a bakery that give you some creative licence...permission to show what you can do and expand the product range.

The business of baking is about consistency and it is a shame that this often prevents new bakers from showing what they are capable of. In some bakeries your enthusiasm will be interpreted as frustration and rebellion against the job you were employed to do....and despite your talent you may not even get past the trial period!

Good luck. Graham


First, a great thanks to you Eric and Graham for all this infos... Eric you surely don t remenber me but when I start thinking to change my life by learning bakery, you give me some good advices on the net... world is small (and I also did the EFBA with Olivier and Patrick as trainers...).

It is surely take time to have a visa, but I think it is indeed easier when you have family in Oz (still unclear for me but it seems it gives points for the skilled migrant visa...), I will look further on the australia government site.

Anyway, a settle in a foreign country is never easy... so it is good to have different point of view on the good and bad things to expect... for the good I already keep good memories from Australia and australian (and i think it didn t change)... but for the work I imagine it is no better (or no worse) then in France, you just have to look for the good place (so i will keep your bakeries listing in mind) and be there in the right time.

I will keep on looking for infos about the visas and I probably get back and bother you again with some questions... sorry about that and thanks again. Take care Alex

Just wondering if anyone knows of any interesting jobs going! I have many years experience in many different types of breads, with sourdoughs being my specialty. I'm just looking for a change of scenery!


I am French Pastry chef with long experience as baker and artisan in France. I would like to stay in Australia but i need a sponsored visa for this because i allready left my Job in Brisbane.
Hi mate,

Not easy... You have to be fast to find, less than one month.
Have you contacted some bakeries like Chouquette (New Farm) ?
There is one I wouldn't recommend but I won't tell it publicly. The team was nice but the boss...

Good luck !

 -- 

Éric

 

Hi Mate,

Thanks for your reply, I finish at Chouquette next week, looking for a job with more responsabilities.  I am leaving to Cairns by campervan, if I can't find during those 28 days, I'll come back with a touristic visa, that gives me 3 months, right?

See you...
Hi,

What are the news ?
Did you find ?
At Chouquette the head baker is still Jean-Christophe or is it someone else ??

 -- 

Éric

 

Hi,

What are the news ?
Did you find ?
At Chouquette the head baker is still Jean-Christophe or is it someone else ??

 -- 

Éric

 

Hi Eric,

Now the Pastry Chef at Chouquette is Arnaud since May 2008, he replaced Jean Christophe and i replaced an Australian Guy. etc.....

I found in Sydney but after a few days down there, we miss Brisbane too much. We gone go back to Brisbane and try to find on the sunshine coast...

 

Sorry, i just realise i confused.. Jean Christophe finished in October 2008 and was replaced by Sebastien, a very good baker with short experience but very good knowledge and passionate, you should see his traditionnal baguettes!!

 

Hi Bill,

 

John in Adelaide here.

We are lookiing to take on a strong sourdough baker.

Are you interested?

 

Please call me on 0433154982 to discuss further.

 

Cheers

-

 -- 

Éric

 

G'day mates,

my husband, myself and my daughter would like to move to the sunshine coast at the beginning of year 2010.

My husband is a pastry chef here in France and looking for a new job in Australia.

 

for my part, I graduated from a MBA in marketing and finance and speak fluently english. It is not the case of my husband which is able to understand but have many difficulties to speak in english. Do you think it is a high barrier to find a job in Pastry chef in Australia. I am sure he will learn very quickly if he is emerged in a company with australian guys.

 

We already went to Australia in 2003 during 3 mouths but only for travelling and really would like to start a new life abroad more especially in Australia because we enjoyed way of living, mentalities and people.

 

I would be pleased if you give us advice (visas, job seeking...) and do not hesitate to ask us more details about my husband experiences if you are interest in his different experiences.

 

Thank you in advance,

 

jenny

 

 

Hello everybody,

Can someone give me some advise concerning visa sponsorsphip and bakery or pastry shops which offer visa sponsorship to overseas workers. I am currently working as pastry chef in a bakery. I have experience in French pastry too. Having been in Australia for nearly 3 three years for my studies I have been enchanted by the Aussie life and would be soooooo happy to be able to work and live there!

Thanks

Guillaume

 

Hello,

I'm a baker from Croatia currently working on  Dawn Princess ship cruising around Australia and New Zealand and would like to move to Australia.I have 15 years' work experience in hand-made and machine bread and pastry production. Looking for a baker willing to offer sponsorship to hard-working and responsible baker.I'm married and have 2 children and we would like to live and work together in beautiful Australia!

Thanks,NEVEN.

Hi,

we are looking for a baker to open a small bakery with us in rural ACT.

30 minutes from Australian Parliament House. Accommodation onsite in villiage or in close suburbs.

Happy to sponsor for temporary or permanent visas, for family as well, and able to organise the paper work. Close to good schools and universities. 2 hours to Australian ski slopes and 1 1/2 hours to beaches.

Free range eggs/chickens and organic vegetables grown onsite. www.cuppacumbalong.com.au

Cheers Bruce

Hi Bruce,

 

I've always been thinking that ACT is THE spot where to start a good bakery business, espceially with a small boutique in Canberra. If I well remember, there is no real competition over there and there are the potential customers who are longing for good, real bread and viennoiseries. Moreover, there are a lot of people who feel concerned with organic products. So, here is the path to be followed.

 

Good luck !

 -- 

Éric