Pastry Chef

Here is what this hiring team is after. A Sydney hospitality group with several venues and a production kitchen needs creative Pastry Chefs, anywhere from Demi Chef to Sous Chef, to produce the desserts and baked goods its customers love. Both full-time and part-time roles are on the table.

The applicants who stand out will show solid high-volume output, a recognised pastry qualification and a calm head when service gets loud. If you have worked with laminated doughs and viennoiserie, make that obvious, because the employer rates it highly. Be upfront about your availability too, since shifts fall on days, nights, weekends and public holidays.

482 visa sponsorship may be available for the right candidate who meets immigration requirements and is already living in Australia.

Before you hit apply, rework your English CV so each duty in this brief lines up with a kitchen you have actually worked in, and put your patisserie certificate near the top. Match your pastry CV to this Sydney brief in Build AI CV to save time.

• Create desserts, pastries and baked goods that hit a high standard
• Run your section in a busy venue kitchen
• Take on batch work in the production kitchen
• Show creative execution on every product
• Apply real attention to detail from mixing to finishing
• Work a mix of days, nights, weekends and public holidays

• 2+ years of experience in a high-volume restaurant or a production kitchen
• Certificate III in Patisserie, or equivalent
• Viennoiserie experience, which is highly regarded
• Ability to thrive when the kitchen is fast-paced and high-energy
• Positive and team-focused attitude
• Flexible for days, nights, weekends and public holidays
• A genuine passion for quality ingredients and creative execution, plus strong technical pastry skills and sharp attention to detail
• Currently living in Australia