Pastry Chef

About Us

We are a growing, family-run hospitality group known for fresh, high-quality food, exceptional service, and a genuine care for our people. Our venues — from coastal dining to lively neighborhood restaurants — are fast-paced, exciting, and rewarding places to work. With new openings on the horizon, now is the perfect time to join us and shape your future.

We are seeking a talented and creative Pastry Chef at our Hillarys Beach Club venue to lead our dessert and pastry operations. You will oversee production of baked goods and sweet items, drive innovation in menu offerings, maintain high quality and consistency, and supervise junior pastry staff. This role is key to elevating the guest experience and supporting venue growth.

You will report to the Head Chef and work closely with kitchen leadership, catering/events, and purchasing teams.

Key Responsibilities

• Lead daily operations of the pastry section: bake, decorate, plate, and present pastries, desserts, breads, viennoiserie, and other sweet goods
• Develop, test, and refine new dessert recipes, seasonal specials, and plated desserts
• Maintain consistency, quality, texture, flavor, and presentation across all items
• Oversee mise en place, inventory, ordering, cost control, and waste minimisation for pastry supplies
• Supervise, train, and mentor junior pastry chefs, commis, and bakery assistants
• Manage the pastry production schedule to support service, banquets, functions, and retail / takeaway demands
• Ensure all work adheres to food safety, hygiene standards, kitchen sanitation and protocols
• Coordinate with events, functions, and catering teams to deliver specialty dessert menus
• Monitor equipment performance, report maintenance issues, and liaise with maintenance or vendors as needed
• Maintain documentation (recipes, standard operating procedures, production sheets)
• Occasionally assist in kitchen operations outside the pastry section during service or under resource constraints

Selection Criteria / Requirements

• Formal qualification in Patisserie / Baking / Culinary Arts (Certificate III/IV or equivalent)
• Minimum of 3–5 years' experience working as a Pastry Chef or Senior Pastry role in high volume or fine-dining settings
• Strong technical pastry skills (e.g. choux, mousse, plated desserts, laminated pastry)
• Demonstrated experience in menu development, recipe scaling, and dessert innovation
• Experience managing or supervising staff
• Excellent organizational, time management, and problem-solving skills
• Strong knowledge of food safety and hygiene practices
• Ability to work under pressure and adapt to shifting priorities
• Flexible availability including early mornings, weekends, and public holidays
• Exceptional attention to detail and consistency
• Good communication skills, both verbal and written

What We Offer

• Competitive salary (negotiable, dependent on experience)
• Dynamic, creative work environment with a focus on quality
• Staff benefits (meals, venue discounts)
• Training and professional development
• Chance to contribute to new venues and menu expansion

Job Type: Full-time

Pay: From $76,515.00 per year

Work Location: In person