Pastry Chef

5 days ago

Melbourne, Victoria, Australia Compass Group Australia Full time $60,000 - $80,000 per year

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  • Be part of the action at the iconic National Gallery of Victoria.
  • Above award rate.
  • Unlock your potential with amazing opportunities to learn new skills and advance your career.

Restaurant Associates has an enviable track record, working with some of the most prestigious venues and corporations in the world. From grand gala events to intimate gatherings, we provide bespoke food solutions and exceptional dining experiences.

Join the NGV Tea Room as a pastry chef, blending creativity and elegance daily. Craft stunning, delicious treats inspired by artworks and design masterpieces—from macarons to cakes. Surrounded by inspiring exhibitions and a friendly team, enjoy a fun, flavourful journey turning sugar into edible art.

The Position

  • Daily production of pastry items for retail and functions including cakes and plated desserts.
  • Assist with the monitoring of stock to facilitate production schedule.
  • Maintain cleanliness, tidiness and organisation in all work areas
  • Assist with the training of all pastry staff in recipe procedures.
  • Assist with maintaining and improving current recipes and procedures.

The Person

  • Relevant culinary qualifications.
  • Catering background highly favourable.
  • Ability to work fast paced and under pressure to meet production demands.
  • A flexible, adaptable, and hands-on approach, willing to work as part of a team.
  • Previous experience in a high-end environment – function / a la carte / boardroom setting (mandatory)
  • Able to provide or obtain a current police check

The Benefits

  • Multiple salary packaging options to make your dollar go further
  • 12 weeks of paid parental leave for primary caregivers
  • Access to 100+ retail discounts
  • Clear career paths and support to achieve your goals
  • Opportunity to learn new skills and progress your career within Compass Group
  • Personal and site-based recognition programs

If you have any questions, please email -

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