Pastry Chef

Pastry Chef / Pastry Dough Specialist / Tourier (Sponsorship Opportunity) A well-established and award-winning French patisserie , known for producing some of Australias best pastries and viennoiseries in a heritage-listed sandstone building since 1974, is seeking an experienced Pastry Dough Specialist to join their close-knit and highly skilled production team in Sydney. This is a rare opportunity to work with a business that has built a 50-year legacy on craftsmanship, quality, and tradition, and is still innovating today. The patisserie is led by one of the industry's most respected French pastry chefs , past member of Relais Desserts (elite international association of the world's best French pastry chefs), offering a true taste of Paris in Sydney. With a state‑of‑the‑art kitchen, the finest ingredients and a collaborative team culture with no rigid hierarchy, this is the perfect environment for a dedicated tourier who takes pride in their craft and wants to be part of something long term. About the role We're looking for a skilled professional with a deep passion for laminated doughs and traditional viennoiserie. You'll be responsible for preparing high-quality doughs, shaping, laminating, and contributing to the daily output that fuels one of the most respected French pastry teams in the country. You’ll be working with large batch sizes and high‑volume output so physical strength, attention to detail and consistency are key. This is a role for someone who genuinely enjoys being a tourier and wants to grow in it not just pass through on the way to pastry work and contribute to the business reputation. Responsibilities Prepare and laminate doughs for viennoiseries such as croissants, danishes and puff pastries Handle shaping, proofing and baking prep with precision and consistency Mix and portion puff and croissant doughs in large batches (up to 370 kg per week) Maintain high standards of hygiene and cleanliness at all times Support pastry chefs by delivering daily required stock for production Operate bakery equipment including mixers, sheeters, and ovens Work autonomously, managing your own workflow to meet production targets About you Certificate III in Baking (or overseas equivalent) Minimum 34 years of hands‑on baking experience with laminated doughs and viennoiseries, ideally in a similar high‑volume artisan production environment Experience tradition European & Artisan style baking highly preferred Willingness to excel in your profession High level of autonomy, reliability, cleanliness, and integrity Physically fit and comfortable with the demands of large‑batch production Ability to work independently and as part of a collaborative team Stable and mature mindset ideal for candidates looking for a long‑term home Why Join Us? A chance to work with the finest ingredients and innovate in a state‑of‑the‑art kitchen Supportive and collaborative team, led by one of the industry's most respected French pastry chefs Flexible schedule and autonomy, 5 days/week, approx. 42 hours Salary package: $100,000 + super + business‑wide incentive Opportunity for sponsorship (SBS approved) for the right candidate Career development opportunities with potential to manage a team and long‑term job stability Work with a business that values tradition, quality, and people and is investing in new businesses, modern facilities and equipment to support its team Interested? If you're a tourier who takes pride in their work and wants to grow within a team that respects the craft, we'd love to hear from you. Apply now with your CV and a short cover letter describing your experience and why this role excites you. We want to hear from you Regardless of sex, gender identity, sexual orientation, race, colour, religion, origin, disability, age we create equal opportunities for all because we believe that challenging assumptions and embracing diversity in experiences and backgrounds is what makes us stronger. #J-18808-Ljbffr