Why Would You Be Interested? Four days a week. Your own section, in a forty seat restaurant with two hat ambitions. And a dessert menu that doesn't exist yet — because nobody has written it.

Most pastry roles are inherited. Someone else's plating, someone else's mise, the same three desserts you'll still be making in two years. This is the opposite. You'll set up the section from an empty room, choose how it runs, and put your own work on the pass from the very first service. With a kitchen that treats pastry as part of the menu rather than the thing that happens after it and three days a week that are genuinely yours, every week.

About the Venue

Set within one of New South Wales' most picturesque pockets, this intimate luxury retreat has been thoughtfully designed to feel completely removed from the pace of everyday life. Surrounded by nature and inspired by the character of its surroundings, it's a place where guests can slow down, reconnect and immerse themselves in exceptional food, wine and genuine hospitality. Every part of the experience has been created with purpose, from the beautifully appointed private villas through to the intimate dining spaces, creating a destination guests return to for the experience, not simply the occasion.
At the heart of the destination sits an intimate 40 seat restaurant with genuine two hat ambitions.

Led by a team whose experience spans some of Australia's finest dining rooms, the restaurant has been built around a simple philosophy. Respect extraordinary produce. Champion genuine hospitality. Create experiences worth travelling for.





The pastry section has been given that very same level of care. This is a kitchen being built properly from the ground up, with the equipment, the space and the produce to do the work justice.

The Chance

This is a venue defined by quality, creativity and refinement— not dictated by volume. A nice change.
Forty covers means you can actually finish a plate. Temper properly. Let something rest the way it's meant to. There's no service where the pastry section gets sacrificed to get food out the door, because the numbers were never designed to work that way.
The menu moves with the seasons and with what's growing nearby. Stone fruit when it's right, not because it's on the spec sheet. You'll work directly with the same growers and producers as the rest of the kitchen, and you'll have a genuine voice in what goes on the menu rather than being handed a spec to execute.

There's also in-house bread and viennoiserie, preserving and fermentation work shared across the kitchen, and a leadership team who will back a good idea if you can argue for it. You don't have to own that but open if you'd like to.

Who We're Looking For

You're probably already a Pastry chef within a quality restaurant ,



or you're a strong CDP ready to take a section.

You've got the fundamentals cold. Tempering, ice creams and sorbets, bread, plated desserts under service pressure.

You take feedback well and you give it fairly. You've worked under a chef who taught you something, and you'd like to keep learning rather than plateau.
Most importantly, you're excited by the idea of building a section from day one rather than maintaining one built by someone else.

What You'll Be Doing

- Run the pastry section day to day, setting the systems, standards and organisation from opening
- Develop plated desserts, petit fours, breads and viennoiserie alongside the culinary leadership team. Work with seasonal regional produce and build relationships with the growers behind it
- Maintain consistency and quality across every plate, every service
- Manage section ordering, prep planning, waste and stock rotation
- Support and train junior chefs coming through the section
- Contribute ideas to menu development — this is a kitchen that listens

What's In It For you

Four Day Work Week
Sponsorship Available for the Right Candidate

The opportunity to work alongside some of Australia's most respected hospitality professionals.
The chance to open a kitchen rather than join one — and a clear runway to Pastry Sous as the venue grows.
A leadership team that values ideas, collaboration and craftsmanship.
A project that has been built with patience, purpose and an uncompromising commitment to creating something genuinely special.

📌 Pastry Chef | 4 Day Week | Regional Sponsorship- Close to Sydney | Hatted Level
🏢 Placed Recruitment
📍 Sydney