As Pastry Chef de Partie, you will be responsible for ensuring the smooth, efficient, and consistent execution of desserts and pastry components during both prep and service. You'll work with the best Australian produce available, applying precision, discipline, and creativity within a supportive and highly professional kitchen environment.

Key responsibilities

Help achieve consistent, high-quality output in the pastry section during mise en place and service

Execute desserts and pastry items to the highest standard in line with the restaurant's vision

Maintain a clean, organised and efficient workstation

Support junior pastry staff within your section

Uphold food safety and hygiene standards at all times

Work collaboratively with the wider kitchen team to ensure a seamless operation

About you

Diploma qualification in pastry and/or 1 to 3 years of pastry experience

Deep respect for produce and seasonality, with robust technical pastry skills





Committed to learning and refining your craft under experienced leadership

Calm under pressure and able to communicate clearly and respectfully

Passionate about sustainable practices and high-quality, produce-driven dessert cookery

About us

Saint Peter is a progressive seafood restaurant led by award-winning chef Josh Niland, dedicated to sustainable whole fish cookery and redefining what seafood dining can be.

Join a globally recognised restaurant redefining modern seafood dining

Be mentored by Chef Josh Niland and a highly skilled senior team

Learn advanced techniques in produce-driven pastry and zero-waste practices

Opportunities to grow within a wider group that includes Fish Butchery and other projects

Be part of a high-performance team that values hard work, consistency, and innovation

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📌 Pastry Chef de Partie (Woollahra)
🏢 Saint Peter
📍 Woollahra