About the company
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 ****, 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 industrys most respected French pastry chefs, past member of Relais Desserts (elite international association of the worlds 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
Were looking for a skilled professional with a deep passion for laminated doughs and traditional viennoiserie.
Youll 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.
Youll 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 pastriesHandle shaping,



proofing and baking prep with precision and consistencyMix and portion puff and croissant doughs in large batches (up to 370 kg per week)Maintain high standards of hygiene and cleanliness at all timesSupport pastry chefs by delivering daily required stock for productionOperate bakery equipment including mixers, sheeters, and ovensWork autonomously, managing your own workflow to meet production targetsAbout 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 environmentExperience tradition European & Artisan style baking highly preferredWillingness to excel in your professionHigh level of autonomy, reliability, cleanliness, and integrityPhysically fit and comfortable with the demands of large-batch productionAbility to work independently and as part of a team-oriented teamStable 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 kitchenSupportive and collaborative team, led by one of the industrys most respected French pastry chefsFlexible 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 candidateCareer development opportunities with potential to manage a team and long-term job stabilityWork with a business that values tradition, quality, and people and is investing in new businesses, modern facilities and equipment to support its teamInterested?
If youre a tourier who takes pride in their work and wants to grow within a team that respects the craft, wed 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.

📌 Pastry Chef / Pastry Dough Specialist / Tourier (Sponsorship Opportunity) (Sydney)
🏢 Talent on the Move Pty
📍 Sydney