Job Description
La Renaissance is Sydney's oldest family-run French patisserie (est. ****) and was the first Relais Desserts patisserie in the Southern Hemisphere. Under co-owner and pâtissier Jean-Michel Raynaud we produce classic and contemporary pâtisserie and viennoiserie — high volume, high finish, no shortcuts.
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We are hiring one experienced Grade 4 Pastry Chef for the Waterloo kitchen. This is not a training role.
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The work
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You will produce and finish a full range of French pastry to house standard, including:
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Entremets and petit gâteaux
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Mousses, crémeux, ganaches and other emulsions
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Cake decoration and assembly
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Confident use of blast freezer, deck/commercial ovens, Robot Coupe and standard pastry equipment
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Expect a production kitchen: consistency, speed,



mise en place and clean finishes; these matter as much as technique.
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What we need
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Certificate III in Patisserie or Commercial Cookery (or recognised international equivalent)
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Minimum 3 years in a serious patisserie or hotel pastry section (not café baking, not student placements)
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Solid English for a small, busy team
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Comfortable with 4–5am starts
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We will not consider pastry students or current graduates.
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Hours
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Full time, 5-day roster including one weekend day. Typical start 4am or 5am from the Waterloo kitchen. Position available immediately.

📌 Grade 4 Pastry Chef (Australia)
🏢 La Renaissance Patisserie
📍 Australia