La Renaissance is Sydney’s oldest family-run French patisserie (est. 1974) 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.

We are hiring one experienced Grade 4 Pastry Chef for the Waterloo kitchen. This is not a training role.

The work

You will produce and finish a full range of French pastry to house standard, including:
Entremets and petit gâteaux
Mousses, crémeux, ganaches and other emulsions
Cake decoration and assembly
Confident use of blast freezer, deck/commercial ovens, Robot Coupe and standard pastry equipment

Expect a production kitchen: consistency, speed,



mise en place and clean finishes; these matter as much as technique.

What we need
Certificate III in Patisserie or Commercial Cookery (or recognised international equivalent)
Minimum 3 years in a responsible patisserie or hotel pastry section (not café baking, not student placements)
Solid English for a small, busy team
Comfortable with 4–5am starts
We will not consider pastry students or recent graduates.

Hours

Full time, 5-day roster including one weekend day . Typical start 4am or 5am from the Waterloo kitchen. Position available immediately.
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📌 Grade 4 Pastry Chef Waterloo (Australia)
🏢 La Renaissance Patisserie
📍 Australia