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.
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 new graduates.
Hours
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