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 workYou will produce and finish a full range of French pastry to house standard, including:Entremets and petit gâteauxMousses, crémeux, ganaches and other emulsionsCake decoration and assemblyConfident use of blast freezer, deck/commercial ovens, Robot Coupe and standard pastry equipmentExpect a production kitchen: consistency, speed,



mise en place and clean finishes; these matter as much as technique.What we needCertificate III in Patisserie or Commercial Cookery (or recognised international equivalent)Minimum 3 years in a serious patisserie or hotel pastry section (not café baking, not student placements)Solid English for a small, busy teamComfortable with 4–5am startsWe will not consider pastry students or recent graduates.HoursFull 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 (Sydney)
🏢 La Renaissance Patisserie
📍 Sydney