This is not a general pastry role. We do one thing—Chiffon Cake—and pursue absolute perfection.
Like an apprentice sushi chef spending a long time dedicated solely to the rice before touching fish. We ask a level of disciplined devotion whether it is the perfect masking technique or the exact consistency of cream.
Do not apply if you want variety, rotating dessert menus, or laminated pastries.
This role is strictly for someone who finds purpose in the relentless pursuit of single-product mastery.
What We Offer (The Upside)
We offer career upside unmatched in the industry:
- Paid 482 Visa Sponsorship: Available for the right candidate within 6 months of full time commencement.
- Fully Paid Training (Later): We teach you our precise proprietary masking/piping and baking techniques after you master the basics in 6 months time.
- Flavour Royalties: Develop a cake flavour. If it makes the menu, you earn a direct royalty on its sales—available to all chefs in the organisation even as a Junior Chef.
- Sous Chef Profit Share:
Explicit pathway into Sous Chef and above leadership with built-in profit-sharing arrangements.
- Head Chef Equity: Stay, master the craft, and grow with us. Become a partnered Head Chef at each of our new locations. We offer real business equity along with profit-share agreements to Head and Executive Chefs after 3 years once you have demonstrated exception understanding of our craft.
What We Need From You
- Disciplined focus and pride in repetitive, high-precision work.
- Clean-as-you-go workflow and sharp station hygiene.
- The stamina and mindset to execute the same standard on order 200 as order 1.
To Apply
Send your cv along with a brief reason for why you might be a suitable candidate to GM John (phone hidden).
Alternatively no cv required, come and show us your skills. Bench trials starting every day starting at Ryde or Barangaroo 10am - no booking required. Please bring an apron and wear kitchen appropriate attire.