Pastry Chef | 4 day week (Monday to Thursday)

We make gelato. Quite a lot of it, actually. But we also make intricate cakes, couverture chocolate, bespoke patisserie and some fairly ambitious desserts that don't fit neatly into any of those categories.

We produce almost everything ourselves, work with some of Australia's best chefs and brands, pop up at events around the country and occasionally make an appearance on MasterChef.

We’ve been at this for almost 25 years. We're still family owned, still hands-on, and still believe that honesty, hard work and a decent sense of humour go a long way.

We're looking for an experienced pastry chef to join the team at our Marrickville HQ.

You'll be working alongside people who really know their stuff, making products that require skill, precision and a fair bit of patience. There's plenty of variety, high standards and no shortage of things to keep you interested.

We're after someone with solid experience in a professional pastry kitchen. Someone who's technically capable,



takes pride in getting the details right and works well with others.

A Certificate III or IV in Patisserie would be excellent, but experience and ability matter more to us. You'll also need full Australian working rights.

And here's whwhere it gets particularly good....

You work four days a week. Monday to Thursday.

On top of that:

Every hour of overtime is paid

Lunch is provided every day, usually something home-cooked and Italian

Your uniforms are laundered for you

You get an extra day of leave for your birthday

There's a free gym on site

Our people get generous discounts on everything we make, and plenty of free gelato

We take the work seriously, but we don't think you need to spend your entire life at work to be valuable at it.

If you know your way around a pastry kitchen and like the sound of all this, we'd love to hear from you.

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📌 Pastry Chef | 4 day week (Monday to Thursday) (Sydney)
🏢 Gelato Messina
📍 Sydney