The Venue

This is a stunning venue that’s elegant and modern, seating 100 people, that can split into a la carte and events when necessary. Dishes here are contemporary, fresh and tasty with a focus on Mediterranean style. They use high quality seafood here and it clearly shines in the menu.

  • Gorgeous venue with the X-factor
  • Play an integral role in a profitable business
  • Work hard to chase a chef’s hat

The Role

You will join a medium-sized team with 1 sous chef, 2 junior sous, 5 chefs de partie, 4 cooks and KPs. There’s 8-10 on a busy shift. The head chef is a fair and humble guy, who fosters a balanced and family-like environment in the kitchen.

As the head pastry chef, you will manage and run the pastry section. Create and implement great dishes that are on-trend while pushing for a chef’s hat. Pay is up to $70K+super and tips.

You’ll also get two consecutive days off on Sunday and Monday. The hours are 50 per week during winter, and 50 – 55 during busier months in summer.

Required Experience & Traits

The right head pastry chef is:

  • Experienced working in hatted or famous venues
  • Able to lead a team with excellent communication skills
  • Cool, calm and collected under pressure

Benefits and Culture

  • Gorgeous venue
  • 100-seat restaurant
  • “New school” approach
  • Mid-sized kitchen team
  • Lead the pastry section
  • Pushing for a chef’s hat
  • Two days off: Sun & Mon
  • Parking available
  • $70K+Super & Tips

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