Looking for a talented head pastry chef who values craftsmanship and thrives in leading a calm, well organised pastry section.
An opportunity to relocate to the Central Coast.
About the Venue
Some kitchens thrive on pressure, others on precision. The pastry section is where both meet, with technique, timing and detail coming together quietly to deliver a memorable finish to a meal.
This venue sits within a stunning waterfront development overlooking one of the most beautiful lakefront settings in New South Wales. The restaurant itself is large, vibrant and consistently busy, welcoming guests for celebrations, long lunches and evening dining throughout the week. It has built a reputation as one of the region’s standout dining destinations, combining a premium restaurant experience with a relaxed waterfront atmosphere. Behind the scenes is a large professional kitchen team delivering service across a high volume restaurant environment while maintaining strong standards of quality and consistency. They are now looking for a Head Pastry Chef to take ownership of the pastry program and elevate the dessert offering.
The Role
This is a leadership role overseeing the full pastry and dessert program within a large, high performing restaurant.
You will work closely with the Executive Chef and senior leadership team to design and deliver a refined dessert offering that complements the venue’s modern dining experience.
The role balances creativity with structure. From menu development to production systems, the head pastry chef ensures the section runs smoothly while maintaining exceptional standards.
Responsibilities include:
- Leading and mentoring the pastry team
- Designing seasonal dessert menus that combine classical technique with modern presentation
- Overseeing production of plated desserts, petit fours, cakes, pastries and frozen desserts
- Maintaining precise plating, presentation and consistency across all services
- Managing ordering, food costs and pastry section organisation
- Working closely with the Executive Chef on menu development and creative direction
- Building efficient pastry production systems suitable for a high volume service environment
- Maintaining strong food safety and kitchen organisation standards
About You
You are a technically skilled pastry chef with a strong foundation in classical pastry techniques. You bring experience working in premium restaurants, hotels or patisserie environments where precision and presentation are essential. You are confident leading a pastry section, mentoring chefs and maintaining the structure required for high quality service.
Your technical skills may include experience across laminated doughs, chocolate work, plated desserts, gateaux, frozen desserts and modern pastry techniques. Most importantly, you take pride in the craft of pastry and enjoy building a team environment where consistency, discipline and creativity can thrive.
What’s On Offer
- Salary – Up to $120K+S
- Sponsorship
- 4-Day Work Week
- Opportunity to lead and shape the venue’s pastry program
- Work within a large professional kitchen team
Why This Role
Opportunities to lead a pastry program within a large, established restaurant environment are rare. This role offers the chance to bring both creativity and leadership to a venue that already has strong foundations, while contributing to a dining experience that continues to attract guests from across the region. For a passionate pastry chef, it’s an opportunity to lead, create and be part of a professional kitchen team delivering memorable dining experiences.
Confidentiality Notice
This advertisement has been intentionally written to maintain discretion for the client. Full venue details will be shared with shortlisted candidates during the interview process.
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