Grade 4 Pastry Chef — Full Time

La Renaissance Patisserie | Waterloo production kitchen

La Renaissance is Sydney’s oldest family-run French patisserie (est. 1974) 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 work

You will produce and finish a full range of French pastry to house standard, including:

• Entremets and petit gâteaux
• Mousses, crémeux, ganaches and other emulsions
• Biscuits, sponges, pâte sucrée / salée
• Chocolate work, flocage / spray, macarons
• Cake decoration and assembly
• Confident use of blast freezer, deck/commercial ovens, Robot Coupe and standard pastry equipment

Expect a production kitchen: consistency, speed, mise en place and clean finishes; these matter as much as technique.

What we need

• Certificate 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 team
• Comfortable with 4–5am starts

We will not consider pastry students or new graduates.

Hours

Full time, 5-day roster including one weekend day. Typical start 4am or 5am from the Waterloo kitchen. Position available immediately.

To apply

Email your CV and a short note on where you’ve worked and what you produce best to ****@larenaissance.com.au

• Please include 2–3 photos of your own finished work if you have them. Applications without relevant experience will not be replied to.