Senior Sous Pastry Chef Job at Batard (Sydney)

New

Chef

An Epic Icon needs an Epic Team! Based in the Northern Territory, Ayers Rock Res...

Location

Australia , Yulara

Salary:

Not provided

Voyages Indigenous Tourism

Expiration Date

March 07, 2026

Requirements

Certificate III in Commercial Cookery and/or Certificate III in Patisserie or equivalent
Minimum 4 years of experience post-apprenticeship in a similar role
Previous experience within a large kitchen operation
Experience within a hotel or resort environment
Understanding of food safety standards and HACCP principles
A National Criminal History Check is a mandatory step in the recruitment process

Job Responsibility

Executive Chef: Deliver quality food and service operations and to drive profitable and sustainable outlets that provide high quality products and service to guests
To provide human resource management to, and liaise closely with, the kitchen brigade and supporting departments to ensure operational outcomes are achieved
Executive Sous Chef: Work closely with the Executive chef to ensure seamless kitchen operations conducted by the culinary team
Assist with menu execution, uphold quality standards, and mentor sous chefs and line staff, driving consistency, creativity, and guest satisfaction across all dining venues
Executive Pastry Chef: Lead the pastry and bakery team, crafting innovative sweet creations that elevate the guest experience and reflect the property's brand
To oversee production, quality, and presentation while mentoring staff and driving excellence across all pastry operations
Sous Chef: Support the Executive Chef & Executive Sous Chef in managing kitchen operations, ensuring consistent culinary quality and smooth service across outlets
Leading by example, supervising staff, coordinating food preparation, and maintaining high standards of hygiene, efficiency, and creativity
Chef de Partie & Chef de Partie Pastry: Oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in their designated area
They will assist the Sous Chef and Executive Chef in maintaining kitchen standards, training junior staff, and ensuring food safety compliance

What we offer

Discounted accommodation
Competitive pay
Resort discounts
Delicious on-shift meals
Relocation assistance payment
Access to staff pool, gym, and Residents Club
Free time to explore the Red Centre
Incentive and bonus program accessible after a year of service includes rental discounts, a $700 vacation bonus, and resort vouchers for your work anniversary
Variety of development opportunities
Recognize high-achieving team members through attendance and performance incentives

Fulltime

Pastry Commis 3

The Pastry Commis 3 is an entry-level role within the Pastry kitchen, supporting...

Location

Mauritius , Beau Champ

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Formal pastry or culinary education is preferred
No previous professional experience required
6–12 months in a pastry kitchen, bakery, or culinary internship is an advantage
Valid Food Handler’s Certificate (required)
Basic knowledge of pastry fundamentals (baking, creams, doughs, chocolate work, etc.)
Eagerness to learn and take feedback from senior chefs
Ability to work in a fast-paced and high-volume pastry kitchen
Strong attention to detail and accuracy in following recipes
Good communication and collaboration skills
Understanding of food hygiene and allergen safety practices

Job Responsibility

Assists in preparing doughs, batters, creams, fillings, and basic desserts as per recipes and standards
Prepares and organizes tools, ingredients, and equipment needed for daily production and service
Maintains a clean and sanitized workstation, utensils, and equipment throughout the shift
Assists in assembling and plating desserts, petit fours, and pastries during service
Helps receive, label, and properly store pastry ingredients and products, ensuring stock rotation
Observes and learns from senior pastry chefs
participates in training and product tastings
Assists with preparation for buffets, afternoon tea, banquets, and special pastry displays
Supports other pastry sections (chocolate, bakery, gelato, etc.) when needed
Participates in daily kitchen briefings and cleaning checklists

Fulltime

Junior Sous Chef, Pastry

As a Junior Sous Chef, Pastry, you’ll support the Head Chef in running a high-pe...

Location

United Kingdom , London

Salary:

36390.00 GBP / Year

Maison Estelle

Expiration Date

February 22, 2026

Requirements

1–2 years in a senior kitchen role within pastry, ideally as Sous Chef or Junior Sous
Calm, efficient, and quality-driven in service
Strong understanding of stock ordering and kitchen structure
A team player with strong leadership potential and attention to detail

Job Responsibility

Support the Head Chef in running a high-performing kitchen
Help lead service
Manage prep
Ensure consistency across dishes
Support team development in a fast-paced, premium environment

What we offer

Biannual company socials plus smaller social and sports groups
Exclusive staff rates and F&B discounts across Ennismore brand
Birthday day off
Meals provided during shift
Pension, health cash plan and life assurance schemes
28 days holiday, inclusive of bank holidays, which increases with length of service
Recommend-a-friend bonus scheme

Fulltime

!

Sous Chef

The Sous Chef is a key member of our Culinary team, supporting the Senior Culina...

Location

Curaçao

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Degree or certification in Culinary Arts or equivalent professional training
Minimum of 3-5 years of experience as Sous Chef, Junior Sous Chef, or Specialty Chef in a luxury hotel or high-volume upscale restaurant
Proven expertise in one or more specialty cuisines (e.g. Italian, Asian, Caribbean, Grill, Pastry)
Strong leadership, coaching, and team-building skills
Solid knowledge of food safety, sanitation, and kitchen operations
Creativity, innovation, and attention to detail
Ability to work in a fast-paced, multicultural, and guest-focused environment
Flexibility to work evenings and holidays as required
Strong communication skills
Proficiency in English, Spanish and Papiamentu

Job Responsibility

Supporting the Senior Culinary Leadership in overseeing the kitchen operations while bringing expertise and passion to a designated cuisine
Supervising daily kitchen operations
Leading culinary associates
Upholding food quality and safety standards
Contributing creative ideas to menus that bring the soul of The Pyrmont to every guest’s dining experience

What we offer

All costs associated with your work and resident permits to be paid by the hotel
Private health insurance plan fully covered by the employer for the first year of employment
Company phone
A vacation allowance of 5% of the net total salary, pro-rated as per your start date payable in June of every year
On the job coverage AD&D insurance
A pension plan will be available upon entering an indefinite work agreement
Participation in Management Bonus Program

Fulltime

New

Sous Chef

An Epic Icon needs an Epic Team! Are you looking for a once-in-a-lifetime opport...

Location

Australia , Yulara

Salary:

Not provided

Voyages Indigenous Tourism

Expiration Date

March 06, 2026

Requirements

Certificate IV in Commercial Cookery
Strong background in 5-star hotel or resort kitchens
Strong leadership mindset
Previous experience in a multi-venue hotel environment preferred
A National Criminal History Check is a mandatory step in the recruitment process

Job Responsibility

Assist senior chefs with menu planning, stock control, ordering, and rostering
Support kitchen operations across all sections, including Pastry Kitchen and Bakery as required
Work closely with the Executive Chef and Executive Sous Chefs to ensure smooth, efficient, and compliant kitchen operations
Undertake hands-on kitchen duties including food preparation, cooking, cleaning, and service
Assist across all kitchen sections as directed by the Head Chef

What we offer

25% discount on accommodation
Competitive pay
Resort discounts
Delicious on-shift meals
Relocation assistance payment of up to $700
Access to staff pool, gym, and Residents Club
Rental discounts
$700 vacation bonus
Resort vouchers for work anniversary
Development opportunities

Fulltime

Chef De Partie

We are seeking a talented and passionate Chef de Partie to join our culinary tea...

Location

Vietnam , Phu Quoc

Salary:

Not provided

The Hoxton

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent qualification in the culinary arts
Demonstrated experience in a senior role leading a commercial or restaurant kitchen
Strong working knowledge of HACCP and food handling requirements
Proficiency in various cooking techniques and cuisines
Previous exposure to high volume restaurants or event spaces
Excellent leadership and team management skills
Strong communication skills in English
Ability to work various shifts including evenings, weekends and public holidays
Detail-oriented with a focus on food quality and presentation
Innovative approach to cooking and menu development

Job Responsibility

Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry
Prepare, cook, and present dishes to the highest standards
Assist the Sous Chef and Head Chef in menu planning and development
Ensure compliance with food safety regulations and maintain a clean, hygienic work environment
Train and supervise junior kitchen staff in your section
Monitor and maintain stock levels for your station
Collaborate with other sections to ensure smooth kitchen operations
Contribute creative ideas for new dishes and menu improvements
Adapt to changing priorities and maintain efficiency during busy periods
Participate in regular team meetings and training sessions

What we offer

A competitive package and plenty of development opportunities

Chef de Partie (Chicken)

We are seeking a talented and passionate Chef de Partie (Chicken) to join our cu...

Location

Vietnam , Phu Quoc

Salary:

Not provided

The Hoxton

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent qualification in the culinary arts
Demonstrated experience in a senior role leading a commercial or restaurant kitchen
Strong working knowledge of HACCP and food handling requirements
Proficiency in various cooking techniques and cuisines
Previous exposure to high volume restaurants or event spaces
Excellent leadership and team management skills
Strong communication skills in English
Ability to work various shifts including evenings, weekends and public holidays
Detail-oriented with a focus on food quality and presentation
Innovative approach to cooking and menu development

Job Responsibility

Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry
Prepare, cook, and present dishes to the highest standards
Assist the Sous Chef and Head Chef in menu planning and development
Ensure compliance with food safety regulations and maintain a clean, hygienic work environment
Train and supervise junior kitchen staff in your section
Monitor and maintain stock levels for your station
Collaborate with other sections to ensure smooth kitchen operations
Contribute creative ideas for new dishes and menu improvements
Adapt to changing priorities and maintain efficiency during busy periods
Participate in regular team meetings and training sessions

What we offer

The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand
The ability to challenge the norm and work in an environment that is both creative and rewarding
Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity
A competitive package and plenty of development opportunities

Chef De Partie (Hot)

We are seeking a talented and passionate Chef de Partie (Hot) to join our culina...

Location

Vietnam , Phu Quoc

Salary:

Not provided

The Hoxton

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent qualification in the culinary arts
Demonstrated experience in a senior role leading a commercial or restaurant kitchen
Strong working knowledge of HACCP and food handling requirements
Proficiency in various cooking techniques and cuisines
Previous exposure to high volume restaurants or event spaces
Excellent leadership and team management skills
Strong communication skills in English
Ability to work various shifts including evenings, weekends and public holidays
Detail-oriented with a focus on food quality and presentation
Innovative approach to cooking and menu development

Job Responsibility

Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry
Prepare, cook, and present dishes to the highest standards
Assist the Sous Chef and Head Chef in menu planning and development
Ensure compliance with food safety regulations and maintain a clean, hygienic work environment
Train and supervise junior kitchen staff in your section
Monitor and maintain stock levels for your station
Collaborate with other sections to ensure smooth kitchen operations
Contribute creative ideas for new dishes and menu improvements
Adapt to changing priorities and maintain efficiency during busy periods
Participate in regular team meetings and training sessions

What we offer

The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand
The ability to challenge the norm and work in an environment that is both creative and rewarding
Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity
A competitive package and plenty of development opportunities

Senior Sous Pastry Chef

Batard

Location:
Australia , Sydney

Category:
-

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
December 06, 2025

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