Demi Chef - Pastry, Luxury Hotel Desserts

Sofitel; Sydney; On-site; AUD 55,000 - 70,000; Full time

Benefits offered by this job

Accor Academy access

Accommodation benefits

Dining benefits

Job summary

Sofitel Sydney Darling Harbour is seeking a Demi Chef – Pastry to join our luxury kitchen team. You will refine your pastry craft while producing desserts, pastries and sweet items to high Sofitel standards for hotel outlets and events.

You’ll oversee daily pastry production, mentor junior staff, and work closely with senior chefs to ensure quality, consistency and a smooth service. Full Australian working rights required.

Qualifications

• Certificate III in Commercial Cookery, Patisserie or equivalent.
• Experience as a Demi Chef or Commis Chef in a pastry-focused role.
• Experience in a hotel, restaurant or high-volume kitchen.
• Strong pastry preparation and production skills.
• Knowledge of food safety, hygiene and HACCP.
• Ability to manage priorities and stay efficient during busy service.
• Organised, with good teamwork and communication.

Responsibilities

• Prepare, produce and present pastries, desserts, cakes and other sweet items to Sofitel standards.
• Follow recipes and production specs to maintain consistency and quality.
• Oversee daily mise en place and keep the Pastry section organised for service.
• Apply pastry techniques across creams, fillings, sauces, garnishes and components.
• Maintain high standards of presentation and attention to detail.
• Support junior team members and guide Commis Chefs daily.
• Ensure compliance with food safety, hygiene, sanitation and HACCP procedures.
• Collaborate with senior chefs to deliver pastry creations for outlets and events.

Education

Certificate III in Commercial Cookery/Patisserie

Job description

Sofitel Sydney Darling Harbour is seeking a Demi Chef – Pastry to join our luxury kitchen team. You will refine your pastry craft while producing desserts, pastries and sweet items to high Sofitel standards for hotel outlets and events.

You’ll oversee daily pastry production, mentor junior staff, and work closely with senior chefs to ensure quality, consistency and a smooth service. Full Australian working rights required.