Pastry Chef/Chef de Partie

Lagotto Fitzroy North; Shire of Yarra Ranges; On-site; AUD 70,000 - 85,000; Full time

Benefits offered by this job

Four‑day week

Professional development

Awarded restaurant

Job summary

Lagotto, an established Italian restaurant in Melbourne, is seeking a motivated Chef de Partie with strong pastry experience. The role focuses on pastry, desserts and bread production, including house-made focaccia.

You will take ownership of the pastry section, craft seasonal desserts and work in a fast-paced kitchen with a collaborative team. The ideal candidate has 1–2 years in pastry, a passion for high-quality desserts and the ability to contribute to the dessert menu.

Qualifications

• Minimum 1–2 years of professional kitchen experience with a strong pastry background.
• Experience in a hatted restaurant or quality dining establishment preferred.
• Strong pastry techniques, attention to plating and dessert development.
• Ability to manage pastry mise en place, stock and prep in a fast-paced kitchen.

Responsibilities

• Take responsibility for daily pastry and dessert preparation and execution.
• Prepare and plate high-quality desserts to restaurant standards.
• Develop creative, seasonal desserts and new menu ideas.
• Produce pastry components including ice creams, sorbets, creams and mousses.
• Oversee daily production of house-made focaccia, sourdough starter maintenance and baking.
• Maintain consistency, precision and cleanliness in pastry production.
• Support senior chefs and collaborate with other kitchen sections.

Skills

Pastry

Desserts

Bread making

Sourdough

Ice creams

Job description

Lagotto – Fitzroy North, Melbourne

We are looking for a motivated and talented Chef de Partie with strong pastry experience to join our kitchen team at Lagotto, an established Italian restaurant awarded five consecutive Good Food Chef Hats.

This is a hands‑on position suited to someone who has a genuine passion for pastry, bread making, desserts and creative cooking, with the skills and confidence to take ownership of our pastry section.

The ideal candidate will have solid experience in pastry and dessert preparation, strong attention to detail and the ability to work efficiently in a fast‑paced, professional kitchen.

Chef de Partie – Full Time | Pastry & Bread Focus

About the Role

• Take responsibility for the daily preparation, organisation and execution of the pastry and dessert section.

• Prepare and plate high‑quality desserts to our restaurant standards.

• Assist in the development of creative, seasonal desserts and new menu ideas.

• Produce a variety of pastry components, including ice creams, sorbets, creams, mousses, baked elements and other dessert preparations.

• Take responsibility for the daily production of our house‑made focaccia, including sourdough starter maintenance, dough preparation, fermentation, proofing and baking.

• Ensure consistency, precision and attention to detail across all pastry and bread production.

• Manage pastry mise en place, stock rotation, ordering and preparation lists.

• Work across other kitchen sections when required.

• Maintain a clean, organised and safe workspace.

• Follow recipes, systems and food safety procedures.

• Support senior chefs and contribute to a positive team culture.

What We’re Looking For

• Minimum 1–2 years of professional kitchen experience, with a strong background in pastry.

• Previous experience in a hatted restaurant or quality dining establishment preferred.

• Strong pastry skills and confidence running a dessert section are essential.

• Experience with bread making, fermentation and working with sourdough starters is highly desirable.

• Good knowledge of pastry techniques, plated desserts, ice creams, sorbets and modern dessert preparation.

• Creativity and enthusiasm for developing new desserts using seasonal ingredients.

• Strong organisational skills, precision and attention to detail.

• Ability to work independently and maintain high standards during busy services.

• Passion for Italian cuisine, seasonal produce and quality cooking.

• A positive attitude, strong work ethic and willingness to learn.

• Good communication skills and a team‑focused approach.

• Flexibility with evenings and weekends.

• Australian work rights required for this position.

What We Offer

• A supportive and professional working environment.

• The opportunity to work in an established, award‑winning Italian restaurant.

• A four‑day working week.

• The opportunity to take ownership of the pastry and bread production and contribute to the development of our dessert menu.

• The chance to work with quality seasonal ingredients and explore creative pastry and fermentation techniques.

• Opportunities for professional development and career progression.

• Competitive pay based on experience.