Pastry Chef de Partie

Sociable Tech; Inner West; On-site; AUD 75,000 - 80,000; Full time

Job summary

Dry Dock Hotel Operations Pty Ltd is seeking a Pastry Chef de Partie to lead the pastry section across the Dining Room and Public House in a hatted kitchen. You will manage daily prep, mise en place and service while upholding high standards and assisting with dessert development with the senior team.

With 2+ years’ experience, you will work independently during service, mentor commis chefs, and maintain exceptional food quality and presentation in a premium venue known for its One Hat dining

Qualifications

• 2+ years’ experience as a Pastry Chef de Partie or a strong Demi Chef de Partie in pastry.
• Solid foundation in pastry techniques: laminated doughs, plated desserts, ice creams and sorbets, chocolate and petit fours.
• Able to run your section on your own during service and guide commis chefs.
• Organised and calm under pressure in a fast-paced environment.
• Clear communicator and a good team player.

Responsibilities

• You’ll handle daily prep, mise en place and service, keep the section’s standards consistent, and help develop new desserts and pastry items with the senior kitchen team.

Skills

Laminated doughs

Plated desserts

Ice creams & sorbets

Chocolate & petit fours

Team leadership

Job description

Dry Dock Hotel Operations Pty Ltd The Role: Reporting to our hatted Head Chef, Ben Sitton, you’ll run the pastry section across the Dining Room and Public House.

You’ll handle daily prep, mise en place and service, keep the section’s standards consistent, and help develop new desserts and pastry items with the senior kitchen team. This is a role for a pastry chef who wants to sharpen their craft in a hatted kitchen and grow into a senior position. About

You: 2+ years’ experience as a Pastry Chef de Partie or a strong Demi Chef de Partie in pastry, ideally in a hatted or high-volume premium kitchen Solid foundation in pastry techniques: laminated doughs, plated desserts, ice creams and sorbets, chocolate and petit fours Able to run your section on your own during service and guide commis chefs Organised and calm under pressure in a fast-paced environment Precise, with a strong focus on food quality and presentation Clear communicator and a good team player About Company About

Us: The Dry Dock Public House and Dining Room is a premium, multi-experience hospitality venue featuring a stylish Public Bar, Outdoor Dining Courtyard, Lounge Bar, and destination One Hat Dining

Room, delivering a quality product and a considered guest experience. Following a stunning venue renovation in 2023, we have quickly established ourselves as a standout Balmain dining and drinking destination for locals and visitors alike. Join one of Sydney’s most celebrated pubs: The

Good Food Guide – Pub of the Year 2026 and One Hat Time

Out – Best Bar & Pub 2026 AHA NSW – Best Restaurant 2025 ALIA – Best Wine List 2025 “3 Glass” wine list rating, and Australia’s Choice – Best Wine List at the Wine List of the Year Awards, 2024 and 2025 The Dry Dock delivers premium hospitality with care, consideration and heart.

Work Type: Full time Salary: $75000-80000 Job Publish: 11-11-2026 Job Expire: 11-12-2026