Sous Chef Pastry | Full Time | InterContinental Sydney

InterContinental Hotels & Resorts; Sydney; On-site; AUD 75,000 - 95,000; Full time

Benefits offered by this job

Complimentary meals on shift

IHG discounts (accommodation andDining

Career development

Birthday leave

Parental leave (enhanced)

Health days

Job summary

InterContinental Sydney is seeking a talented Sous Chef – Pastry to join our renowned Culinary team. Reporting to the Executive Pastry Chef, you will oversee daily pastry production across our restaurants, high tea and large-scale events, delivering exceptional quality and creativity.

You will lead, coach and develop junior staff, ensure food safety, and contribute to seasonal menu development within a luxury hotel setting in Circular Quay. A passion for pastry and high standards is essential.

Qualifications

• Two years minimum pastry experience, including at least one year in a supervisory role.
• Strong pastry techniques across sweet and savoury.
• Experience in functions or large-scale catering is essential.

Responsibilities

• Coordinate daily pastry operations with quality and presentation.
• Oversee prep and finishing of pastries, desserts, canapés, breads and high tea.
• Contribute to seasonal menu development.
• Support the Executive Pastry Chef with planning, stock control, costing and budget management.
• Lead and coach junior team members.
• Maintain food safety, hygiene and kitchen organisation.
• Coordinate pastry production for restaurant service and events.
• Plan ahead and manage priorities while maintaining luxury standards.

Skills

Pastry expertise

Leadership

Food safety

Menu development

Time management

Job description

Sous Chef Pastry | Full Time | InterContinental Sydney

Create exceptional pastry experiences in one of Sydney’s most iconic luxury hotels

Full-Time | Lead pastry production across restaurants, high tea and events

Circular Quay location | Complimentary meals | IHG colleague discounts and career development

From the moment you step through InterContinental Sydney’s iconic sandstone arches, you will be immersed in timeless magnificence and grandeur.

Set within the beautifully restored Treasury Building of 1851, our hotel offers 509 guest rooms, 28 luxury suites, an award-winning Club InterContinental lounge and vibrant dining venues in the heart of Circular Quay.

We are seeking a talented and passionate Sous Chef – Pastry to join our Culinary team. Reporting to the Executive Pastry Chef, you will help lead the daily operations of our pastry section, delivering exceptional quality, creativity and consistency across a diverse range of offerings.

From intricate plated desserts and elegant high tea selections to canapés, artisan breads and large-scale events, this is an opportunity to showcase your craft, bring fresh ideas to the table and help create memorable dining experiences.

Your day to day

Coordinate daily pastry operations, ensuring exceptional quality, consistency and presentation across all production.

Oversee the preparation and finishing of sweet and savoury pastries, plated desserts, canapés, breads and high tea selections.

Contribute to seasonal menu development, bringing creativity and new ideas to our pastry offering.

Support the Executive Pastry Chef with production planning, stock control, food costing and budget management.

Lead, coach and support junior team members, fostering a positive and collaborative kitchen environment.

Maintain exceptional standards of food safety, hygiene, cleanliness and kitchen organisation.

Coordinate pastry production for restaurant service, high-volume morning and afternoon teas, functions and special events.

Plan ahead and manage competing priorities while maintaining our luxury standards.

Sous Chef – Pastry

InterContinental Sydney

• Create exceptional pastry experiences in one of Sydney’s most iconic luxury hotels

• Full-Time | Lead pastry production across restaurants, high tea and events

• Circular Quay location | Complimentary meals | IHG colleague discounts and career development

InterContinental Sydney

From the moment you step through InterContinental Sydney’s iconic sandstone arches, you will be immersed in timeless magnificence and grandeur.

Set within the beautifully restored Treasury Building of 1851, our hotel offers 509 guest rooms, 28 luxury suites, an award-winning Club InterContinental lounge and vibrant dining venues in the heart of Circular Quay.

Your Role – Inspire Incredible!

We are seeking a talented and passionate Sous Chef – Pastry to join our Culinary team. Reporting to the Executive Pastry Chef, you will help lead the daily operations of our pastry section, delivering exceptional quality, creativity and consistency across a diverse range of offerings.

From intricate plated desserts and elegant high tea selections to canapés, artisan breads and large-scale events, this is an opportunity to showcase your craft, bring fresh ideas to the table and help create memorable dining experiences.

Your day to day

• Coordinate daily pastry operations, ensuring exceptional quality, consistency and presentation across all production.

• Oversee the preparation and finishing of sweet and savoury pastries, plated desserts, canapés, breads and high tea selections.

• Contribute to seasonal menu development, bringing creativity and new ideas to our pastry offering.

• Support the Executive Pastry Chef with production planning, stock control, food costing and budget management.

• Lead, coach and support junior team members, fostering a positive and collaborative kitchen environment.

• Maintain exceptional standards of food safety, hygiene, cleanliness and kitchen organisation.

• Coordinate pastry production for restaurant service, high-volume morning and afternoon teas, functions and special events.

• Plan ahead and manage competing priorities while maintaining our luxury standards.

About You

You are a skilled pastry professional with a passion for quality, creativity and developing others. You take pride in the finer details and thrive in a fast-paced kitchen where no two days are the same.

• Minimum of two years’ experience as a Pastry Chef, including at least one year in a supervisory or leadership role.

• Strong technical pastry skills across sweet and savoury production, with a well-rounded understanding of pastry techniques, flavours and presentation.

• Proven ability to lead, coach and support junior team members while working autonomously.

• Experience in functions, events or large-scale catering is essential.

• A la carte dessert and high tea experience will be highly regarded.

• Creative flair and an interest in seasonal menu development.

• Understanding of food costing, budgets, stock control and production planning.

• A strong commitment to food safety, hygiene and maintaining an organised kitchen.

• The ability to work under pressure, prioritise effectively and consistently deliver high standards.

What You’ll Enjoy

Your career with IHG comes with a range of benefits designed to support you both professionally and personally.

• A supportive, high-performing Culinary team with opportunities for mentoring and coaching.

• Opportunities to showcase your creativity and contribute to seasonal menu development.

• Training and development to support your career progression within IHG.

• Paid birthday leave, enhanced parental leave and proactive health days.

• Complimentary meals on shift.

• IHG accommodation and dining discounts, plus access to additional retail discounts.

• The opportunity to build your career within a globally recognised luxury hospitality brand.

We are proud to be InterContinental Sydney and proud to be IHG, and we know you will be too.

Ready to bring your pastry expertise to an iconic Sydney hotel? Visit careers.ihg.com to learn more and apply.

You do not need to meet every requirement to take the next step. If you believe you would be a great fit, we would love to hear from you.