About the business
Da Orazio Pasticceria is a well-established Italian pasticceria and hospitality group operating across three venues in Sydney: the Da Orazio Pasticceria production facility and café at 200 Euston Road, Alexandria (our central production hub), Da Orazio Pizza + Porchetta at Bondi Beach, and the recently opened Da Orazio Trattoria on McLachlan Avenue, Rushcutters Bay.
Our pastry program supplies all three venues with authentic Italian pastries, desserts and cakes — including our signature maritozzi, cannoncini, tette della Monaca and made-to-order celebration cakes — produced daily from our Alexandria facility and delivered to the Bondi and Rushcutters Bay venues.
About the business
We are looking for a passionate and reliable Pastry Chef to join our team at our Alexandria production facility. The successful candidate will work as part of our pastry team, preparing a wide range of authentic Italian pastries, desserts and cakes for supply across our three Sydney venues. This is a hands-on role suited to someone with strong pastry skills, attention to detail and a genuine passion for traditional Italian baking and desserts.
Job tasks and responsibilities
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- Open assigned sections of the pasticceria each morning, confirming benches, mixers, sheeters and ovens are clean and functioning before the day's production runs begin, and completing Da Orazio's food-safety and WHS opening checks in line with the venue's HACCP program.
- Inspect incoming dairy, flours, pistachio paste, chocolate couverture and fresh fruit against Da Orazio's supplier and quality standards, rejecting anything substandard, and scaling ingredients on the bench to each recipe card before mixing.
- Produce the pasticceria's doughs and pastry bases from scratch — brioche for maritozzi, choux, laminated and short pastries — working the dough through mixing, resting and proving, then cutting, rolling and shaping each product to the house specification.
- Make Da Orazio's creams and fillings, including the orange-and-vanilla maritozzi cream, pistachio crème, custards and ganaches, to the recipe and consistency the venue's signature lines depend on.
- Set and watch the deck and convection ovens through each bake, judging colour, rise and finish on the tray to call the right pull time for buns, choux and cakes so nothing over- or under-bakes.
- Run assigned production batches end to end — forming and panning product, loading and unloading the ovens in sequence, de-panning and moving finished goods to the cooling racks — so morning café service and retail cabinets are stocked on time.
- Finish and present the range: glazing pastries and buns, filling and dusting maritozzi and cannoncini, and decorating made-to-order and celebration cakes with cream, icing and pistachio to Da Orazio's display standard.
- Operate the pastry sheeter, moulding and biscuit-cutting equipment to roll and form dough and cut biscotti and biscuit lines to consistent size and weight.
- Clear down the section between and after runs — emptying, washing and greasing trays, tins, moulds and small equipment — and hand back a clean, service-ready bench in line with the venue's cleaning schedule.
Skills required:
· At least a Certificate IV in Commercial Pastry Cookery and 1 year of relevant experience OR at least 3 years of relevant experience.
· Strong knowledge of pastry preparation, baking techniques and dessert production.
· Ability to prepare Italian pastries, cakes and desserts to a consistently high standard.
· Good attention to detail, organisation and time-management skills in a busy kitchen environment.
Pay: $95,000.00 – $105,000.00 per year
Work Location: In person
