This is not a standard pastry role.
We’re building something significant.
The Oriana is a new, multi-level hospitality destination located within the Overseas Passenger Terminal at Circular Quay - one of Sydney’s most iconic waterfront locations. Designed as a modern, produce-driven venue, it brings together high-volume energy with a premium, refined dining experience.
At the centre of it is The Oriana Restaurant - a flagship dining space focused on local seafood, refined grill and elevated, seasonal menus.
We’re now looking for a Pastry Sous Chef to take full ownership of the dessert offering - from concept through to execution.
This is a leadership pastry position within an opening team - built for someone who wants to create, not just execute.
You will:
Lead and run the pastry section across high-volume service
Design and deliver a refined, modern dessert menu aligned to a produce-led concept
Balance creativity with scalability - desserts that perform under pressure
Work closely with the Head Chef and senior team on menu direction
Build structure, systems and consistency from day one
Manage prep, ordering, costing and waste control
This is about setting the standard early - clean, sharp execution at volume.
Strong pastry background in quality, high-volume kitchens
Experience developing and executing seasonal dessert menus
A refined, modern style - balanced, produce-led, not overworked
Proven ability to deliver consistency at scale
Calm, organised and reliable under pressure
Takes full ownership of their section
Be part of a flagship Sydney venue launch in an iconic waterfront location
Lead and create the dessert offering for The Oriana Restaurant
Work within a large, structured, high-performing kitchen team
Genuine input into menu direction and creative development
A fast-paced, high-volume environment with a premium finish
If you’re a Pastry Sous Chef ready to step into a role where your work defines the standard - not follows it - this is your chance.
