Overview
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.
The Role
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
What We're Looking For
* 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
Why Join The Oriana
* 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
The Opportunity
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.
Desired Skills and Experience
Lead pastry at The Oriana, Circular Quay. Create refined desserts in a high‐volume, produce‐led kitchen within an iconic waterfront venue.
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