Pastry Chef de Partie

About the role

As Pastry Chef de Partie, you will be responsible for ensuring the smooth, efficient, and consistent execution of desserts and pastry components during both prep and service. You'll work with the best Australian produce available, applying precision, discipline, and creativity within a supportive and highly professional kitchen environment.

Key responsibilities

• Help achieve consistent, high-quality output in the pastry section during mise en place and service

• Execute desserts and pastry items to the highest standard in line with the restaurant's vision

• Maintain a clean, organised and efficient workstation

• Support junior pastry staff within your section

• Uphold food safety and hygiene standards at all times

• Work collaboratively with the wider kitchen team to ensure a seamless operation

About you

• Diploma qualification in pastry and/or 1 to 3 years of pastry experience

• Deep respect for produce and seasonality, with strong technical pastry skills

• Committed to learning and refining your craft under experienced leadership

• Calm under pressure and able to communicate clearly and respectfully

• Passionate about sustainable practices and high-quality, produce-driven dessert cookery

About us

Saint Peter is a progressive seafood restaurant led by award-winning chef Josh Niland, dedicated to sustainable whole fish cookery and redefining what seafood dining can be.

Benefits

• Join a globally recognised restaurant redefining modern seafood dining

• Be mentored by Chef Josh Niland and a highly skilled senior team

• Learn advanced techniques in produce-driven pastry and zero-waste practices

• Opportunities to grow within a wider group that includes Fish Butchery and other projects

• Be part of a high-performance team that values hard work, consistency, and innovation