J. MUSSILLON PTY LTD, trading as Courgette Restaurant, is seeking a qualified and experienced Pastry Chef to join our kitchen team at 54 Marcus Clarke Street, Canberra ACT 2601.

This is a permanent full-time position of 38 hours per week, offering a salary of AUD $80,000 to AUD $85,000 per annum, commensurate with qualifications and experience.

The successful candidate will take ownership of the pastry section at one of Canberra's most respected fine dining establishments, delivering a full range of pastries, desserts, and baked goods to a consistently high standard across à la carte and tasting menu service.

Benefits

• Salary of AUD $80,000 to AUD $85,000 per annum, commensurate with qualifications and experience
• Superannuation contributions in accordance with statutory requirements
• Annual leave and other leave entitlements per the National Employment Standards
• Permanent, full-time employment — 38 hours per week
• Work in one of Canberra's most awarded and respected fine dining restaurants
• Professional kitchen with quality equipment and exacting standards
• Supportive team culture with genuine career development opportunities
• Central Canberra CBD location

Task & responsibilities

• Plan and produce a full range of pastries, desserts, baked goods, and confectionery items for à la carte and set menus
• Inspect incoming ingredients for quality and accurately weigh and portion all components prior to production
• Mix, shape, and work dough and pastry products using both hand techniques and commercial equipment
• Prepare pastry fillings, glazes, creams, and decorative elements to the restaurant's specifications
• Monitor baking times and oven conditions throughout production, adjusting as needed to maintain consistent results
• Manage the full production cycle from preparation through to baking, cooling, and finishing of each batch
• Glaze, ice, and decorate finished products to meet Courgette's presentation standards
• Contribute to the development and refinement of new dessert and pastry items in collaboration with the Head Chef
• Maintain the cleanliness and correct operation of all pastry equipment and work areas in compliance with food safety and workplace health and safety requirements
• Manage pastry ingredient stock, minimise waste, and assist with ordering and receiving supplies
• Keep accurate records of recipes, production quantities, and ingredient usage
• Guide and support junior kitchen staff in pastry preparation and technique as required

Qualification & experience

• A relevant Certificate III or higher preferred
• Minimum 1 year of demonstrated experience as a Pastry Chef or Pastrycook in a commercial kitchen; 3 years preferred
• Experience in a fine dining or high-volume restaurant environment highly regarded
• Strong practical skills across pastry production, dessert plating, and cake decoration
• Sound knowledge of ingredients, flavour development, and contemporary pastry techniques
• Ability to maintain consistent quality and presentation standards throughout service
• Solid understanding of food safety and HACCP compliance requirements
• Well-organised, reliable, and able to work both independently and as part of a kitchen team