Botanical Hotel, a modern Australian Bar & Grill and South Yarra institution, is seeking a enthusiastic and passionate Pastry Chef.

We are a diversified venue with an engaging community. We offer multiple spaces including a brasserie, bar, private rooms, wine store and grocer.

We have a keen focus and outstanding reputation for serving seasonal and sustainable produce in a warm and welcoming environment.

Botanical Hotel also offers an award-winning wine list featuring both local and international wines, and a wide range of craft beers and spirits.

This position would suit an enthusiastic and dedicated hospitality professional.

The right candidate will be self-motivated, passionate and able to work within a team environment, achieving the highest standards.

Here is what's on offer…

A four day working week, encouraging a work-life balance

Be part of an exciting, fast-paced and multi-faceted venue

Have real responsibility which plays a crucial part in running the department

Cook and prepare our exciting, constantly developing menu

Public transport within walking distance

Iconic venue with the Royal Botanic Gardens at your doorstep

A minimum three years’ experience in a similar role and experience cooking over open fire will be highly regarded. Knowledge of premium beef cuts and seafood wil also be advantageous. However, we will also consider applicants wishing to take the next step in their career.

The successful candidate will:

Have experience within a fast-paced venue

Show a strong knowledge of Melbourne’s food scene

Demonstrate passion for working within team to provide memorable dining experiences

Be willing to go the extra mile to exceed our guests expectations

Show willingness to further their knowledge base

Have a friendly and outgoing, can-do attitude

Have a keen eye for detail and a strong work ethic

Demonstrate exceptional organizational and time management skills

Have the ability to take direction and also work autonomously

Have the flexibility to work weekends and public holidays

Duties include:

Menu development across a la carte and events menus

Management of the pastry section

Training and mentoring staff

Stock ordering and maintenance

Prepare and serve a variety of high quality ingredients and dishes

Work in a clean, safe and hygienic manner, following standard operating procedures

Ensure all relevant health regulations are adhered including cooking, serving and storage

Demonstrate a high level of knowledge of seasonality, produce and processing methods

If you are ready to take the next step in your career and feel you are the right candidate for this role, we want to hear from you.

Please forward your resume to [email protected]