Pastry chef salary: Awards, states, and the national line
A pastry chef’s salary in Australia is not a single figure. It depends on the award that covers the role, the state or territory where you work, and whether your pay is set by an individual arrangement, a collective agreement, or the minimum award rate. This article looks at where a pastry chef’s pay sits against the national full-time average and what moves it off that line.
The award floor for pastry chefs
Most pastry chefs are covered by the Hospitality Industry (General) Award. Under that award, a Level 2 cook grade 1 – a classification that typically includes qualified pastry chefs – receives a minimum weekly rate of $1,029.10 as of 1 July 2026. That works out to $27.08 an hour, or about $53,513 a year on a 38‑hour week. The rate is a little above the national minimum wage of $1,004.90 a week ($52,255 a year) that Fair Work sets for all award‑free employees.
The award also provides penalty rates for evening, night, and weekend work. For example, Monday to Friday evening work (7 pm to midnight) attracts an extra $2.95 per hour, and Saturday work is paid at $33.85 per hour. These loadings can lift a pastry chef’s weekly pay well above the base rate, especially in venues that operate outside standard hours.
How the national full‑time average compares
The ABS Average Weekly Earnings survey for May 2026 puts the national full‑time adult ordinary‑time average at $2,083.70 a week, or about $108,352 a year. That is the figure this site uses as its line. The full‑time median – the midpoint where half earn more and half earn less – is about $90,532 a year, according to the ABS Employee Earnings and Hours survey for August 2025. The all‑employees median is lower, at about $74,100.
A pastry chef on the award minimum earns roughly half the national full‑time average. But many pastry chefs are not on the minimum. The ABS data on method of setting pay shows that 38.5% of all employees have their pay set by an individual arrangement, which tends to produce higher earnings than award‑only rates. In the hospitality industry, collective agreements and individual contracts are common, especially in larger hotels and fine‑dining restaurants. A pastry chef with several years’ experience or a senior role in a high‑end establishment can earn $70,000 to $90,000 or more, bringing them closer to or above the national median.
Why state matters
Where you work also shifts the figure. The on‑site notes list full‑time average ordinary‑time earnings for each state and territory, derived from the same ABS survey. The Australian Capital Territory leads at about $119,090 a year, followed by Western Australia at $115,825 and New South Wales at $109,658. At the lower end, Tasmania averages $96,008 and South Australia $102,450.
These state averages reflect the overall labour market, not just hospitality. But they give a sense of the local pay climate. A pastry chef in Canberra or Perth is likely to earn more than one in Hobart or Adelaide, even under the same award, because employers in higher‑cost cities often pay above the minimum to attract and retain staff. The States and territories page shows how each state’s full‑time average compares to the national line.
Putting your own salary on the line
If you are a pastry chef and want to see where your pay sits, you can place your salary on the line. The tool compares your yearly before‑tax income to the national full‑time average, shows the equivalent weekly and hourly figures on a 38‑hour week, and tells you how far above or below the line you are. It uses the same ABS and Fair Work sources discussed here.
Tax and take‑home pay
Once you know your gross salary, the ATO’s 2026–27 tax rates apply. The first $18,200 is tax‑free. From $18,201 to $45,000 you pay 15¢ for each dollar over $18,200; from $45,001 to $135,000 the rate is 30¢; from $135,001 to $190,000 it is 37¢; and above $190,000 it is 45¢. A Medicare levy of 2% applies to most taxpayers, with reductions for low incomes. A pastry chef on the award minimum of about $53,513 would pay roughly $6,700 in tax plus the Medicare levy, leaving around $45,800 after tax.
The bottom line
A pastry chef’s salary is not a fixed number. The award sets a floor, but state location, employer type, experience, and the method of setting pay all push the figure up or down. Compared to the national full‑time average of $108,352, many pastry chefs earn less, especially early in their careers or in low‑cost regions. But the gap can narrow – or even reverse – for those in senior roles, in high‑paying states, or under individual arrangements. The How the figures are set page explains the sources and methods behind the averages and medians used here.