Job Description
Sydney Restaurant Group – Milsons Point NSW
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Every section is open. Larder, pasta, grill, sauce, pastry. A from-scratch brigade in a rebuilt kitchen. You pick your board.
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You are hired now and paid to train before you open. From the day you sign, you are cooking real service inside one of our kitchens — Ripples, Riva, Sails, The Nielsen, Ventuno, Noi. You learn our specs, suppliers and people first, then walk into Aqua with a team you already know.
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The pathway is short and it is real. CDP → Junior Sous → Sous → Head Chef → Executive Chef → Group Culinary. We are growing past 600 people in three months across fifteen venues heading to twenty-four. That creates leadership seats faster than we can hire them externally, so we promote into them.
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You will open a landmark, not inherit one. Menu development, section design, prep systems, ordering rhythms - the brigade builds them together. Opening a room like this stays on your résumé for the rest of your career.
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Chef De Partie (Multiple Roles) - Aqua Dining
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Full-time | Aqua Dining, Milsons Point | New Opening
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FOUR REASONS TO APPLY RIGHT NOW
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Every section is open. Larder, pasta, grill, sauce, pastry. A from-scratch brigade in a rebuilt kitchen. You pick your board.
n
You are hired now and paid to train before you open. From the day you sign, you are cooking real service inside one of our kitchens — Ripples, Riva, Sails, The Nielsen, Ventuno, Noi. You learn our specs, suppliers and people first, then walk into Aqua with a team you already know.
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The pathway is short and it is real. CDP → Junior Sous → Sous → Head Chef → Executive Chef → Group Culinary. We are growing past 600 people in three months across fifteen venues heading to twenty-four. That creates leadership seats faster than we can hire them externally,



so we promote into them.
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You will open a landmark, not inherit one. Menu development, section design, prep systems, ordering rhythms - the brigade builds them together. Opening a room like this stays on your résumé for the rest of your career.
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THE ROLE
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You own your section — mise en place, execution under pressure, consistency on every plate that leaves it, and the standard of the commis working under you.
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This is section leadership, not station filling. Run your own board, know your numbers, hold your own quality bar without being asked.
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WHAT WE ARE LOOKING FOR
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CDP experience, or a Demi genuinely ready to step up
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Cert III Commercial Cookery or equivalent demonstrated experience
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Real command of one or more sections in a quality-driven, high-volume kitchen
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Produce-led cooking — Italian or Modern Australian is an advantage, not a requirement
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HACCP, food safety, allergen management and stock control
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Composure on a Saturday night with a full book and a view that fills every table
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Available across evenings, weekends and public holidays — we trade seven days
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We hire on attitude as much as technique. A chef who is clean, prepared, honest about mistakes and generous with the commis beats a faster chef who is none of those things.
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THE PROCESS
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Trial Shift at an operating SRG venue
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Offer full-time/casual contract, salary/wage confirmed
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Placement into an SRG kitchen immediately,



training toward November
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THE LOCATION
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Milsons Point, on the harbour, with the Bridge on one shoulder and the Opera House across the water.
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Aqua opened in **** and spent twenty-three years as one of Sydney's most awarded and most booked dining rooms — the room the city chose when the occasion mattered. We closed in **** for building works and reopen in November with a rebuilt kitchen and a current menu.
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For a chef, an address like this changes two things. The guests care, so the cooking is held to a standard worth cooking to. And "Aqua Dining, opening brigade" is a line on your CV that every Sydney head chef reads properly.
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WHERE HOSPITALITY LEAVES ITS MARK
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That is SRG's line, and it is meant both ways — the mark we leave on guests, and the one this group leaves on the chefs who come through it.
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Bill and Kathleen Drakopoulos opened Aqua in ****. Everything else came after. Twenty-six years on, SRG is fifteen venues growing to twenty within six months - Ripples, Sails, The Nielsen, The Fenwick, Ventuno, Riva, Akti, Noi, Summer Salt and the food and beverage across The Langham, Sydney.
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What that means for your career:
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A ceiling worth chasing. SRG kitchens have earned Good Food Guide Chef's Hats and Restaurant & Catering Association awards for excellence. The standard here is set high enough to be worth cooking to.
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Range you cannot get in one kitchen. Fine dining, waterfront volume, Italian, hotel F&B; and forty-plus event spaces — all inside one employer.
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Still family-run. Led by Bill and Kathleen's four children. The people deciding your next step know your name and your work.
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Applicants must have full working rights in Australia.
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SRG Hospitality is an equal opportunity employer.

📌 Chef De Partie | $75K-$85K | Aqua Dining, Sydney
🏢 Sydney Restaurant Group
📍 Sydney