Build your career with SRG. SRG Hospitality is hiring chefs at every level for two of its waterfront venues. The Nielsen is in Nielsen Park, and Ripples Rose Bay is on the Rose Bay waterfront. One application covers both. Tell us which venue and role you want, or let us place you where you fit best. The roles *The Nielsen
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- Full-time Head Chef
- Casual Chef / Breakfast Chef *Ripples Rose Bay
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- Full-time Chef de Partie / Breakfast Chef
- Casual Chef What you’ll do *Head Chef (The Nielsen)
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- Lead the kitchen across all services, setting the standard for quality, consistency and presentation
- Develop menus with SRG’s culinary leadership, aligned to the venue’s style and seasonality
- Own food cost, GP, ordering, stock control and supplier relationships
- Build the kitchen roster within labour targets, and recruit, train and develop the brigade
- Make sure the kitchen meets food safety, allergen management and WHS standards *Chef de Partie / Breakfast Chef / Chef
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- Run a high-volume breakfast and brunch service with speed and consistency
- Prepare and present dishes to spec, every plate, every service
- Manage your section’s prep, stock rotation and ordering
- Keep a clean, organised kitchen that meets food safety standards
- Chef de Partie: run your section, support the Head Chef and Sous Chef, and help train junior chefs What we’re looking for *Head Chef
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- Proven experience as a Head Chef or senior Sous Chef in a quality, high-volume venue
- Strong commercial acumen, including food cost, GP and labour management
- A leader who builds,



develops and retains solid kitchen teams
- Creative, organised and calm under pressure *Chef de Partie / Breakfast Chef / Chef
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- Previous experience as a breakfast chef, cook or CDP in a busy restaurant or café
- Strong egg cookery and breakfast fundamentals
- Reliable, and comfortable with early starts and weekend shifts
- Calm under pressure, and a team player *All roles
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- Current Australian working rights Why SRG
- Career progression across the group. SRG runs venues across Sydney, so you can move up and across venues as you grow.
- Staff discounts across SRG venues
- Supportive, energetic kitchen teams
- Pay: Head Chef $100,000
- $120,000 + super | CDP $75,000
- 85,000 + super

How to apply
Apply through this ad with your CV. Shortlisted candidates will be invited to a paid trial shift. ### Company Overview SRG Hospitality is a premium hospitality group behind some of Sydney’s most iconic dining, event, and lifestyle venues. Built on exceptional food, thoughtful service, and strong leadership, SRG creates hospitality experiences that feel personal, generous, and distinctly human. With a growing portfolio across Sydney and plans to expand from 12 to 17 venues by 2026, SRG Hospitality combines culinary excellence, operational discipline, and creative ambition at scale. From front of house and back of house to head office and leadership, we invest in our people, back our leaders, and build careers alongside the business. SRG Hospitality is where elevated hospitality meets long-term opportunity.

📌 Head Chef, Breakfast Chef (Vaucluse)
🏢 SRG Hospitality
📍 Vaucluse