Breakfast Chefs and Chefs de Partie | Ripples Milsons Point

Breakfast Chefs and Chefs de Partie Ripples Milsons Point

Be part of the first brigade in a new kitchen under the Harbour Bridge

Ripples Milsons Point sits at 1 Olympic Drive, between the Harbour Bridge and Luna Park, and reopens in the next couple of weeks, after a full refit. The kitchen is new, the menu runs from breakfast through to dinner, and nobody has cooked a service in it yet. The chefs we hire now decide how that kitchen runs, starting with the first Saturday breakfast rush.

Why we’re hiring now

Ripples is growing along the harbour. Ripples Rose Bay opened in July, Milsons Point reopens next, and Ripples Watsons Bay follows in 2027. Like Rose Bay, Milsons Point trades from breakfast to dinner. That means it needs chefs whose plates look the same at the busiest hour as at the quietest. We’re filling several full-time roles, on breakfast sections and on lunch and dinner sections.

Here’s the deal. The group sets the menu, and the harbour gets the headlines. In return, you get real volume in a kitchen built from scratch, inside a group that keeps opening venues.

What you’ll own

• Your section is ready on opening day, with prep lists, pars and plating specs written and tested before the first guest sits down.
• Your weekend breakfast tickets leave on time at full volume, and the hundredth plate looks like the first.
• Food cost and waste on your section stay inside the targets your head chef sets.
• At least one junior cook can run your section on your day off.
• By the end of your first year, your record puts you in the running for sous chef roles as the group opens Watsons Bay.

Your first 90 days, and your first year

By day 90: The venue is open, and your section hasn’t run out of a dish because prep fell short. Your weekend breakfast tickets leave the pass within [12] minutes at peak. Your pars and specs are written down, and the whole team uses them. You’ve trained one junior to run your section.

By month 12: Food cost on your section is at or under target for the last [two] quarters. Waste is logged every shift and sits lower than it did at opening. Two juniors can run your section. You and your head chef have agreed your next step, with a date on it.

You’ll do well here if

• You check your pars the night before and fix the gaps before anyone asks.
• Your plates at 11am on a Sunday match your plates at 7am on a Tuesday.
• When tickets stack up, you call it early to the pass instead of going quiet.
• You teach while you cook, and juniors copy the way you set up your mise en place.
• You’d rather cook one menu perfectly 300 times than change it every week.
• In a new kitchen, you log what doesn’t work, from a slow oven to a bad workflow, and push until it’s fixed.

What you need

• Chef de Partie experience in a kitchen that does quality and high volume at the same time
• Full Australian work rights
• Availability for weekend rosters, plus early starts if you’re on breakfast

What you get

• $75,000 to $85,000 plus super, full-time, based on your experience.
• A kitchen fitted out from scratch for the reopening.
• An easy commute without the car. Milsons Point station is a short walk up the hill, and ferries stop at Milsons Point and Kirribilli wharves. Street parking on Olympic Drive is metered.
• Room to move. SRG runs around 17 venues across Sydney, so your next role can be inside the group.

About SRG

SRG Hospitality is a Sydney family business. Bill and Kathleen Drakopoulos opened Aqua Dining in 2000, and their children now run around 17 venues, including Ripples Chowder Bay, Little Manly and Rose Bay. Aqua has traded for more than 25 years, and the group is still opening new sites. That means you can step up to sous chef or head chef without changing employers.

How to apply

Use the application link to submit your CV.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds, abilities, and identities.