Pizza Chef (Chef De Partie) Ventuno, Walsh Bay

SRG Hospitality; Sydney; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Clear career progression

Continuous development

Staff dining discounts

Job summary

SRG Hospitality is seeking a passionate Pizza Chef (Chef de Partie) to lead the pizza section in a busy Sydney kitchen. You will own your section, manage dough production, and ensure high-quality, consistently presented pizzas during lunch and dinner services.

Join a group known for produce-driven cooking, high standards, and mentorship of junior staff. Applicants must have full working rights in Australia and be available across evenings, weekends, and public holidays.

Qualifications

• Previous experience running a pizza section in a busy restaurant, ideally at CDP level.
• Solid dough knowledge and ability to operate a hot oven during peak service.

Responsibilities

• Section ownership: run the pizza section during lunch and dinner services.
• Dough production, proofing and mise en place management.
• Quality control: maintain bake, balance and presentation across pizzas.
• Kitchen operations: keep section clean, organized and compliant with food safety; support ordering, stock rotation and waste control.
• Team leadership: train and mentor commis and junior team members on your section.
• Cross-functional teamwork: communicate with the pass and floor, work with Head Chef and Sous Chef.

Skills

Pizza section experience

Dough knowledge

Communication

Leadership

Education

Trade qualification in Commercial Cookery

Job description

PIZZA CHEF (CHEF DE PARTIE)

Full-Time | Permanent

SRG Hospitality

Be part of something exceptional.

At SRG Hospitality, our kitchens are built around produce-driven cooking, high standards, and memorable dining experiences. Right now, we are growing our culinary teams across our group, and we are looking for a passionate and experienced Pizza Chef (Chef de Partie) to join us.

Working with us means setting the standard. You aren’t just filling a station—you own your section, establish the kitchen rhythm, hold the quality bar on every plate, and mentor the junior team members working alongside you. Whether joining an established brigade or running a busy harbourside kitchen, you will be part of a team that sets the benchmark for culinary excellence.

About SRG Hospitality

SRG Hospitality is a family-led Sydney restaurant group behind venues including Aqua Dining, Ripples, Ventuno, Noi, and Akti. We are a group with genuine scale and structured career pathways, combining corporate stability with the warmth, care, and attention of an independent operator.

What You’ll Be Doing

• Section ownership — Running the pizza section through high-volume lunch and dinner services with confidence and consistency.
• Dough management — Managing dough production, proofing, and mise en place so every service starts fully prepared.
• Quality control — Holding a high quality bar on every pizza—ensuring consistent bake, balance, and presentation.
• Kitchen operations — Keeping your section clean, organized, and compliant with food safety requirements while supporting ordering, stock rotation, and waste control.
• Team leadership & mentoring — Training and supporting commis and junior team members on your section.
• Cross-functional teamwork — Communicating effectively with the pass and the floor, working closely with the Head Chef and Sous Chef.

Who We’re Looking For

• Culinary experience — Previous experience running a pizza section in a busy restaurant, ideally at Chef de Partie level.
• Technical skills — Solid dough knowledge and confidence operating a hot oven during peak service periods.
• Formal qualification — Trade qualification (Certificate III or IV in Commercial Cookery) or equivalent experience.
• Mindset & communication — Good communication skills, a strong work ethic, and composure under pressure.
• Flexibility — Availability to work across evenings, weekends, and public holidays.
• Compliance — Full working rights in Australia.

If you take pride in dough, timing, and consistency, we want to hear from you.

What’s in it for You

• Clear career progression — Structured culinary pathways from CDP to Junior Sous, Sous Chef, and beyond across fifteen SRG venues heading to twenty.
• Continuous development — Opportunities to learn from Head Chefs and Executive Chefs who have built some of Sydney’s best-known dining rooms.
• Perks & discounts — Generous staff dining discounts across the entire SRG Hospitality group, with rosters built in advance and paid correctly every time.

How We Work

Heart, Ownership, Craft, Together. We look after our guests and each other, take responsibility without being asked, focus on the small details, and move as one team.

Applicants must have full working rights in Australia.

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