Chef de Partie

Hamilton Island Enterprises; Melbourne; On-site; AUD 60,000 - 75,000; Full time

Job summary

Hamilton Island Enterprises is seeking a skilled Chef de Partie to take ownership of a section in our seafood-focused kitchen at Catseye Pool Club, The Sundays. You will work closely with the Head and Sous Chefs to uphold the restaurant’s high standards and sustainable approach.

You’ll lead a small team, manage prep, line duties and stock, and demonstrate strong culinary technique in a premium, Chef Hat-awarded setting on Hamilton Island’s iconic beach.

Qualifications

• Certificate III in Commercial Cookery (Essential).
• Proven experience as a Chef de Partie, or a strong Demi Chef ready to step up, ideally within a premium restaurant or hatted kitchen.
• Strong section management skills, with confidence organising preparation and delivering consistent results during busy service.
• Experience preparing and cooking seafood preferred, with a commitment to quality produce, food safety and minimising waste.
• Australian working rights required.

Responsibilities

• Run your section from preparation through to service, ensuring dishes meet standards for flavour, presentation and consistency.
• Guide junior chefs, coordinate preparation and communicate with the brigade to keep service running smoothly.
• Manage stock within your section, minimise waste and maintain food safety standards.

Skills

Chef de Partie

Education

Certificate III in Commercial Cookery

Job description

Hamilton Island Enterprises – Melbourne VIC

CHEF DE PARTIE – Catseye Pool Club | The Sundays

Located within The Sundays, Catseye Pool Club is a Chef Hat-awarded restaurant overlooking the iconic Catseye Beach. Developed in partnership with celebrated chefs Josh and Julie Niland, of Sydney’s three-hatted Saint Peter, the restaurant brings their renowned approach to seafood, sustainability and quality to one of Hamilton Island’s most distinctive dining experiences.

We’re looking for a skilled Chef de Partie to take ownership of a section within our seafood-focused kitchen. This is an opportunity to build your skills, support junior chefs and work with exceptional produce in a team that values care, consistency and thoughtful preparation.

Why you’ll love working with us

• Work within a Chef Hat-awarded, seafood-focused restaurant
• Develop your skills through the culinary philosophy of Josh and Julie Niland
• Take ownership of your section and grow your leadership experience
• Build your career within Hamilton Island’s diverse culinary team
• Live and work in the heart of the Whitsundays

What you’ll be doing

Working closely with the Head Chef and Sous Chef, you’ll run your section from preparation through to service, ensuring every dish meets the restaurant’s standards for flavour, presentation and consistency.

You’ll guide junior chefs, coordinate preparation and communicate with the wider brigade to keep service running smoothly. You’ll also manage stock within your section, minimise waste and maintain food safety standards while supporting the kitchen’s considered approach to seafood and sustainability.

What we’re looking for

• Certificate III in Commercial Cookery (Essential)
• Proven experience as a Chef de Partie, or a strong Demi Chef ready to step up, ideally within a premium restaurant or hatted kitchen
• Strong section management skills, with confidence organising preparation and delivering consistent results during busy à la carte service
• Experience preparing and cooking seafood preferred, alongside a commitment to quality produce, food safety and minimising waste
• A collaborative approach, confidence supporting junior chefs and valid Australian working rights

About Hamilton Island

Our mission is to share the wonder of Hamilton Island with the world by creating wonder-filled experiences for our guests, employees and community.

Every team member plays a role in shaping those experiences, making Hamilton Island a great place to visit and work.

A little island can do wonders – make your next career move one to remember.