Seafood Chef de Partie - Lead Your Kitchen Section

RPMGlobal; Hamilton Island; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Subsidised staff accommodation

Staff discounts on dining & tours

Gym membership discount

Job summary

Catseye Pool Club by Josh and Julie Niland on Hamilton Island is seeking a skilled Chef de Partie. You will run your own kitchen section, crafting high-quality seafood-focused dishes and supporting the Nilands' pioneering culinary philosophy in a premium island setting.

You will mentor junior team members, ensure service efficiency, and work across a dynamic menu with Sous and Head Chefs to maintain consistency and excellence.

Qualifications

• Certificate III in Commercial Cookery (Essential).
• 2-3 years' experience as a Chef de Partie or strong Demi Chef.
• Experience running your own section in a premium or high-volume venue.
• Passion for seafood and sustainable cookery.
• Strong organisational and mentoring skills.
• Ability to work varied shifts including early mornings, evenings, weekends, and events.
• Valid working rights in Australia.
• Manual open driver's licence (preferred).

Responsibilities

• Run your own kitchen section during service.
• Prepare mise en place and execute dishes to exacting standards.
• Collaborate with Sous and Head Chefs to deliver daily and seasonal menus.
• Mentor and assist in training Commis and Demi Chefs.
• Maintain strict food safety, hygiene, and cleanliness protocols.
• Assist with inventory, prep lists, and section organisation.
• Participate in special event prep and service where required.

Skills

Seafood cooking

Team mentorship

Food safety

Education

Certificate III in Commercial Cookery

Job description

Catseye Pool Club by Josh and Julie Niland on Hamilton Island is seeking a skilled Chef de Partie. You will run your own kitchen section, crafting high-quality seafood-focused dishes and supporting the Nilands' pioneering culinary philosophy in a premium island setting.

You will mentor junior team members, ensure service efficiency, and work across a dynamic menu with Sous and Head Chefs to maintain consistency and excellence.