Head Chef & Chef de Partie
M.V. Jasmine | Luxury Vessel, Byron Bay
M.V. Jasmine, a luxury boutique vessel operating premium brunch cruises in Byron Bay, is seeking a qualified and professional Chef and Chef de Partie to lead and run our onboard brunch service three times per week.
This is a unique opportunity to take ownership of a high-end culinary offering in a luxury maritime setting, delivering refined, seasonal cuisine with a strong focus on quality, efficiency, and guest experience.
We are seeking a career-driven individual who can bring skill, creativity, and leadership to our compact kitchen environment while maintaining the highest standards of food and service.
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To Succeed in This Role, You Will Have:
* Minimum 1–2 years' experience in a similar role within luxury hospitality, boutique hotels, restaurants, resorts, or premium catering
* Australian work experience (mandatory)
* Availability to work weekday and weekend mornings
* Strong knowledge of food safety, hygiene, and HACCP
* Ability to work independently, prioritise tasks, and manage time efficiently
* Proven leadership skills with the ability to train and guide team members
* Excellent communication, interpersonal, and organisational skills
* A genuine passion for high-quality food and exceptional guest service
* Certificate IV in Commercial Cookery or Diploma in Hospitality
(Significant relevant commercial experience may be considered in lieu of formal qualifications)
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Key Responsibilities:
* Lead and execute the onboard brunch menu with consistency, creativity, and precision
* Develop and refine seasonal, high-quality brunch dishes suited to a luxury cruise environment
* Maintain the highest standards of food quality, presentation, and taste
* Ensure full compliance with food safety, hygiene, and sanitation regulations
* Manage food costs through portion control, waste reduction, and efficient stock use
* Oversee stock ordering, receiving, quality control, rotation, and shelf-life management
* Ensure safe preparation of dishes for guests with dietary requirements (allergies and intolerances)
* Establish and maintain high standards of kitchen cleanliness, organisation, and safety
* Develop efficient service procedures and timings to suit cruise schedules
* Minimise energy waste and ensure correct use and care of kitchen equipment
* Ensure smooth, profitable, and professional kitchen operations at all times
Chef de Partie
Role Purpose:
The Chef de Partie supports the Head Chef by executing prep and service to a high standard while maintaining consistency, organisation, and food safety.
Key Responsibilities:
* Prepare and execute dishes according to Head Chef standards
* Manage assigned sections during prep and service
* Support smooth service flow during cruises
* Assist with stock rotation, portion control, and waste minimisation
* Maintain kitchen cleanliness, organisation, and safety
* Ensure food safety and hygiene standards are met at all times
* Support dietary and allergen requirements
* Assist in training junior kitchen staff when required
Requirements:
* Certificate IV in Commercial Cookery or equivalent experience
* Minimum 1–2 years' experience as a Chef de Partie or similar role
* Strong time management and organisational skills
* Ability to work efficiently in a small, fast-paced kitchen
* Knowledge of food safety, HACCP, and allergen control
* Australian work experience (mandatory)
* Availability for weekday and weekend mornings