About the role A Chef de Partie is responsible for running a designated kitchen station—such as grill, sauté, pantry, pastry, or larder—during preparation and service. They produce consistently high-quality dishes, maintain an organised and sanitary workspace, and support the wider kitchen team in delivering efficient service.

Key responsibilities

- Prepare, cook, and present menu items to recipe, portion, and quality standards.

- Independently manage an assigned station during service.

- Complete daily mise en place and ensure ingredients are correctly stored, labelled, and rotated.

- Maintain food safety, hygiene, allergen, and workplace safety requirements at all times.

- Monitor stock at the station, minimise waste, and communicate ordering needs to senior chefs.

- Ensure dishes leave the pass accurately, promptly, and consistently.

- Train and guide commis chefs, kitchen hands, or junior staff as required.





- Assist with menu development, specials, and recipe testing.

- Clean and maintain kitchen equipment and work areas.

- Work collaboratively with the Head Chef, Sous Chef, and front-of-house team during busy service periods.

About you

- Previous experience as a Chef de Partie, Line Cook, or strong Commis Chef in a quick-paced commercial kitchen.

- Sound knowledge of cooking techniques, knife skills, food preparation, and plating.

- Ability to work calmly and efficiently under pressure.

- Strong attention to detail, timing, cleanliness, and consistency.

- Knowledge of food safety and allergen-management procedures.

- Team-focused attitude with clear communication skills.

- Relevant cookery qualification is desirable.

📌 Chef de Partie (Station Chef / Line Cook) (Toowoomba)
🏢 Nourish Cafe Toowoomba
📍 Toowoomba