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 solid Commis Chef in a fast-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.
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📌 Chef De Partie (Station Chef / Line Cook) (Toowoomba)
🏢 Nourish Cafe Toowoomba
📍 Toowoomba