Chef de Partie - Lead a Station in a Fast-Paced Kitchen

Nourish Cafe Toowoomba; Toowoomba Regional; On-site; AUD 60,000 - 70,000; Full time

Job summary

Nourish Cafe Toowoomba is seeking a Chef de Partie to lead a designated kitchen station during service, ensuring consistently high-quality dishes and a clean, organised workspace. You will work with the Head Chef and team to maintain standards and efficiency.

Responsibilities include preparing and presenting menu items, managing mise en place, ensuring food safety and allergen procedures, and assisting with menu development and training of junior staff.

Qualifications

• Sound knowledge of cooking techniques, knife skills, food preparation, and plating.
• Knowledge of food safety and allergen-management procedures.

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.

Skills

Cooking techniques

Knife skills

Food safety

Allergen management

Communication

Teamwork

Attention to detail

Job description

Nourish Cafe Toowoomba is seeking a Chef de Partie to lead a designated kitchen station during service, ensuring consistently high-quality dishes and a clean, organised workspace. You will work with the Head Chef and team to maintain standards and efficiency.

Responsibilities include preparing and presenting menu items, managing mise en place, ensuring food safety and allergen procedures, and assisting with menu development and training of junior staff.