What active service responsibilities should I include for an AV technician job description?

Date modified: 30th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email. Or book a demo to see how hospitality businesses use Pilla to create and record job descriptions.

Chef de Partie Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a dynamic contemporary restaurant serving 180 covers nightly with emphasis on seasonal British cuisine and innovative cooking techniques. Our kitchen maintains high-energy precision during service while fostering creativity and professional development among our culinary team. As a chef de partie, you'll work within our brigade system alongside passionate professionals committed to culinary excellence, managing your designated section with autonomy while contributing to cohesive team success. Our open kitchen environment demands consistency, speed, and attention to detail, supported by modern equipment and quality ingredients sourced from trusted local suppliers. The role offers exposure to diverse cooking methods, menu development participation, and mentoring opportunities with junior kitchen staff.
• Manage designated kitchen section efficiently during all service periods, maintaining consistent food quality and presentation standards • Execute mise en place preparation following established recipes and portioning specifications • Coordinate with head chef and sous chef on daily prep requirements, special dishes, and menu modifications • Supervise and train junior kitchen staff, including commis chefs and kitchen porters, ensuring proper technique and safety protocols • Maintain comprehensive knowledge of all section recipes, cooking methods, and plating presentations • Communicate effectively with service team regarding dish timing, dietary modifications, and special guest requirements • Ensure strict adherence to food safety, hygiene, and HACCP protocols throughout food preparation and service • Manage section inventory, including accurate portioning, waste reduction, and stock rotation procedures • Collaborate on new dish development, contributing creative ideas and technical expertise during menu planning • Support opening and closing procedures including equipment setup, cleaning schedules, and prep area organization • Maintain professional kitchen standards including knife skills, seasoning accuracy, and cooking temperature precision • Handle high-pressure service periods while preserving food quality and meeting timing expectations consistently
Essential Skills: Proven competency in fundamental cooking techniques including braising, roasting, grilling, and sauce preparation; expert knife skills with speed and precision for various cutting techniques; thorough understanding of food safety, hygiene, and HACCP principles; ability to work efficiently under pressure while maintaining quality standards; strong organizational skills for section management and mise en place preparation; effective communication abilities for kitchen coordination and team leadership; physical stamina for extended periods in hot, fast-paced kitchen environments. Preferred Qualifications: Formal culinary education or apprenticeship completion; 2+ years experience in similar kitchen environments with section responsibility; knowledge of dietary restrictions, allergen protocols, and special dietary preparation; experience with modern kitchen equipment including combi ovens, blast chillers, and professional-grade appliances; understanding of cost control, portion management, and inventory systems; leadership experience training junior kitchen staff; creativity in dish development and presentation techniques.
We're looking for dedicated culinary professionals with solid foundation skills who are ready to take their careers to the next level in our demanding but supportive kitchen environment. You should have 18+ months experience in professional kitchens with some section responsibility and solid food preparation skills. While formal culinary qualifications are great to have, we care more about your practical skills, work ethic, and genuine passion for creating amazing food. We'll provide comprehensive training on our specific recipes, plating standards, and how we do things here. There are real opportunities to grow your career including cross-training across different kitchen sections, getting involved in menu planning, and potential advancement to senior chef de partie or sous chef positions based on how you perform and your commitment to the role.
We're looking for someone who combines strong cooking skills with positive leadership qualities, fitting into our collaborative but focused kitchen culture. You should love the energy of a busy kitchen and stay calm under pressure, enjoy helping and teaching junior staff, and take real pride in consistently great food quality and presentation. We value people who are always keen to learn more, take feedback well, and bring creative ideas to menu development. Good time management, attention to detail, and reliability are really important for managing your section effectively. The right person will be passionate about their craft, committed to food safety excellence, and excited about growing with our expanding restaurant group.
Competitive salary of £28,000-£32,000 annually based on experience and demonstrated competencies, with performance reviews every six months offering advancement opportunities. Comprehensive benefits include: chef whites and knife roll provision; nutritious staff meals during all shifts prepared by our culinary team; 25 days paid annual leave plus bank holidays and personal development days; ongoing culinary education support including external course funding and industry conference attendance; clear progression pathway to senior chef de partie, sous chef, and head chef positions; modern kitchen environment with professional-grade equipment and tools; collaborative team culture with regular menu development participation; health and wellness programs including employee assistance and occupational health support; staff recognition programs celebrating culinary achievements and professional milestones.

When you're defining active service responsibilities for an AV technician, it's crucial to focus on real-time technical support, professional client coordination, and seamless equipment operation during live events. These responsibilities represent the core technical expertise and coordination skills that ensure successful event outcomes whilst maintaining professional service standards.

Common misunderstanding: Active service responsibilities are just equipment operation tasks.

Whilst equipment operation is important, active service responsibilities encompass real-time problem-solving, professional client interaction, vendor coordination, and quality monitoring throughout live events. These duties require technical expertise combined with professional communication and coordination skills under pressure.

Common misunderstanding: AV technicians work independently during events without coordination requirements.

Effective AV support requires constant coordination with event planners, presenters, venue staff, and external vendors. AV technicians must balance technical focus with professional communication and collaborative event support whilst maintaining equipment quality and guest experience standards.

How should AV technicians handle technical issues during live events?

AV technicians should troubleshoot technical issues quickly and discretely without disrupting event proceedings or guest experience. This involves implementing backup solutions immediately, communicating professionally with event coordinators about any impacts, maintaining calm composure under pressure, and documenting issues whilst ensuring continuous technical support.

Common misunderstanding: Technical issues during events can be addressed using standard troubleshooting timelines.

Live event technical problems require immediate resolution because events cannot pause for technical repairs. AV technicians must have backup solutions ready, alternative equipment available, and rapid troubleshooting procedures that restore service within seconds rather than minutes to prevent guest disruption.

Common misunderstanding: Equipment failures automatically excuse service disruptions during events.

Professional AV technicians are expected to prevent service disruptions even when equipment fails. This requires redundant systems, backup equipment, and creative problem-solving approaches that maintain technical support regardless of individual component failures.

What client interaction responsibilities do AV technicians have during events?

During events, AV technicians coordinate with presenters and performers providing technical guidance, manage wireless microphone distribution ensuring proper usage, communicate professionally with event hosts about technical requirements, coordinate with external vendors, and provide discrete technical consultation whilst maintaining seamless event support.

Common misunderstanding: AV technicians should avoid client interaction to focus on technical operations.

Effective AV support often requires direct client interaction to understand requirements, provide equipment guidance, and coordinate timing. Professional communication skills are essential for ensuring technical operations support rather than hinder event objectives and client satisfaction.

Common misunderstanding: Technical coordination can wait until convenient breaks in event programming.

Many technical coordination activities must occur during active event programming, including microphone management, lighting adjustments, and vendor coordination. AV technicians must provide discrete technical support and communication without disrupting event flow or drawing attention from programming.