What opportunities for advancement should be highlighted in a Chef de Partie job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

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 writing a job description for a Chef de Partie, it's important to highlight clear career progression paths. This could include potential promotions to senior roles like Sous Chef or Head Chef, and opportunities for gaining additional responsibilities or leading a team. Mentioning these opportunities can attract ambitious candidates who are looking for a place to grow professionally.

Common misunderstanding: Advancement opportunities are only about promotions.

While promotions are a significant aspect, advancement can also mean developing new skills, leading projects, or expanding into new culinary areas. It's beneficial to describe these varied paths to give a fuller picture of what candidates can aspire to achieve.

Common misunderstanding: All kitchens provide similar advancement opportunities.

Each kitchen has its unique structure and opportunities. It's crucial to specify what makes your kitchen's career progression special or different from others, whether it's through innovative cooking techniques, leadership development programs, or a focus on sustainable practices.

How can I show candidates that there are career progression paths available in my kitchen?

To effectively show career progression paths in your kitchen, include specific examples of past employees who have advanced within your team. Detail any structured paths like moving from Chef de Partie to Sous Chef, or special projects that might lead to leadership roles. Also, highlight any ongoing training sessions, workshops, or seminars that support career growth.

Common misunderstanding: Career progression is automatic.

Career progression often requires effort and achievement from the employee, not just time spent in the position. Make it clear that advancement is based on performance, skill development, and the ability to take on greater responsibilities.

Common misunderstanding: Only senior positions count as career progression.

Advancement can also occur in the form of expanding expertise in certain culinary techniques or taking on new responsibilities within the kitchen. Clarify that progression can have many forms, not just upward movement in the hierarchy.

Should I mention structured mentorship or training programmes in a Chef de Partie job description?

Yes, mentioning structured mentorship and training programmes in the job description is highly beneficial. These programmes show candidates that you invest in your staff's professional development and support their growth within the industry. It can be a major draw for those looking to enhance their skills and advance their careers.

Common misunderstanding: Mentorship is only for new or inexperienced chefs.

Mentorship can benefit all levels of culinary staff, providing guidance, enhancing skills, and offering insights into advanced culinary techniques and leadership. Emphasize that your mentorship programmes are designed to support ongoing professional development at all career stages.

Common misunderstanding: Training programmes are just about cooking techniques.

While cooking skills are crucial, training programmes can also cover areas like food safety, cost control, inventory management, and customer service. Highlight the comprehensive nature of your training to attract candidates interested in a well-rounded career development.