What pay and benefits information should I include 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 be clear and specific about the pay and benefits. Include the salary range or hourly rate, and mention any additional financial perks like tips or bonuses. Also, list non-monetary benefits such as meals during shifts, health benefits, or paid holidays. This transparency helps set clear expectations and attracts candidates who are a good fit for your team.

Common misunderstanding: It’s enough to just mention that the pay is competitive.

Using vague terms like "competitive pay" can be confusing and might deter potential applicants who are looking for specific information. It's better to provide a clear pay range or specific salary to give candidates a concrete understanding of what to expect.

Common misunderstanding: Benefits are not as important as the salary information.

While salary is crucial, benefits are also a significant factor for many candidates. Including detailed benefits can make the position more attractive and show that your establishment values its staff, potentially leading to better retention and satisfaction.

How can I clearly communicate additional perks and benefits to potential Chef de Partie applicants?

To effectively communicate the perks and benefits in a Chef de Partie job description, list them clearly and concisely. Highlight unique benefits that set your restaurant apart, such as staff development opportunities, culinary training, or special team events. Make sure to explain each benefit and how it contributes to a positive work environment or personal growth, which can be a major draw for potential employees.

Common misunderstanding: All benefits have the same appeal to all candidates.

Different benefits may attract different candidates. For instance, some might value career development opportunities over financial perks. Tailor your benefits communication to reflect the values and culture of your kitchen, which helps attract candidates who are more likely to be a good fit.

Common misunderstanding: Overloading the job description with too many details about perks.

While it's important to communicate the available benefits, keep the information clear and to the point. Overwhelming candidates with too much detail can be counterproductive. Focus on the most relevant and attractive perks to keep the job description engaging and readable.

Why should I avoid using terms like “competitive pay” in a Chef de Partie job description?

Using terms like "competitive pay" can be vague and uninformative, which might lead to misunderstandings or lack of interest from potential candidates. It's more effective to specify the salary range or hourly rate. This clarity helps manage expectations and attracts candidates who are comfortable with the offered compensation, ensuring a better match for both the employer and the employee.

Common misunderstanding: “Competitive pay” means the salary is negotiable.

Many candidates might assume that "competitive pay" implies negotiability, which can lead to confusion during the hiring process. Being upfront about the pay scale can help avoid this issue.

Common misunderstanding: Using “competitive pay” makes the job seem more appealing.

While the term may seem to suggest a high salary, without specific figures, it lacks impact and can appear as though the employer is hiding lower wages. Clear, specific salary information is generally more appealing to job seekers.