What closing and cleaning duties should be included 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.

At the end of a busy day, a Chef de Partie is responsible for ensuring the kitchen is prepped for the next service. This includes cleaning workstations, storing ingredients properly, and participating in temperature and sanitation checks. These tasks are crucial to maintain a high standard of hygiene and order in the kitchen.

Common misunderstanding: Closing duties are just about cleaning.

While cleaning is a big part of closing duties, it’s also about preparing the kitchen for the next day. This includes checking stock levels, preparing ingredients for the next service, and ensuring equipment is properly shut down and maintained.

Common misunderstanding: Any staff member can perform end-of-day cleaning.

It’s important that someone with knowledge of the day’s operations, like a Chef de Partie, oversees closing duties. They ensure that nothing is overlooked and that the kitchen meets the required standards of cleanliness and organisation.

How do I convey the importance of sanitation in the Chef de Partie’s responsibilities?

Sanitation is not just a duty but a critical responsibility for a Chef de Partie. Highlighting this in the job description involves detailing specific sanitation tasks such as overseeing the cleaning of all surfaces, proper food storage, and conducting regular hygiene audits. This underscores the role’s importance in maintaining food safety and kitchen cleanliness.

Common misunderstanding: Sanitation is only necessary at the end of the day.

Sanitation is a continuous process. It needs to be maintained throughout the day, not just at the end. A Chef de Partie should ensure that all staff members are following hygiene practices during all stages of food preparation and service.

Common misunderstanding: Basic cleaning is enough for kitchen sanitation.

Sanitation goes beyond basic cleaning. It includes monitoring food temperatures, ensuring food is stored safely, and managing cross-contamination risks. These are all critical for food safety and must be part of the Chef de Partie’s responsibilities.

What is the best way to set expectations for end-of-day routines in a Chef de Partie job description?

Setting clear expectations for end-of-day routines involves outlining specific tasks that need to be completed, such as cleaning protocols, equipment shutdown procedures, and food storage guidelines. It’s also helpful to explain why these tasks are important for the operational success of the kitchen, such as maintaining equipment longevity and ensuring food safety.

Common misunderstanding: End-of-day routines are the same for every kitchen.

End-of-day routines can vary significantly depending on the type of kitchen and the food served. It’s important to tailor these routines to the specific needs and style of the restaurant to ensure they are effective and efficient.

Common misunderstanding: The Chef de Partie does not need to supervise end-of-day routines.

The Chef de Partie plays a crucial role in supervising end-of-day routines to ensure they are completed to a high standard. Their oversight helps maintain consistency and quality in kitchen operations.