How should I emphasise customer service focus 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 emphasising customer service focus for an AV technician, it's essential to explain how technical excellence directly serves guest satisfaction and event success. AV technicians in hospitality environments must balance technical competency with professional service delivery that enhances rather than disrupts guest experiences.

Common misunderstanding: Technical expertise is separate from customer service requirements for AV roles.

In hospitality environments, technical excellence and customer service are inseparable because AV support directly impacts guest experiences and event satisfaction. Technical problems affect celebrations, presentations, and special moments that cannot be repeated, making service-focused technical support essential.

Common misunderstanding: AV technicians should focus on equipment rather than guest interaction to avoid disruption.

Effective AV technicians provide discrete technical support through professional guest interaction, clear communication, and proactive problem-solving that enhances events. Avoiding guest interaction often leads to misunderstandings and missed opportunities to provide excellent technical service.

What client interaction skills do AV technicians need in hospitality environments?

AV technicians need professional communication skills for explaining technical concepts to non-technical clients, patience and guidance when teaching equipment usage, discrete problem-solving that doesn't disrupt events, coordination abilities with event planners and vendors, and the ability to maintain service standards under pressure.

Common misunderstanding: Client interaction skills are only important for client-facing venues rather than behind-the-scenes technical support.

All hospitality AV work involves some level of client interaction, whether direct consultation or coordination through event planners. Even behind-the-scenes technical support affects guest experiences and requires professional communication with venue teams and vendors who directly serve clients.

Common misunderstanding: Technical knowledge is sufficient for explaining equipment usage to clients.

Effective client interaction requires translating technical concepts into practical implications for event success. AV technicians must understand client objectives and explain technical solutions in terms of guest experience enhancement rather than equipment specifications alone.

How do I balance technical requirements with hospitality service expectations?

Balance technical and service requirements by emphasising that technical excellence serves guest satisfaction, explaining how discrete technical support enhances events without drawing attention, describing professional appearance and behaviour standards, and outlining how technical problem-solving should prioritise event flow whilst maintaining safety.

Common misunderstanding: Hospitality service standards compromise technical quality and safety requirements.

Professional hospitality service enhances technical effectiveness by building client trust, enabling better coordination, and supporting long-term venue reputation. Service excellence and technical quality work together to create exceptional event experiences and successful business relationships.

Common misunderstanding: Service focus means accepting unreasonable technical requests that compromise equipment or safety.

Professional service includes educating clients about technical limitations, recommending alternatives that achieve their objectives safely, and maintaining equipment standards that ensure reliable performance. Good service sometimes requires saying no to protect long-term event success and guest safety.