What specific experience level should be stated 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 clearly state the experience level needed. This helps ensure that you attract candidates who are capable of handling the responsibilities of the role. Specify whether you need a novice, intermediate, or advanced chef, based on the complexity and pace of your kitchen.

Common misunderstanding: Setting experience requirements too high will ensure better candidates.

While it might seem logical to set high experience requirements to attract top talent, this can actually limit your applicant pool. It's better to focus on the specific skills and capabilities needed for the role, rather than just years of experience.

Common misunderstanding: Any kitchen experience is sufficient.

Not all kitchen experiences are equal. Specify the type of kitchen experience that is relevant, such as experience in a high-volume kitchen or a fine-dining setting, to ensure the candidate's background matches your needs.

How can I express the type of kitchen environment experience required for a Chef de Partie?

Clearly describing the type of kitchen environment in your Chef de Partie job description is crucial. Mention if the experience in a fast-paced, high-volume kitchen is necessary, or if familiarity with certain cooking styles or equipment is required. This helps candidates understand if their skills and past experiences align with what your kitchen demands.

Common misunderstanding: General kitchen experience is enough.

Just having kitchen experience doesn't necessarily mean it's the right fit. Be specific about the environment—whether it's fast-paced, requires high precision, or involves a particular cuisine style. This specificity helps in attracting the right candidates.

Common misunderstanding: Experience in any food service role is applicable.

Experience as a Chef de Partie involves more specific skills compared to other food service roles. It's important to differentiate and clarify that experience directly related to cooking and kitchen management is what's needed.

Should I mention training and development opportunities in a Chef de Partie job description?

Yes, mentioning training and development opportunities in your job description can be very appealing to potential candidates. It shows that you invest in your staff and support their professional growth. Detail any mentorship programs, chances for promotion, or skills training that are available.

Common misunderstanding: Training opportunities will attract only inexperienced candidates.

While it's true that training opportunities are attractive to those looking to grow, they also appeal to experienced chefs who value continuous learning and development. This can help you attract a broader range of talented candidates.

Common misunderstanding: Mentioning training implies the job doesn’t require any prior experience.

It’s important to balance the mention of training with clear expectations about the necessary experience levels. This shows that while you support development, you also expect some foundational skills and knowledge from candidates.