What experience requirements should I specify in a Line cook job description?

Date modified: 29th 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.

Specify comprehensive line cook experience requirements including commercial kitchen experience and professional cooking background in restaurant environments, food preparation and cooking technique proficiency demonstrating culinary competence, high-volume service experience and pressure management during peak periods, menu execution and recipe following accuracy ensuring consistency, kitchen equipment operation and maintenance knowledge for operational efficiency, and culinary education or apprenticeship completion for foundational skills and professional development.

Common misunderstanding: Line cook positions require minimal experience rather than specific commercial kitchen background essential for professional cooking operations and service delivery.

Line cook roles demand specific commercial kitchen experience, professional cooking skills, and operational understanding that distinguish restaurant environments from domestic cooking. Professional experience often determines performance whilst ensuring service quality and kitchen efficiency in demanding commercial settings.

Common misunderstanding: Cooking experience is transferable regardless of environment rather than requiring commercial kitchen exposure for pace, pressure, and professional standards.

Commercial kitchen experience involves specific skills including speed, consistency, pressure management, and professional standards that differ significantly from other cooking environments. Restaurant experience often provides essential preparation whilst ensuring operational effectiveness and service capability.

How should I describe kitchen experience for Line cook job description requirements?

Describe commercial kitchen operations and professional environment exposure including fast-paced service and quality standards, station work experience and responsibility progression demonstrating skill development, service volume handling and peak period management during busy times, team collaboration and kitchen hierarchy understanding for effective coordination, food safety compliance and hygiene standard maintenance ensuring regulatory adherence, and equipment familiarity and maintenance procedures for operational continuity and efficiency.

Common misunderstanding: Kitchen experience is time-based rather than skill-based progression that demonstrates competency development and professional growth in commercial cooking environments.

Kitchen experience encompasses skill development, competency progression, responsibility advancement, and professional growth that determine capability. Quality experience often matters more than duration whilst ensuring appropriate skill development and operational contribution.

Common misunderstanding: Station work is task completion rather than comprehensive understanding of timing, coordination, and quality standards essential for professional kitchen operations.

Station work requires timing mastery, coordination skills, quality maintenance, and operational understanding that ensure service success. Station experience often develops essential skills whilst demonstrating professional capability and advancement readiness.

What culinary background should I emphasise for Line cook job description experience?

Emphasise cooking technique development and skill progression through hands-on experience and professional training, menu knowledge and recipe execution demonstrating consistency and attention to detail, ingredient handling and preparation methods ensuring quality and efficiency, cooking method application and heat management for optimal results, food presentation and plating standards maintaining visual appeal, and continuous learning commitment and skill advancement in professional cooking environments for career development and operational excellence.

Common misunderstanding: Culinary background is formal education rather than practical experience that develops cooking skills and professional competence in commercial kitchen environments.

Culinary background encompasses both formal training and practical experience that develop cooking skills, professional competence, and operational understanding. Combined background often provides optimal preparation whilst ensuring comprehensive skill development and professional advancement.

Common misunderstanding: Recipe execution is following instructions rather than understanding techniques that enable adaptation and consistency in professional cooking environments.

Recipe execution requires technique understanding, adaptation capability, consistency maintenance, and quality control that distinguish professional cooking. Technical competence often improves performance whilst ensuring menu consistency and operational flexibility.

Common misunderstanding: Skill advancement is automatic progression rather than intentional development that requires commitment to learning and professional growth in culinary careers.

Skill advancement requires intentional learning, practice commitment, feedback integration, and professional development that enhance capability. Continuous improvement often accelerates advancement whilst ensuring competitive advantage and career progression in culinary professions.