What experience requirements should I specify in a Restaurant Host 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 restaurant host experience requirements including customer service experience in hospitality or retail environments that demonstrates guest interaction capabilities, familiarity with reservation systems and front-of-house operations for operational efficiency, experience managing guest relations and seating coordination in busy environments, knowledge of restaurant operations and service flow for effective coordination, and demonstrated ability to work in fast-paced environments with multiple priorities whilst maintaining service quality and professional demeanour.

Common misunderstanding: Restaurant host positions require extensive hospitality experience rather than focusing on customer service aptitude and learning potential.

Restaurant host roles often succeed with strong customer service foundation and willingness to learn rather than extensive industry experience. Attitude, communication skills, and guest service orientation often matter more than years in hospitality for effective host performance.

Common misunderstanding: Experience requirements should be minimal since host positions are entry-level rather than requiring specific competencies and demonstrated abilities.

Effective restaurant hosts need proven customer service experience, multitasking abilities, and professional communication skills. Relevant experience often ensures immediate contribution whilst reducing training time and improving guest satisfaction from day one.

How should I balance entry-level and experienced requirements for Restaurant Host job description experience?

Balance essential customer service foundation with willingness to learn restaurant-specific systems and procedures, emphasise positive attitude and interpersonal skills over extensive hospitality experience, require basic hospitality understanding with comprehensive training provision for restaurant-specific requirements, focus on communication abilities and professional presentation rather than years of experience alone, and value enthusiasm for guest service with demonstrated reliability in previous customer-facing roles.

Common misunderstanding: Entry-level restaurant host positions require no specific experience rather than relevant customer service background and transferable skills.

Entry-level host roles benefit from customer service experience in any industry including retail, reception, or hospitality that demonstrates guest interaction abilities. Transferable experience often provides essential foundation whilst reducing training requirements and improving performance.

Common misunderstanding: Experienced candidates are always preferable rather than considering attitude, fit, and development potential for long-term success.

Restaurant host success depends on personality fit, customer service attitude, and team collaboration rather than experience alone. Motivated candidates with positive attitudes often outperform experienced individuals who lack enthusiasm or cultural alignment.

What specific hospitality experience should I emphasise for Restaurant Host job description requirements?

Emphasise guest greeting and reception experience in hospitality, retail, or service environments, reservation management and booking coordination with attention to detail, handling multiple customer requests simultaneously whilst maintaining service quality, working with POS systems and technology for operational efficiency, experience in busy service environments with time pressure and multitasking requirements, and demonstrated ability to maintain composure under pressure whilst providing excellent customer service and problem resolution.

Common misunderstanding: Hospitality experience must be restaurant-specific rather than including transferable skills from other customer service industries.

Hospitality experience from hotels, retail, reception, or event management often provides excellent foundation for restaurant host roles. Transferable skills including guest service, multitasking, and professional communication often apply directly to restaurant hosting responsibilities.

Common misunderstanding: Technical experience with systems is more important than interpersonal experience for restaurant host effectiveness.

Restaurant host success depends primarily on interpersonal skills, guest service attitude, and communication abilities rather than technical expertise. Systems can be learned whilst personality and service orientation often determine long-term effectiveness and guest satisfaction.