What should I include in the introduction of 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 the introduction for a Chef de Partie job description, include a brief overview of your restaurant, the type of cuisine you serve, and the working environment. This helps potential candidates quickly understand if they might be a good fit for your team. It's also useful to highlight unique aspects of your restaurant that could attract the right talent.

Common misunderstanding: The introduction should only focus on the role itself.

While it's important to describe the job, the introduction should also give a snapshot of your restaurant's atmosphere and ethos. This broader context helps candidates gauge if they align with your values and expectations.

Common misunderstanding: A generic introduction is sufficient to attract candidates.

A generic introduction might not capture the unique elements of your restaurant, potentially attracting too many unsuitable candidates. Tailor the introduction to reflect your specific culinary style and work environment to draw in the right professionals.

How do I describe my kitchen’s culinary style and pace effectively?

To effectively describe your kitchen's culinary style and pace, be specific and illustrative. Mention whether your kitchen is fast-paced with a focus on precision, or if it embraces a more relaxed, creative cooking environment. Detail the type of cuisine, such as 'classic French', 'modern fusion', or 'farm-to-table'. This clarity helps candidates understand the expectations and demands of the role.

Common misunderstanding: Broad descriptions are adequate to convey the kitchen's style.

Broad terms like 'fast-paced' or 'high-quality' can be subjective. Provide examples, such as the average number of dishes prepared per night or the style of menu items, to give clear, tangible insights into what working in your kitchen really involves.

Common misunderstanding: Only the type of cuisine needs to be mentioned.

While the type of cuisine is important, combining this with information about the pace and typical service demands provides a fuller picture. This helps chefs anticipate the kind of working environment they'll be entering.

What makes it important to convey my restaurant’s values in a Chef de Partie job description?

Conveying your restaurant's values in the job description is crucial as it helps attract candidates who not only have the right skills but also share similar ideals and work ethics. This alignment can lead to better job satisfaction and retention. Values might include sustainability, innovation, or community involvement, which can significantly influence the workplace culture.

Common misunderstanding: Values are irrelevant to the job role.

Values deeply influence how work is approached and what behaviours are celebrated or discouraged within a team. Candidates who resonate with your values are more likely to integrate well into your team and contribute positively.

Common misunderstanding: It’s enough to mention values only during interviews.

Introducing values early in the job description sets clear expectations and attracts candidates who are a good cultural fit from the start. Waiting until the interview may lead to spending time on candidates who might not align with your restaurant's ethos.