What industry knowledge and expertise should I require 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 defining industry knowledge and expertise for an AV technician, it's essential to balance technical competency requirements with hospitality service understanding. AV technicians need sufficient industry knowledge to operate professionally whilst understanding how their technical expertise integrates with overall venue operations and guest satisfaction.

Common misunderstanding: Technical expertise is completely separate from hospitality industry knowledge for AV roles.

AV technicians in hospitality environments must understand how technical excellence serves guest experiences, venue operations, and client satisfaction. Industry knowledge encompasses both technical competency and understanding of how technical support integrates with hospitality service standards and operational requirements.

Common misunderstanding: Extensive industry credentials are necessary for entry-level AV technician positions.

Whilst industry knowledge is valuable, entry-level positions often prioritise fundamental technical understanding, professional attitude, and willingness to learn over extensive credentials. Basic technical principles, safety awareness, and professional communication often matter more than advanced certifications for developing AV technicians.

How important is formal AV industry education versus practical experience?

Practical experience typically provides more relevant skills than formal education for most AV technician positions. Hands-on experience with live events, equipment operation under pressure, and client coordination offers more applicable knowledge than theoretical coursework. However, formal education can provide valuable technical foundations for complex installations.

Common misunderstanding: Formal education automatically provides better technical competency than practical experience.

AV work in hospitality environments requires skills that are difficult to teach in classroom settings, including real-time problem-solving, client interaction under pressure, and equipment operation in varied environmental conditions. Practical experience often develops these essential skills more effectively than theoretical education.

Common misunderstanding: Practical experience is always more valuable than technical education for AV positions.

Formal education provides systematic technical foundations, safety understanding, and theoretical knowledge that can enhance practical skills and support career advancement. The most effective AV technicians often combine practical experience with technical education that reinforces and expands their hands-on knowledge.

What professional standards should AV technicians understand about the hospitality industry?

AV technicians should understand that technical excellence serves guest satisfaction, professional presentation standards including appearance and communication, confidentiality requirements for client events, coordination protocols with venue teams and external vendors, and how technical operations integrate with overall hospitality service rather than just functional equipment operation.

Common misunderstanding: Technical competency is sufficient without understanding broader hospitality service expectations.

AV technicians significantly impact guest experiences and must understand hospitality service philosophies, professional presentation standards, and client interaction expectations that go beyond technical equipment operation. Poor service understanding can undermine excellent technical work and negatively affect venue reputation.

Common misunderstanding: Hospitality standards compromise technical quality and professional expertise.

Professional hospitality service enhances technical effectiveness by building client trust, supporting team coordination, and maintaining venue reputation that attracts quality events. Understanding service standards helps AV technicians integrate their technical expertise with venue objectives rather than working in isolation from broader operational goals.