What legal and compliance requirements should I include 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 legal and compliance requirements for an AV technician, it's essential to address health and safety obligations, electrical safety standards, and industry-specific regulations that ensure safe equipment operation and venue compliance. These requirements protect both employees and venue operations whilst ensuring professional technical standards.

Common misunderstanding: AV technician roles have minimal legal compliance requirements compared to other technical positions.

AV technician work involves electrical equipment, manual handling, working at height, and technical installations that require specific health and safety compliance. These roles often have more extensive safety requirements than many other hospitality positions due to equipment complexity and installation demands.

Common misunderstanding: Generic health and safety training is sufficient for AV technician compliance.

AV technicians require specialised safety training covering electrical equipment handling, rigging safety, manual handling of technical equipment, and venue-specific protocols. Generic workplace safety training doesn't address the specific risks associated with professional audio, video, and lighting equipment operation.

What health and safety requirements are essential for AV technician roles?

Essential health and safety requirements include electrical safety awareness for handling professional audio and lighting equipment, manual handling training for equipment transport and rigging, working at height certification for lighting installation and speaker mounting, risk assessment understanding for venue technical operations, and emergency procedure knowledge.

Common misunderstanding: Health and safety requirements only apply to permanent equipment installations.

Health and safety compliance is essential for all AV work including portable equipment setup, temporary installations, and routine equipment operation. Even basic sound system operation involves electrical safety considerations and manual handling requirements that need proper training and certification.

Common misunderstanding: Experienced technicians don't need formal health and safety certification.

Formal certification demonstrates competency and provides legal protection for both technicians and venues regardless of experience level. Insurance requirements, venue policies, and client expectations often mandate current certifications even for highly experienced technical professionals.

Are professional certifications legally required for AV technician positions?

Professional certifications aren't legally mandated for most AV technician positions, but some venues may require industry certifications for insurance purposes or client requirements. Common useful certifications include electrical safety qualifications, rigging certifications for working at height, and manufacturer-specific equipment training.

Common misunderstanding: Professional certifications are only necessary for complex technical installations.

Basic AV operations can benefit from professional certifications for insurance compliance, client confidence, and technical credibility. Even simple equipment operation involves electrical safety and manual handling considerations that formal certification can address comprehensively.

Common misunderstanding: Venue-provided training can substitute for formal certifications in all situations.

Whilst venue training is valuable, some insurance policies, client contracts, and industry standards specifically require recognised external certifications. Check your specific requirements with insurance providers and major clients to determine when formal certifications are necessary versus preferred.