What must-have skills should I include in a Chef de Partie job description for my kitchen?

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 a job description for a Chef de Partie, include skills that are essential for daily operations in your kitchen. These skills should match the specific tasks and responsibilities that the role demands. Common must-have skills include advanced knife skills, knowledge of food safety and hygiene, and the ability to work efficiently under pressure.

Common misunderstanding: All kitchens require the same set of skills from a Chef de Partie.

Each kitchen has unique needs based on its style, pace, and cuisine. It’s important to identify which skills are critical for your specific kitchen environment to ensure your Chef de Partie can meet your expectations.

Common misunderstanding: Soft skills are not as important as technical skills.

While technical skills are vital, soft skills like effective communication and teamwork are equally important. These skills ensure that the Chef de Partie can work well within your team and adapt to the dynamic nature of kitchen operations.

How do I differentiate between essential and bonus skills in a Chef de Partie’s skill set?

Essential skills are non-negotiable and crucial for the Chef de Partie to perform their daily duties effectively from day one. Bonus skills, however, are additional skills that can enhance a candidate's profile and can be developed over time. Clearly list these skills separately in the job description to set clear expectations.

Common misunderstanding: Bonus skills are unnecessary for the role.

Bonus skills are not critical for immediate operations but can add significant value to your kitchen in the long run. These might include menu planning or recipe development skills, which can lead to more creativity and innovation in your kitchen.

Common misunderstanding: Essential skills are the only criteria for hiring.

While essential skills are critical, overlooking a candidate with strong bonus skills but slightly lacking in one essential area might be a missed opportunity. Consider the overall balance of skills, especially if you are willing to invest in training.

Why is it crucial to tailor the skills list to my kitchen’s operations in a Chef de Partie job description?

Tailoring the skills list to your kitchen’s specific operations ensures that the Chef de Partie can integrate seamlessly into your team and meet the unique demands of your service style and cuisine. This approach minimizes the training period and enhances overall kitchen efficiency.

Common misunderstanding: A generic skills list will attract more candidates.

While a broader skills list might attract more applicants, it can lead to a mismatch in expectations and may result in hiring someone who is not the right fit for your specific kitchen needs.

Common misunderstanding: Tailoring the skills list is time-consuming and unnecessary.

Investing time in customizing the skills list can save time and resources in the long run by attracting the right candidates who are capable of meeting your specific kitchen requirements, thereby reducing turnover and training costs.