What personality traits should I include in 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 a job description for a Chef de Partie, include traits that match the dynamics and ethos of your kitchen. For example, if your kitchen is fast-paced and high-pressure, look for traits like calmness under pressure, quick decision-making, and efficiency. If the environment is more relaxed and focused on customer interaction, traits like warmth, good communication, and approachability are important.

Common misunderstanding: Personality traits are less important than skills and experience.

While skills and experience are crucial, the right personality traits ensure a Chef de Partie can integrate well with the team and uphold the kitchen's standards and atmosphere. This integration is key to long-term success and maintaining a positive work environment.

Common misunderstanding: Any positive traits are suitable for the job description.

Not all positive traits fit every kitchen's needs. It’s important to select traits that align specifically with the responsibilities and culture of your kitchen to ensure the new hire can perform effectively and harmoniously within your team.

How do I articulate specific cultural and personality fit requirements in a Chef de Partie job description?

Be clear and specific about the type of personality that fits well in your kitchen environment. Use concrete examples to describe how these traits should manifest in the workplace. For instance, if teamwork is crucial, you might say, "Successful candidates will proactively collaborate with the kitchen team to streamline service and support colleagues during peak times." This specificity helps potential candidates understand the expectations and assess their own fit more accurately.

Common misunderstanding: Vague descriptions like 'team player' or 'hard worker' are sufficient.

General terms can be interpreted in many ways and don't communicate your actual needs. Detailed descriptions help candidates better understand the role and self-select based on fit, which can lead to more suitable applicants.

Common misunderstanding: Cultural fit is about personal similarities with the team.

Cultural fit is less about personal similarities and more about sharing professional values and working styles that align with the team's operational and interpersonal dynamics. It ensures that everyone can work towards common goals effectively.

Why is it important to be specific rather than general when describing the personality fit for a Chef de Partie?

Specificity in describing personality fit helps attract candidates who are more likely to thrive in your specific kitchen environment. It reduces the risk of misunderstandings and mismatched expectations, which can lead to quicker turnover. Clearly defined traits guide potential candidates to evaluate their own suitability for the role and the work environment, leading to applications from individuals who are better matches.

Common misunderstanding: Broad terms attract more candidates.

While broader terms might increase the quantity of applications, they often do not increase the quality of matches. Specific descriptions attract candidates who are genuinely fit for the role and reduce the time spent filtering unsuitable applicants.

Common misunderstanding: Detailed personality descriptions limit the diversity of applicants.

Detailed descriptions aim to enhance team functionality and service quality by ensuring new hires can integrate and perform well. This focus on operational compatibility should be balanced with an inclusive hiring approach that values diverse experiences and backgrounds.