What post-service and closing duties 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 post-service and closing duties for an AV technician, it's essential to include comprehensive equipment care, documentation, and preparation activities that ensure technical assets remain reliable for future events. These duties protect venue investment in equipment whilst maintaining high standards for subsequent technical support operations.

Common misunderstanding: Post-service duties are just basic equipment packing and storage tasks.

Whilst equipment breakdown is important, post-service duties encompass comprehensive inspection, maintenance, documentation, and preparation activities that prevent future technical issues and extend equipment lifespan. These duties ensure reliable technical support for subsequent events and protect significant equipment investments.

Common misunderstanding: Post-service equipment care can be rushed to save time after long events.

Thorough post-service procedures are crucial for preventing equipment damage, identifying maintenance needs, and ensuring reliable performance for future events. Rushing equipment care often leads to missed damage, inadequate cleaning, and preventable failures that cost more than the time saved.

Why is equipment inspection important after each event?

Equipment inspection after events is crucial for identifying damage, wear, or performance issues that could cause failures during future events. Regular inspection allows for preventive maintenance, timely repairs, and equipment replacement before problems impact event quality, extending equipment lifespan and preventing costly emergency repairs.

Common misunderstanding: Equipment inspection is only necessary after challenging or high-usage events.

All events can cause equipment wear, cable damage, or performance degradation that requires attention. Environmental factors, transport stress, and normal usage can affect equipment reliability regardless of event complexity, making consistent post-event inspection essential for maintaining technical standards.

Common misunderstanding: Visual inspection is sufficient for post-event equipment evaluation.

Comprehensive equipment inspection includes functional testing, cable continuity checks, battery condition assessment, and performance evaluation beyond visual examination. Many equipment issues aren't visible but can cause failures during future events without proper testing and evaluation.

What documentation should AV technicians complete after events?

AV technicians should complete event technical reports documenting equipment usage, performance notes, any issues encountered, and recommendations for improvements. Include inventory updates, maintenance requirements, client feedback, and coordination notes for future events to support equipment management and operational improvements.

Common misunderstanding: Documentation is only necessary when problems occur during events.

Comprehensive documentation supports equipment management, maintenance planning, and operational improvements regardless of event success. Recording successful procedures, equipment performance, and client feedback helps identify best practices and supports continuous improvement in technical operations.

Common misunderstanding: Basic equipment lists are sufficient for post-event documentation.

Effective documentation includes equipment performance notes, maintenance requirements, client satisfaction feedback, coordination challenges, and recommendations for future events. This information supports decision-making about equipment upgrades, operational procedures, and staff training needs beyond simple inventory tracking.