What are the main preparation tasks to 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 setting up a Chef de Partie job description, it's key to include specific preparation tasks that are essential before the kitchen opens for service. These tasks typically involve preparing ingredients, organising tools, and setting up the kitchen stations. Common preparation duties include mise en place (setting up ingredients), checking the inventory, and coordinating with the head chef to review the day's menu and specials.

Common misunderstanding: Preparation tasks are just about chopping vegetables.

While preparing ingredients is a part of it, preparation tasks also include organising the kitchen and planning for the service ahead. This ensures everything runs smoothly once the kitchen opens.

Common misunderstanding: All chefs have the same preparation tasks.

Preparation tasks can vary significantly depending on the type of restaurant and the specific role of the Chef de Partie within the team. It's important to tailor these tasks to fit the needs of your specific kitchen operations.

How can I ensure clarity when listing preparation duties for the Chef de Partie role?

To ensure clarity in your job description, list preparation duties in a detailed and structured manner. Start by defining who is responsible for opening the kitchen and detail the specific tasks they must handle. Include any crucial prep work that needs to be completed before service begins, such as organising ingredients and equipment, performing initial quality checks, and coordinating with other kitchen staff to ensure readiness.

Common misunderstanding: A simple list of tasks is enough for clarity.

Just listing tasks may not be sufficient. It’s important to explain how these tasks fit into the daily operations and their importance in ensuring a smooth service.

Common misunderstanding: Detailed descriptions make the job description too long and complex.

While brevity is important, providing enough detail to give clear expectations is crucial. This helps potential candidates understand their role and responsibilities better, leading to more qualified applicants.

Why is it important to segment a Chef de Partie's responsibilities into preparation, cooking, and closing?

Segmenting the responsibilities of a Chef de Partie into preparation, cooking, and closing helps in organizing the workflow and ensuring that all aspects of kitchen operations are covered. It clarifies the role at different times of the day, making it easier for staff to understand their specific duties and how they contribute to the overall functioning of the kitchen. This segmentation also aids in training and evaluating staff performance more effectively.

Common misunderstanding: Segmentation is only useful for large kitchens.

Even in smaller kitchens, segmenting tasks can help manage time and resources more efficiently. It ensures that all necessary tasks are accounted for and performed timely.

Common misunderstanding: Chefs should be flexible and not confined to specific segments.

While flexibility is important, having structured segments helps maintain consistency and quality, especially during busy periods. It also helps in quickly identifying and addressing any issues that may arise in specific areas.