How should I define quality standards and performance expectations 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 quality standards and performance expectations for an AV technician, it's essential to establish clear technical excellence criteria that support both event success and professional development. Quality standards should balance technical competency requirements with achievable expectations that encourage continuous improvement.

Common misunderstanding: Quality standards should focus primarily on equipment operation accuracy.

Whilst technical accuracy is important, comprehensive quality standards include client satisfaction, professional communication, problem-solving effectiveness, and contribution to overall event success. Technical excellence must be measured by its impact on guest experiences and venue reputation rather than equipment operation alone.

Common misunderstanding: High performance standards automatically discourage entry-level candidates.

Well-designed quality standards provide clear developmental pathways and support systems that help candidates understand how to achieve excellence rather than setting impossible barriers. Standards should inspire professional growth whilst acknowledging different experience levels and learning curves.

What measurable performance indicators work best for AV technician roles?

Effective performance indicators include event completion without technical disruptions, client satisfaction scores and feedback ratings, equipment maintenance and care standards, response time for troubleshooting technical issues, professional communication effectiveness, setup efficiency and timing adherence, and continuous improvement through training participation.

Common misunderstanding: Technical performance can be measured independently of client satisfaction.

Technical excellence and client satisfaction are interconnected because technical problems directly affect guest experiences and event outcomes. Performance measurement should integrate technical competency with service delivery and client feedback to provide comprehensive evaluation of AV technician effectiveness.

Common misunderstanding: Performance indicators should focus on avoiding problems rather than creating excellence.

Whilst problem prevention is important, excellent AV technicians actively contribute to event success through creative problem-solving, proactive quality enhancement, and professional service delivery that exceeds basic requirements. Performance standards should encourage excellence rather than just competency.

How do I communicate technical excellence expectations without being overwhelming?

Communicate expectations by focusing on outcomes rather than detailed technical processes, emphasising the importance of reliable event support and client satisfaction, describing support available for achieving excellence through training and mentorship, and outlining how quality standards protect venue reputation and support career development.

Common misunderstanding: Detailed technical specifications are the best way to communicate quality expectations.

Clear outcome-focused expectations often communicate quality requirements more effectively than detailed technical specifications. Candidates need to understand the results expected rather than exhaustive lists of technical procedures that can be learned through training and experience.

Common misunderstanding: Quality standards should be uniform regardless of venue complexity or event types.

Quality expectations should align with venue requirements, client expectations, and equipment complexity whilst maintaining achievable developmental pathways. A sophisticated conference centre may have different quality requirements than a basic restaurant sound system, requiring tailored standards that match operational needs.