How should I describe training and onboarding 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 describing training and onboarding for an AV technician, it's essential to outline comprehensive development programs that demonstrate your commitment to technical competency and professional growth. Detailed training descriptions attract candidates who value skill development and career advancement whilst setting clear expectations for learning requirements.

Common misunderstanding: Experienced AV technicians don't need substantial training programs.

Even experienced technicians require venue-specific training covering equipment configurations, safety protocols, client interaction standards, and operational procedures. Each venue has unique technical setups, service standards, and coordination requirements that need systematic introduction regardless of previous experience.

Common misunderstanding: Equipment training is the primary component of AV technician onboarding.

Whilst equipment familiarisation is important, comprehensive onboarding includes safety training, client interaction protocols, venue procedures, emergency protocols, and integration with hospitality service standards. Technical competency must be combined with professional development and venue-specific knowledge.

What training components are essential for AV technician onboarding?

Essential training components include equipment operation and maintenance procedures, venue safety protocols and emergency procedures, client interaction and professional communication standards, troubleshooting methodologies, event coordination and timing procedures, equipment inventory and care protocols, and integration with venue operations and hospitality standards.

Common misunderstanding: Technical training can be completed quickly through equipment demonstrations.

Effective technical training requires hands-on practice, troubleshooting scenarios, and competency development that takes time to develop. Understanding equipment operation is different from developing the problem-solving skills and professional judgement needed for effective live event support.

Common misunderstanding: Training programs should focus primarily on individual technical skills rather than team coordination.

AV technicians must integrate their technical expertise with venue operations, event coordination, and client service requirements. Training programs should balance individual technical competency with collaborative skills and venue-specific procedures that support overall event success.

How long should AV technician training programs typically last?

Training duration varies based on experience level and venue complexity, typically ranging from 2-6 weeks for basic competency development. Entry-level technicians may need 4-6 weeks of structured training, whilst experienced candidates might require 2-3 weeks for venue-specific familiarisation, plus ongoing development opportunities and advanced skill training.

Common misunderstanding: Shorter training programs are more efficient and cost-effective for venues.

Inadequate training leads to equipment damage, poor client experiences, safety incidents, and staff turnover that cost significantly more than comprehensive onboarding programs. Proper training protects equipment investments, ensures safety compliance, and builds competency that supports long-term success.

Common misunderstanding: Training completion means technicians are ready for independent operation without ongoing support.

Training establishes foundation competency, but ongoing mentorship, advanced skill development, and continuous learning opportunities are essential for technical career growth and operational excellence. Effective training programs provide structured progression from basic competency to advanced technical expertise over time.