How to record a chef de partie video job description

Step 1: Describe Your Kitchen Environment

Start your video by painting a clear picture of your kitchen's identity and culture. Your chef de partie needs to understand the business they're working in and the environment they're part of every day.

This section sets the foundation for everything that follows. When your chef de partie understands your restaurant's concept, values, and way of operating, they can make better decisions and represent your kitchen authentically.

Your goal is to help your chef de partie understand:

• Your restaurant's concept and what makes it unique
• The culture and values that drive how your kitchen operates
• The operational environment and what a typical service looks like
• How their role fits into the bigger picture of the kitchen brigade

Use this 3-part approach:

1. Explain Your Venue Concept and Culinary Identity

Be specific about what your restaurant is: "We're a fine dining restaurant / a bustling bistro / a farm-to-table café / a traditional pub offering modern twists..."

Share the details that bring your kitchen to life:

• What type of cuisine do you focus on?
• What do you want to be known for in your area?
• Are you independent or part of a larger group?
• What makes your kitchen different from others?

2. Share Your Culture and Values

Explain what it's like to work in your kitchen and the values that guide how you operate:

• "We focus on seasonal ingredients with precise execution in a fast-paced environment."

• "We embrace collaborative menu development and weekly tastings."

• "We're committed to sustainability and follow farm-to-table practices."

• "Our chefs engage in frequent workshops to enhance cooking techniques."

Help your chef de partie understand the working environment:

• How does your kitchen team work together during service?
• What pace do you operate at — fast and intense or measured and precise?
• What do you value most in how your team delivers food?
• How do you handle pressure and challenges during busy service?

3. Explain Their Place in the Kitchen

Help your chef de partie understand where they fit and who they work with:

• "As our chef de partie, you own your section completely — you're responsible for the quality, consistency, and timing of everything that comes off your station."

• "You'll work closely with the sous chef and other section chefs to deliver seamless service."

• "You're a key part of the brigade — the kitchen relies on you to hold your section to our standards."

Tips if you're unsure what to say

Ask yourself these questions:

• If someone asked your kitchen team what it's like to work here, what would they say?
• What do you want your restaurant to be famous for?
• How would you describe a typical busy service?
• What makes a great shift in your kitchen?
• What's unique about how your kitchen operates compared to others?

Example 1: Lively Bistro

We're a chic bistro in the heart of the city, serving a dynamic menu highlighting fresh, seasonal ingredients. As our chef de partie, you own your section and play a crucial role in delivering dishes that balance flavour and presentation. Our team thrives in a high-paced environment, and we value creativity — we provide freedom to explore through fortnightly specials. You'll be part of a kitchen that works hard together and celebrates our successes.

Example 2: Farm-to-Table Restaurant

We're a restaurant committed to earth-friendly practices, with every meal crafted using local produce. As our chef de partie, you're responsible for bringing our seasonal menus to life at your station. Our kitchen team collaborates closely to deliver wholesome dishes, and we take pride in the connection between what we cook and where it comes from. What matters most here is craftsmanship, consistency, and genuine care for the food.

Step 2: Outline Your Key Responsibilities

This is the core of your video job description — telling your chef de partie exactly what they're responsible for in their role. Be specific about what you expect them to own and deliver.

Avoid vague statements like "prepare food." Instead, be clear about the actual tasks and areas they're accountable for. This helps them understand their role and gives them clarity on what success looks like.

Your goal is to clearly communicate: "These are YOUR responsibilities in this role."

Cover 6–10 specific responsibilities, organised into clear areas:

1. Preparation Responsibilities

These are the responsibilities before or at the start of service:

• What prep work do you own for your section?
• What needs to be ready before service begins?

Example responsibilities:

• "You're responsible for mise en place for your section's menu items"
• "You ensure all ingredients and tools are organised and ready for service"
• "You assist with stock rotation and flag any ingredient issues"
• "You review the day's menu and specials with the head chef or sous chef"

2. Service Responsibilities

These are the core responsibilities during service:

• What do you own during service?
• How do you coordinate with the rest of the brigade?

Example responsibilities:

• "You prepare dishes from your section according to our standards — consistently and on time"
• "You coordinate with other station chefs to ensure smooth service flow"
• "You maintain hygiene standards throughout food preparation"
• "You support and guide commis chefs working on your section"
• "You communicate clearly with the pass and expeditor during busy service"

3. Closing and Cleaning Responsibilities

These are the responsibilities for end of service:

• What do you own when it comes to closing your section?
• What cleaning and prep tasks are part of your role?

Example responsibilities:

• "You clean down your workstation and cooking equipment"
• "You store ingredients and leftovers correctly"
• "You complete temperature checks and sanitation tasks for your section"
• "You prep ahead for the next service where possible"

Tips if you're unsure what to include

If you're not sure what responsibilities to cover, ask yourself:

• What does your chef de partie spend most of their time on?
• What would go wrong if these tasks didn't get done?
• What do guests experience when the section is running well?
• What tasks are critical to smooth service?

You can also ask your current chef de partie:

• What do you see as your core responsibilities?
• What takes up most of your time each service?
• What do you wish was clearer about your role?

Example 1: Mid-Sized Brasserie

As our chef de partie, here's what you're responsible for:

• You handle mise en place and setup for your section each service
• You ensure exceptional quality in every dish that leaves your station
• You coordinate with other kitchen team members to ensure efficient service
• You guide commis chefs in maintaining hygiene and speed standards
• You clean down your section and prepare for the next shift

Example 2: Fine-Dining Restaurant

As our chef de partie, these are your responsibilities:

• You organise and conduct daily ingredient prep for your section
• You craft plates with precision and attention to detail
• You synchronise closely with the sous chef to ensure order flow
• You share insights and expertise with junior chefs, supporting their development
• You oversee end-of-service cleaning and report readiness for subsequent services

Step 3: Explain the Skills They Need

This section tells your chef de partie what skills are essential for their role — and importantly, how you'll help them develop those skills over time.

The goal isn't to list every possible skill, but to be clear about what matters most for success in your kitchen. Be honest about what they need now and what they can grow into.

Your goal is to communicate: "These are the skills that will help you succeed, and here's how we'll support your development."

1. Think about what skills matter most

Look at the responsibilities you outlined and ask what skills enable someone to do them well:

• Managing prep and mise en place → organisational skills
• Running a section during service → technical cooking ability and speed
• Coordinating with other chefs → communication and teamwork
• Maintaining quality → attention to detail and consistency
• Working during busy service → composure under pressure

2. Separate core skills from development areas

• Core skills: What they need to have now to do the job
• Development areas: Skills they can build over time with your support

Key skill areas for chefs de partie:

• Advanced knife skills and culinary techniques
• Station organisation and timing
• Food safety and hygiene practices
• Working quickly during high-volume service
• Effective communication with the brigade
• Mentoring junior team members

Focus on what's genuinely important for your specific kitchen.

Example 1: Creative Cuisine-Focused Restaurant

Core skills you need:

• In-depth knowledge of culinary techniques and flavour profiles
• Ability to execute dishes consistently to our standards
• Excellent communication with other station chefs
• Strong organisational skills for prep and service
• Composure and focus during busy service

Skills we'll help you develop:

• Recipe development and menu contribution
• Seasonal ingredient selection and sourcing knowledge
• Leadership skills for developing junior chefs
• Advanced techniques through training and workshops
• Career progression to sous chef role

Example 2: High-Volume Kitchen

Core skills you need:

• Proven ability to work in a high-pressure kitchen environment
• Confidence using a variety of kitchen equipment
• Speed and consistency during busy service
• Strong hygiene and food safety knowledge
• Clear communication with the team

Skills we'll help you develop:

• Training and mentoring kitchen assistants
• Inventory management and waste reduction
• Menu planning and specials development
• Leadership skills for progression to senior roles

Step 4: Describe the Personality Fit

Beyond skills and responsibilities, this section helps your chef de partie understand the personal characteristics that will help them thrive in your environment.

This isn't about telling them who to be — it's about helping them understand what kind of behaviours and attitudes lead to success in your kitchen. It's also a chance to show them how you'll support their personal development.

Your goal is to communicate: "These are the personal characteristics that will help you succeed, and here's how we'll help you develop them."

1. Think about what makes people successful here

Consider:

• What do your best chefs have in common?
• What kind of attitude thrives in your kitchen?
• How does your team handle pressure during service?
• What communication style works best in your brigade?

2. Be specific, not generic

Instead of vague phrases like "team player" or "passionate," describe what these actually look like:

• "You stay calm and focused when tickets are piling up"
• "You take pride in every plate, even when you're under pressure"
• "You communicate clearly with the pass and other sections"
• "You support junior chefs and help them improve"
• "You take feedback well and constantly look for ways to get better"

3. Consider how personality fits your environment

• In a high-energy, fast-paced kitchen: calm under pressure, quick-thinking, resilient
• In a precision-focused fine-dining kitchen: detail-oriented, patient, perfectionist

Example 1: High-Energy Kitchen

The personality traits that will help you succeed here:

• You thrive in fast-paced environments and stay calm under pressure
• You maintain consistency and quality even when service is intense
• You coordinate efficiently with other sections without drama
• You take pride in your station and your contribution to the team
• You're eager to innovate and suggest ideas for specials
• You support and guide junior chefs without losing patience

We'll support you by giving you regular feedback, involving you in menu development, and creating a clear path to sous chef if that's your goal.

Example 2: Refined, Detail-Focused Kitchen

The personality traits that will help you succeed here:

• You have an intuitive understanding of flavours and presentation
• You take pride in precision and consistency in every dish
• You collaborate constructively with the team on menu creativity
• You stay measured and calm, even during challenging services
• You're curious about techniques and constantly want to improve
• You represent our standards when working with junior team members

We'll support your development through training sessions, exposure to new techniques, and opportunities to contribute to menu planning.

Step 5: Define What Success Looks Like

This final section is crucial — it helps your chef de partie understand how they'll know they're doing a great job. It's not about setting rigid KPIs, but about painting a clear picture of what success looks like in their role.

When people understand what good looks like, they can aim for it. This section gives them clarity on expectations and helps them self-assess their performance.

Your goal is to communicate: "This is how you'll know you're succeeding in this role."

1. Think about what success actually looks like

Consider both the measurable and the less tangible:

• What does a great service look like from your chef de partie's station?
• How do you know when things are going well?
• What feedback would you give them when they're excelling?
• What do the head chef and sous chef say when the section is running brilliantly?

2. Include a mix of indicators

Some things you can measure:

• Dishes going out consistently to standard
• Minimal returns or corrections
• Prep completed on time and to spec
• Section clean and organised throughout service

Some things you observe:

• They own their section completely and take pride in it
• Service flows smoothly because their timing is reliable
• Junior chefs learn and improve under their guidance
• They communicate clearly and calmly during service
• They're constantly looking for ways to improve and contribute

3. Be honest about what matters most

Every kitchen is different. Be clear about what you actually care about:

• "For us, the most important thing is consistency — every dish should be as good as the last"
• "Success here means your section runs smoothly and contributes to seamless service"
• "What matters most is that you take ownership of your station and deliver quality every time"

Example 1: High-Volume Brasserie

You'll know you're succeeding when:

• Every dish from your section is consistent in quality and presentation
• Your timing is reliable and contributes to smooth service flow
• Your section stays clean and organised even during the busiest services
• The sous chef and head chef trust you to run your station independently
• Junior chefs working with you are learning and improving
• You're contributing ideas and showing genuine interest in our menu
• You feel proud of what you deliver each service

Example 2: Fine-Dining Restaurant

You'll know you're succeeding when:

• Every plate that leaves your section meets our standards for precision and presentation
• Your mise en place is impeccable and your organisation is a model for others
• Service runs smoothly because you communicate effectively with the pass
• The team respects your craft and looks to you as an example
• You're developing junior chefs and they're improving under your guidance
• You're engaged in menu development and contributing creative ideas
• You feel like you're growing as a chef and progressing in your career