Chef de Partie

New Yesterday

The Role

The Lloyd opens this summer under Chef Director Laura Kimber, with a kitchen built around precision, seasonality, and the kind of cooking that does not need to announce itself. We are recruiting Chef de Partie to join the opening brigade

and we are looking for more than one. These are serious positions in a serious kitchen. The menu is tight and considered. The sections are run with ownership. If you are a CDP who wants to cook food you are proud of, in a room where it matters, this is the opportunity. What the Role Involves

You will own your section from prep to pass, working directly under Laura and the Sous Chef in a small, focused brigade. At this level, you will be expected to bring consistency, care, and the ability to work cleanly under pressure. You will also contribute to menu development as the seasons change

this kitchen rewards curiosity as much as technique. Services run Wednesday to Saturday evenings and Sunday lunch. The covers are manageable. The standards are not. This is an evenings-led operation

the working day starts in the afternoon and finishes after service. What We Are Looking For

You will have worked at CDP level

or be a strong commis ready to step up

in a kitchen where the food genuinely mattered. You will be organised, calm under pressure, and take genuine pride in the quality of what leaves your section. Candidates with experience in rosette-level, fine dining, or serious independent restaurant kitchens are particularly encouraged to apply. The Benefits

Equal shared tips Company pension 28 days holiday inc. bank holidays Profit share scheme Supplier visits Team socials Staff food included Friends & family discount Professional development & training

TPBN1_UKCT
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Location:
Gb
Job Type:
FullTime

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