Chef de Partie

Job Title

Chef de Partie

Reports to

Founder

Functionality responsibility to

Kitchen Team

Other regular relationships

Front of House Team, Suppliers (as required)

Location

Mayfair, Central London (opposite Selfridges, minutes from Bond Street)

Salary

£30,000 - £33,000 per annum + bonus scheme (based on performance and customer satisfaction)

About the Restaurant

Lazeez Tapas Mayfair is a long-established, family-run restaurant in one of London's most prestigious locations. Serving Lebanese inspired tapas, the restaurant combines a relaxed café-style atmosphere with high standards of food, service and presentation. It also benefits from a Parisian terrace setting directly opposite one of the world's most famous department stores and attracts a largely tourist guest base.

The business has operated with the same owners for 19 years and is now moving with the times through an exciting reopening. The restaurant is launching with a brand-new team, a simple, effective menu, and a renewed focus on calm, personable hospitality delivered in a professional, well-presented way.

Role Purpose

The Chef de Partie will be a key member of the reopening kitchen team, responsible for running a section with pride, consistency and calm execution. This is a brilliant opportunity for someone driven and willing to learn, with genuine scope to progress quickly as the restaurant reopens and grows.

You will deliver a simple, effective menu to a high standard and help build kitchen routines and culture from day one.

Key Responsibilities

To ensure the following:

• Support in reopening and running daily kitchen operations
• Deliver consistently high standards of food quality, consistency and presentation
• Lead, support and motivate the kitchen team during service
• Execute a simple, effective menu to an excellent standard
• Maintain food safety, hygiene, cleanliness and organisation across the kitchen
• Support stock control, ordering, rotation and waste reduction
• Remain calm and organised during peak periods, including the daily busy hour
• Work closely with front of house to ensure excellent customer satisfaction

Performance Metrics & Key Deliverables

• Food quality, consistency and presentation standards maintained daily
• Customer satisfaction and positive feedback supported through kitchen delivery
• Smooth service during peak periods, especially the busiest hour of the day
• Strong kitchen organisation, hygiene and compliance maintained
• Positive teamwork and contribution to reopening culture and standards

Training, Reopening & Progression Opportunity

This is a reopening team and you will be part of opening the restaurant back up and setting kitchen standards.

• Training provided
• Progression can be rapid for high performers
• Clear kitchen route: Chef de Partie Sous Chef

Working Pattern

• Operating hours: 10:30am - 11:00pm
• Typical shifts: 08:30am - 5:00pm (opening) / 4:30pm - 11:30pm (closing)
• Double shifts may be available
• The restaurant may close one day per week (day to be confirmed)

Candidate Profile

Essential Skills & Experience required

• Previous experience as a Chef de Partie
• Ability to work calmly and reliably under pressure
• Strong attention to detail and pride in presentation
• Willingness to learn, take feedback and grow quickly
• Good knowledge of hygiene, food safety and kitchen basics

Desirable Skills & Experience required

• Tapas / small plates / Mediterranean or Middle Eastern cuisine exposure
• Experience in tourist-focused, high-footfall locations

Reporting & Team Structure

• Works closely with a small, close-knit kitchen team
• Collaborates with front of house for smooth service and guest satisfaction

General Responsibilities

To ensure the following:

• Uphold restaurant standards, values and service expectations at all times
• Follow the system and ways of working agreed for the reopening
• Maintain a professional appearance and attitude on shift
• Comply with all relevant legislation and internal policies relating to food safety and health & safety
• Support a calm, personable environment while delivering consistently high standards

Universal Personal responsibilities

To ensure the following:

• That you always present a professional image, both on site and to guests, and to be an ambassador for the restaurant by demonstrating its values
• That you follow the correct processes and understand the consequences of failing to do so, and that you actively share responsibility with the owners, managers and team for the success of the business
• That you treat all colleagues fairly, working according to the principles of equal opportunity and respect
• That you are willing to work in excess of usual working hours when the balance of the business needs requires this. The expectation is flexibility where there is a clear benefit to the business, rather than excessive working hours
• That you are compliant with all legal requirements relevant to your role and support the team to uphold those standards

Universal Team Participation responsibilities

To ensure the following:

• That you understand, question where appropriate, and agree the Team Objectives, service standards and your own Personal Objectives
• That you comply with all processes and procedures to ensure that personal, team and business performance standards are maintained
• That you take ownership of work and contribute to making decisions
• That problem solving and creative thinking are actively applied to maximise guest satisfaction and service quality
• That you are a team player and support your colleagues as appropriate
• That you seek to continuously improve performance by learning and developing new skills and keeping up to date with best practice in hospitality
• That you take ownership of personal development, seeking feedback and training to continuously improve performance and contribution
• That you undergo appropriate levels of coaching, development and support when needed
• That you provide ideas and suggestions for improving your own and team performance
• That you remain adaptable and responsive to business needs, demonstrating flexibility in supporting team and organisational goals
• Actively provide constructive feedback and suggestions to support continuous improvement across the restaurant