Chef de Partie

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.