Overview
Job Title: Sous Chef
Reports to: Founder
Functionality responsibility to: Kitchen Team
Other regular relationships: Front of House Leadership, Senior Management, Suppliers
Location: Mayfair, Central London (opposite Selfridges, minutes from Bond Street)
Salary: £35,000 – £38,000 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 Sous Chef will play a key role in reopening the kitchen and shaping how it operates day-to-day. You will implement systems, standards and ways of working that enable consistent quality in a calm environment.
This role is ideal for a driven chef who is willing to learn, takes pride in presentation and wants genuine progression. High performance will be recognised quickly, with the opportunity to progress into higher roles as the business grows post-reopening.
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. You will be part of the group responsible for opening the restaurant back up, setting standards and building the team culture from day one.
* Training provided
* Progression can be rapid for high performers
* Clear kitchen route: Sous Chef → Head 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
* Proven experience in a Sous Chef role or as a strong Senior CDP ready to step up
* Strong knowledge of kitchen operations, hygiene and food safety
* Calm, organised approach under pressure
* High standards of personal and professional presentation
* A driven attitude with willingness to learn and grow
Desirable Skills & Experience required
* Experience with Mediterranean / Middle Eastern / tapas or small plate service
* Experience supporting a reopening, relaunch or change in operating model
Reporting & Team Structure
* Reports directly to the Founder
* Works closely with General Manager / Front of House leadership
* Part of a small, close-knit kitchen team built for reopening
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 work or allocated responsibilities 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
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