Location
London

Hours
To work as required on a rota basis, including contribution to a 24-hour operational schedule when required.

Salary
Negotiable

About the Role
As a Chef de Partie at Raffles London, you will lead and run a section of the kitchen, overseeing and managing commis and demi chef de parties. You will assist sous chefs in the preparation and service of food, ensuring all dishes meet Raffles' high standards. Your responsibilities include maintaining cleanliness and hygiene of equipment and utensils to hotel standards, managing stock ordering and deliveries in collaboration with sous chefs, and ensuring correct storage, rotation, and labelling of foodstuffs and dry goods. You will be involved in training junior kitchen staff, contributing to the production and development of dishes across all outlets, and participating in projects to advance kitchen operations. In the absence of senior staff, you will take on additional responsibilities and may be required to work in different departments or restaurants within the hotel. You will also be expected to communicate effectively with guests, visitors, and employees, responding promptly to service needs. Health and safety are paramount; you will ensure all hazards are reported and rectified, adhere to fire, emergency, and bomb procedures, and promote a culture of safety within the department.

About Raffles London
Raffles London at The OWO on Whitehall is a landmark Grade II* listed Edwardian building transformed into a luxury hotel with 120 rooms and suites, alongside 85 branded residences. The hotel features nine restaurants and three bars, including one by signature chef Mauro Colagreco, a Guerlain spa, Pillar Wellness facilities, and a grand ballroom with a 600-seat capacity. Raffles is renowned for its rich heritage and commitment to culturally enriching and respectful guest experiences. Joining Raffles means becoming part of a team where guests arrive as visitors, leave as friends, and return as family.

Why Join Our Team?
Enjoy 28 days holiday including bank holidays plus an extra day for every year of service up to 5 years (35 days). Benefit from staff meals while on duty, free dry cleaning for your uniform, employer pension contribution of 3%, enhanced sick pay, and enhanced maternity, paternity and adoption pay. Additional perks include life assurance (1x salary), employee assistance programs with virtual GP and financial advice, season ticket loans, cycle to work scheme, colleague gifting for special occasions, paid days off for moving house or charity work, internal learning and development programs, fun team events, employee benefit card with discounts up to 30% at Accor worldwide and Raffles London F&B outlets, and worldwide development opportunities across Accor’s extensive brand portfolio.

Raffles Values
Respect: We value the needs, ideas, and individuality of others; we treat everyone with fairness and dignity.
Belonging: We celebrate our differences, support each other, and always stand together.
Integrity: We build trust through mutual respect and authenticity.
Empowerment: We have the authority to take initiative and create unforgettable experiences.
Excellence: We make genuine connections and cherish every opportunity to make people feel special.

Experience
A proven track record of providing high levels of service under pressure is essential. Previous experience at demi chef de partie level or higher is desirable. Experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards is advantageous.

About You
Exceptional communication and customer service skills, both written and spoken. Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance. Willingness to contribute to a 24-hour operational schedule when required. Ability to confidently lead and run a kitchen section. A positive attitude and commitment to upholding Raffles’ standards and values.

Qualifications
Ability to work on a rota basis as required. Knowledge of health and safety procedures relevant to kitchen operations. Understanding of stock management and food hygiene standards. Any formal culinary qualifications or training will be an advantage but are not explicitly stated as mandatory.