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 at The OWO, 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 operations meet Raffles' high standards. Your responsibilities include maintaining cleanliness and hygiene of equipment and utensils, 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 demi chefs, commis chefs, and apprentice chefs to uphold kitchen standards, contribute to the production and development of dishes across all outlets, and participate in projects aimed at advancing the kitchen. You will also be expected to explain services to guests, visitors, and employees, respond promptly to service needs, and take on additional responsibilities in the absence of line managers or senior employees. Flexibility to work in different departments or restaurants as required is also part of the role.

Raffles London is a prestigious and historic luxury hotel located in a Grade II* listed Edwardian building, offering a unique environment where you will be part of a team dedicated to delivering exceptional culinary experiences within a culturally rich and inspiring setting.

Experience
- Proven track record of providing high levels of service under pressure.
- 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 a professional appearance.
- Ability to confidently lead and run a kitchen section.
- Understanding and willingness to contribute to a 24-hour operational schedule.
- Commitment to upholding health and safety standards and promoting a safe working environment.

Qualifications
- No specific qualifications are mandated, but a proven ability to work effectively in a high-standard kitchen environment is essential.
- Willingness to work on a rota basis and adapt to the operational needs of the hotel.