Location
London

Hours
Rota basis, including contribution to a 24-hour operational schedule when required

Salary
Negotiable

About the Role
Reporting into the Executive Chef, you will assist Sous Chefs in the preparation and service of food, ensuring the highest standards are always maintained. You will be responsible for maintaining your kitchen section, using scales, timers, and probes to achieve consistency, following recipes and methods as communicated, and working towards a low waste operation. Duties include stock rotation, ordering via correct channels, involvement in production and development of dishes across all outlets, and managing rotas fairly to meet guest and business needs. You will attend monthly communication meetings and nightly briefings with the Sous Chef, receive regular feedback, and maintain kitchen discipline. In the absence of the Sous Chef, you will run the kitchen and monitor training and progress of junior kitchen staff. Additional responsibilities include ensuring correct storage and labelling of foodstuffs, equipment, and dry goods, assisting new colleagues to become familiar with the workplace, and responding promptly to service needs of guests, employees, and visitors. You may also be required to work in different departments or restaurants as assigned.

About Raffles London
Raffles London at The OWO on Whitehall combines the heritage of Raffles with one of the world’s most historic addresses. The Grade II* listed Edwardian building features 120 rooms and suites, 85 branded residences, nine restaurants, three bars including one by signature chef Mauro Colagreco, a Guerlain spa, Pillar Wellness, and a grand ballroom with 600-seat capacity. Within these storied walls, guests are invited to discover new and inspiring experiences. At Raffles, you arrive as a guest, leave as a friend, and return as family.

Why Join Our Raffles Team?
Joining Raffles means becoming part of one of the world’s best hotels with excellent benefits including 28 days holiday plus bank holidays and extra days for service up to 35 days, staff meals while on duty, free dry cleaning for uniforms, employer pension contribution, enhanced sick pay, maternity, paternity and adoption pay, life assurance, employee assistance program including virtual GP and financial advice, season ticket loans, cycle to work scheme, colleague gifting, paid days off for moving house or charity, internal learning and development programs, fun events, employee benefit card with discounts at Accor worldwide and Raffles London F&B outlets, and worldwide development opportunities across Accor’s brand portfolio.

Raffles Values
Respect: We value the needs, ideas, and individuality of others; treating 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 take initiative and anticipate moments to create unforgettable experiences.
Excellence: We make genuine connections and cherish every opportunity to make people feel special.

Diversity & Inclusion
Raffles is committed to creating an inclusive environment where diverse talent thrives and welcomes candidates from all backgrounds.

Experience
Previous relevant experience as Chef de Partie or high-performing Demi Chef de Partie is essential. Proven ability to provide high levels of service under pressure. Experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards is desirable.

About You
Excellent communication skills to foster a positive kitchen culture based on strong values. A creative approach to producing high-quality food. Strong time management skills with the ability to multitask while maintaining a professional appearance. Ability to confidently lead and run a kitchen section. Willingness to work on a rota basis and contribute to a 24-hour operational schedule when required.

Qualifications
Exceptional communication and customer service skills, both written and spoken. Ability to work effectively under pressure and maintain high standards. Previous experience at demi chef de partie level or higher is desirable but not mandatory.