Location
London

Hours
Full Time (hours to be confirmed)

Salary
Negotiable

About the Role
An exceptional opportunity presents itself for a Demi Chef de Partie to join Mauro Colagreco’s Restaurants at Raffles London at The OWO. Reporting to the Executive Chef, you will assist Sous Chefs and Chef de Parties in the preparation and service of food, ensuring the highest standards are always maintained. You will also ensure that kitchen areas, equipment, and utensils are kept clean and tidy to the standards required by the hotel.

Key responsibilities include maintaining and running your section, correct storage and labelling of foodstuffs, equipment, and dry goods, checking and ordering equipment via the correct channels, and producing mise en place to set standards. You will be involved in the production and development of dishes for all outlets, setting standards, and training commis chefs and apprentice chefs.

Contributing to effective cost management and zero waste initiatives, maintaining effective working relationships with colleagues, supervisors, and managers, and ensuring new employees are aware of the correct standards are also part of the role. You will assist the Manager in spot checks to maintain departmental standards and conduct job training with staff to uphold these standards.

Mauro Colagreco at Raffles London at The OWO is home to three unique dining experiences created by the acclaimed chef Mauro Colagreco, known for his commitment to seasonality, local procurement, and sustainability. The culinary offering showcases the UK’s best organic produce sourced daily from farms, fields, and shores across the country, with a focus on native British vegetables. This role offers the chance to be part of a world-class culinary team dedicated to innovation and sustainability.

Experience
Previous relevant experience in a similar kitchen role is required. Demonstrated ability to maintain high standards in food preparation and kitchen hygiene is essential.

About you
Excellent communication skills with a positive attitude to foster a strong kitchen culture based on shared values. Creative approach to producing high-quality food and a commitment to sustainability and seasonality. Ability to work harmoniously within a team and contribute to a cordial working environment.

Qualifications
Relevant culinary qualifications are advantageous but not explicitly stated. A passion for food, willingness to learn, and dedication to maintaining high standards are essential.