Location
London

Hours
Working on a rota basis based on hotel, outlet and event hours of operation, including contribution to a 24-hour operational schedule when required.

Salary
Negotiable

About the Role
An exceptional opportunity to join Raffles London at The OWO as a Pastry Chef de Partie within the Food & Beverage Department. Reporting to the Executive Pastry Chef, you will act as a junior leader promoting and exemplifying Raffles values and kitchen culture. You will oversee a section of the daily business ensuring hygiene, food and service standards, culture, and quality are consistently delivered.

Your responsibilities include maintaining and running your section, supervising Demi Chef de Parties and commis, managing stock control aligned with business levels, and working towards a low waste, environmentally conscious operation. You will contribute to cost management and zero waste initiatives, collate recipes for new dishes, and provide constructive feedback to your team.

You will support all pastry, dessert, and bakery production and service across all hotel outlets including restaurants, events, private dining, and the canteen. You will also maintain kitchen operations in the absence of Sous Chefs and participate in service as business demands.

Collaboration with supervisors, Heads of Department, chefs, and supporting departments is essential to communicate operational needs effectively and positively. This role requires a creative approach to producing high-quality food while fostering a positive kitchen culture based on strong values.

Experience
Proven track record of delivering high levels of service under pressure. Previous experience as a Chef de Partie in a luxury, Michelin star, or 5-star environment is essential. Experience working within a luxury hotel environment with standards such as LQA or Forbes 5* is desirable. Previous experience at Demi Chef de Partie level or higher and the ability to confidently lead and run a section are advantageous.

About you
Exceptional communication and customer service skills, both written and spoken. Strong leadership skills to create and maintain a positive kitchen culture. Excellent time management with the ability to multi-task while maintaining a professional appearance. Willingness to work on a rota basis and contribute to a 24-hour operational schedule when required. A creative and proactive approach to food production and team support.

Qualifications
Essential to be able to work on a rota basis. Demonstrated ability to provide high-quality service under pressure. Desirable qualifications include previous leadership experience and familiarity with luxury hospitality standards.