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 participate in service across all kitchen outlets as business demands. You will support and coach your team, maintain kitchen operations in the absence of Sous Chefs, and collaborate effectively with supervisors, Heads of Department, chefs, and supporting departments to meet operational needs.

Raffles London at The OWO is a luxury destination housed in a Grade II* listed Edwardian building with 120 rooms and suites, 85 branded residences, nine restaurants, three bars, a Guerlain spa, Pillar Wellness, and a grand ballroom. This role offers the chance to work in a prestigious environment synonymous with luxury, glamour, and extraordinary experiences.

Experience
Proven track record providing high levels of service under pressure. Previous experience as Chef de Partie in a luxury, Michelin star, or 5-star environment is essential. Experience at Demi Chef de Partie level or higher is desirable. Previous 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 leadership skills with the ability to create a positive kitchen culture based on strong values. Excellent time management and multitasking abilities while maintaining a professional appearance. Willingness to contribute to a 24-hour operational schedule when required. Environmentally conscious with a commitment to low waste operations. Ability to confidently lead and run a section, coach and support team members, and work collaboratively across departments.

Qualifications
Essential to work on a rota basis. Strong understanding of kitchen policies and procedures. Ability to provide constructive feedback and maintain high standards of hygiene, food quality, and service. Creativity in producing high-quality pastry, dessert, and bakery products.