Location
London, Raffles London at The OWO, Whitehall

Hours
Shift work including evenings, weekends and public holidays as per restaurant operational needs

Salary
Negotiable

About the Role
The Pastry Sous Chef leads the day-to-day pastry operations for Mauro Colagreco restaurant, reporting directly to the Head Chef. You will be responsible for the preparation, production and service of desserts, pre-desserts, petits fours and other pastry items, ensuring consistent quality, presentation and timing. Working closely with Mauro Colagreco’s Corporate Pastry Chef, you will contribute to recipe development, seasonal menu creation and maintaining pastry standards. Daily priorities, staffing and operational decisions are coordinated with the Head Chef.

Your role includes personally preparing and plating pastry dishes, following recipes and presentation standards, coordinating with kitchen and front of house teams to ensure smooth service, and planning for dietary requirements and allergies. You will identify and resolve quality or production issues, maintain accurate recipe documentation, train and lead the pastry team, manage stock levels and ordering, monitor portion costs, and ensure compliance with food safety, hygiene and health and safety procedures.

Additional responsibilities include stepping in during the absence of senior staff, supporting cooperation across departments, and upholding professional conduct and communication under pressure. This is a unique opportunity to work within a prestigious luxury hotel environment, contributing to a Michelin-starred restaurant’s success and innovation.

Experience
- Proven pastry experience in a fine dining or luxury hospitality setting with responsibility for production and service
- Strong practical skills in plated desserts, chocolate work, pastry and dough preparation, and frozen desserts
- Experience supervising or leading chefs, organising production and training junior team members
- Working knowledge of food hygiene, allergen control, stock management, recipe costing and waste reduction
- Ability to maintain high standards of flavour, presentation and detail during busy services
- Clear communication skills and ability to collaborate with Head Chef, Corporate Pastry Chef and restaurant team
- Availability to work shifts including evenings, weekends and public holidays
- Proven ability to provide high levels of service under pressure

About you
- Exceptional communication and customer service skills, both written and spoken
- Strong time management and multitasking skills while maintaining a professional appearance
- Composed under pressure and able to lead and motivate a team
- Creative and innovative mindset, encouraging team contributions to operational success

Qualifications
- Relevant professional pastry or culinary qualification (desirable)
- Experience in a Michelin-starred restaurant (desirable)
- Experience developing seasonal tasting menu desserts and working with a corporate or group pastry chef (desirable)
- Previous experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards (desirable)