Chef de Partie – Saison

Come and join us in bringing the Raffles experience to London

The Raffles name is synonymous with luxury, glamour and extraordinary adventure. Raffles London at The OWO on London’s Whitehall, unites the allure and heritage of Raffles with one of the world’s most historic addresses.

This fine Grade II* Edwardian building has been transformed into a spectacular stage for dazzling celebrations; with fine dining, lively bars, the latest in wellness and beauty therapies, the most luxurious suites and rooms, versatile ballroom and event space. Within these much-storied walls, where legendary statesmen and women once shaped the modern world, guests are now invited to discover new and inspiring emotions and connections.

At Raffles, you arrive as a guest, leave as a friend and return as family. ​

The Raffles London

Raffles London at The OWO is home to three unique dining experiences created by Mauro Colagreco, the acclaimed chef behind Mirazur on the Côte d’Azur, which was awarded the illustrious title of Best Restaurant at The World’s 50 Best Restaurants 2019. He is also the first chef to be appointed as the UNESCO Ambassador for biodiversity, which will see Mauro continue his work promoting an awareness of the impact that food choices have on ecosystems. At Raffles London, Colagreco offers three dining experiences: Mauro Colagreco at Raffles London at The OWO, Saison and Mauro’s Table.

Scope Of Position

To lead and run a section of the kitchen overseeing and managing commis and demi chef de parties, assisting sous chefs in the preparation and service of food, in accordance with Raffles standards whilst ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel

Responsibilities

Operation

• Lead and manage a section of the kitchen, overseeing production, service and hygiene standards.
• Follow the procedures, methods and recipe as outlined in communication.
• Ensure correct storage, rotation and labelling of food stuffs, equipment, and dry goods.
• Work with sous chefs to ensure stock ordering and deliveries are managed correctly.
• Involvement in training of demi chefs, commis chefs and apprentice chefs to set standards.
• Involvement in production and development of dishes for all outlets, maintaining standards.
• Projects for benefit of kitchen advancement.
• Always able to explain services to guests, visitors, and employees.
• Respond promptly to the service needs of the guests, employees, and visitors.

• Additional responsibilities in absence of line manager or senior employee.https://careers.accor.com/global/en/job/chef-de-partie-saison-in-raffles-london-at-the-owo-london-united-kingdom-jid-87277