Chef de Rang

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. ​

Scope Of Position

A Chef de Rang will be responsible for the day-to-day service within Mauro Colagreco Restaurants keeping in with the brand’s continuing effort to deliver outstanding guest service. Specifically, responsible for performing tasks to the highest standards from the moment a guest enters to the moment they leave and enhancing there expires with us. Taking responsibility in leading a station while managing commis waiters to ensure a smooth service.

Responsible for maintaining the stations and the restaurant itself along with being the communication point between back of house and front of house. Supporting hostess, baristas and other team members when required and supply guest feedback and requests to management.

Responsibilities

Operation

• Knowledge of menu and all products served within Mauro Colagreco Restaurants.
• Deliver food orders from the kitchen to customers’ tables rapidly and accurately with an explanation of each dish for the guest.
• Act as the contact point between Front of the House and Back of the House staff.
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
• Explain the dishes to the guest with a knowledgeable and in a professional manor.
• Check in with customers and take additional orders or refill water, as needed and requested by senior colleagues.
• Is responsible for serving food orders and removing used dishes and utensils.
• Ensure food is served in accordance with safety standards.
• Inform restaurant staff about customers’ feedback or requests.
• Commit to best possible sustainable practices daily in terms of waste management and purchasing.
• Additional responsibilities in absence of line manager or senior employee.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

Health and Safety

• Ensure that all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
• Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them.
• Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.