Sous Chef - Saison

The Raffles London

Raffles London at The OWO and The OWO Residences by Raffles operates a 120 room and suites flagship hotel at the iconic Old War Office building along with a collection of 85 exceptional branded residences at this landmark destination on Whitehall, including 12 distinct restaurants and bars Including our signature chef Mauro Colagreco. The Guerlain spa and Pillar Wellness, and a 600 seated-capacity grand ballroom.

Job Description

JOB TITLE:                       Sous Chef

DEPARTMENT:                  Saison Restaurant – Food and Beverage

EMPLOYER:                      Whitehall Hotel Limited (WHL)

JOB LEVEL:                       Supervisor

REPORTS TO:                    Head Chef

LOCATION:                       Raffles London at The OWO

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

Your role will be responsible for leading and managing the kitchen operations within the Raffles London OWO.

Responsible for ensuring all food is produced and served in line with the Raffles standard of excellence whilst adhering to health and safety legislation.

You will work in close contact with all food and beverage outlet teams to ensure smooth and consistent service and the ability to pre-empt and deliver a luxurious and high-quality level of service whilst managing time and service targets.

Responsibilities

Operation

• Ensuring steps of service, recipe standards and cost control are met and adhered to.
• Ensuring the kitchen team is fully engaged with our values and kitchen culture.
• Maintaining and running of kitchen in the absence of head chefs
• Training, and managing all members of the kitchen team.
• Detailed and precise communication with staff and guests in a friendly and professional manner.
• Work closely with the front of house and beverage teams.
• Maintain stock control, ensuring that stock levels are in line with Company requirements.
• Involvement in production and development of dishes for all outlets, maintaining standards, through regular menu engineering maximise potential of Kitchen sales.
• Assist the development of menus and dishes is as per SOP and completed in a timely period.
• Collating recipes for new dishes, involved in cost control and implementation of seasonal menus.
• Maintaining discipline in the department whilst setting an example and mentoring junior staff. Monitoring training of all members of kitchen staff and assessing progress.
• Involvement in projects for benefit of kitchen advancement.
• Ensuring Correct Storage and labelling of food stuffs, equipment, and dry goods in all kitchen areas by people responsible
• Ensuring correct stock rotation of food and ordering food goods from suppliers.
• Checking and ordering of equipment via correct channels.
• Report the need for maintenance of equipment via correct channels.
• 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.

Leadership

• To be a hands-on leader and mentor for your team and the wider hotel.
• To manage and take responsibilities for the coaching and development of the kitchen team, including conducting regular one-to-ones and annual appraisals
• To attend and represent the department at management meetings etc as required
• To support the team and assist with trouble shooting and resolving client and guest challenges as needed
• To strive for high standards across the department and to suggest and implement improvements where needed
• Ensuring composure under pressure and providing leadership and guidance to the Team when required.
• Actively encouraging and promoting employees to be creative and innovative, whilst recognising them for their contributions to the success of the operation.

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.

Qualifications, Skills & Experience

Essential

• Recent experience within a multi outlet venue or 5-star hotel.
• Market knowledge of competitors and event industry trends
• Strong food and beverage knowledge
• Enthusiasm and commitment to delivering and offering the best service and experiences possible in any situation.
• Able to work with and lead a team.
• To be detail-oriented and consistent.
• A proven track record and ability to provide high levels of service under pressure.
• Exceptional communication and customer service skills, both written and spoken.
• Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance.
• An understanding and willingness to contribute to a 24h operational schedule when required.

Desirable

• Previous experience managing or supervising a team.
• An understanding of the luxury sector.
• A passion for hospitality and an understanding of the UHNW customer.
• Previous experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards.

This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly