Executive Pastry Chef

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.

Driven by a consistent commitment to seasonality, local procurement, and sustainability, all three of Colagreco’s dining experiences will showcase the UK’s best organic produce sourced daily from farms, fields, and shores across the country. Colagreco’s culinary offering will truly be the heart and soul of the hotel, in which guests and locals can come together to celebrate, meet, entertain and delight.

Mauro Colagreco at Raffles London at The OWO, his signature restaurant, is an ode to travel and discovery told through food. The restaurant showcases Chef Mauro’s culinary innovation and passion towards sustainability through his commitment to sourcing local, seasonal ingredients – with a particular focus on the rich diversity of native British vegetables. A meal here is all about the journey.

Scope Of Position

Your role will be responsible for leading and managing the pastry 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. Responsible for creating, costing and developing seasonal and on trend pastry menus for all Raffles outlets. 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. Giving training and mentorship to junior staff assisting with training and development.

Responsibilities

Operation

• Creating developing and updating department standards, ensuring steps of service, recipe standards and cost control measures are met and adhered to.
• Ensuring the kitchen team is fully engaged with our values and kitchen culture.
• Maintaining and running of the pastry kitchen, taking responsibility for all production and service.
• Training, and managing all members of pastry kitchen team, setting targets, developing skills and undertaking regular one on ones and appraisals.
• 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.
• Taking the lead in development of dishes for all outlets, maintaining standards, through regular menu engineering maximise potential of Kitchen sales.
• 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 the hotel advancement and promotion.
• 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.

Disclaimer

• The information and statements in this Job Description only indicate the general nature and level of work to be performed by the employee. They are not an exhaustive list of all required responsibilities, duties and skills. Additional duties may be assigned and requirements may vary from time to time, in particular during special project periods. You may also be required to work in another position and another department from time to time, dependent on the needs of the business and within reason.
• Please note that this position will involve an element of pulling, Lifting, Pushing and/or Manual Handling.

Why join our Raffles team?

Not only will you be joining one of the world’s best hotels you will also receive great benefits including:

• 31 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (36 Days).
• Staff meals whist on duty.
• Free dry cleaning for uniform.
• Employer pension contribution of 3%
• Enhanced sick pay.
• Enhanced maternity, paternity and adoption pay.
• Life Assurance 1x salary
• Employee assistance program, including virtual GP and financial advice.
• Season ticket loans and cycle to work scheme.
• Colleague gifting to celebrate special occasions.
• Paid days off to move house or give back time to a charity of your choice.
• Internal learning and development programmes tailored to you.  
• Fun-filled events, whether that’s a pub quiz, team run or festive party.
• Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets.
• Worldwide development opportunities across Accor’s extensive brand portfolio.

What are the Raffles Values?

Respect:  We value the needs ideas and individuality of others; we treat everyone with fairness and dignity.

Belonging: We celebrate our differences. We support each other and we always stand together.

Integrity: We build trust through mutual respect and being authentic.

Empowerment:  We have the authority to take initiative and anticipate moments to create unforgettable experiences.

Excellence: We make genuine connections and we cherish every opportunity to make the people around us feel special.