Company Description
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.
Job Description
Scope of Position
Reporting into the sous chefs you will lead and run the breakfast 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 ad Mauro’s standards whilst ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel.

Responsibilities:

• Lead and manage the breakfast 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.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

• Lead and manage the breakfast 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.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned