Chef de Partie - Saison at Accor

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Food production, Hygiene standards, Stock ordering, Staff training, Menu development, Customer service, Time management, Multi-tasking, Health and safety, Team leadership, Food storage, Inventory management, Communication

Industry

Hospitality

Description

Company Description 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. Job Description 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. 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. Qualifications, Skills & Experience Essential To work as required on a rota basis. 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 at a demi chef de partie level or higher. Ability to confidently lead and run a section. Previous experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards. Additional Information 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: 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead and manage a kitchen section, overseeing production, service, and hygiene standards while supervising junior staff. Assist sous chefs with stock management, dish development, and ensuring high-quality service for all guests.