Pastry Commis Chef

at  RAFFLES

Company Description
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 with a name is synonymous with luxury, glamour, and extraordinary adventure.
This fine Grade II* listed Edwardian building has been transformed with 120 rooms and suites along with a collection of 85 exceptional branded residences. Within The OWO destination there are a total of nine restaurants and three bars, including one by our signature chef Mauro Colagreco. The Guerlain spa and Pillar Wellness offer the latest in wellbeing, and a 600 seated-capacity grand ballroom, The Whitehall, is perfect for all kinds of special occasions and events.
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
An exceptional opportunity presents itself for a Pastry Commis Chef to join the Food & Beverage Department at Raffles London at the OWO.
Reporting into Executive Pastry Chef, you will support Chef de Partie/Sous Chef on a section of the daily business to ensure hygiene, food and service standards, culture and quality are always delivered. To undertake any specific function of any Raffles kitchens/ kitchen management as delegated by the Executive Pastry Chef and Senior Sous Chef/Sous Chef and/or Head Baker.
Understands that the pastry department work as one team to support and be directly responsible for the quality, production and service for pastry/dessert/bakery in all outlets within the hotel including but not limited to the restaurants, events, private dining and canteen.

Specifically, as the Pastry Commis Chef your responsibility’s will include:

• Supporting CDP to maintain stock control, ensuring that sections stock levels and production are in line with business levels.
• Be environmentally conscious and works towards a low waste operation.
• Contributing to the effective management of costs, zero waste factor.
• Working as required on a rota basis based on hotel, outlet, and event hours of operation.
• Ensuring that you are aware of and able to advise employees on the correct policies and procedures.
• Participating in the service in all kitchen outlets as business demands.
• Understanding and communicating with supervisors if there is a need for overtime on the section.
• Working with, coaching and supporting the team members on the section.
• Working with all supervisors, HODs, chefs and supporting departments to communicate effectively and positively the needs of the operation.
• Ensuring Correct Storage and labelling of food stuffs, equipment, and dry goods in all kitchen areas by people responsible.
• Receiving daily product, ensuring correct stock rotation and storage of food and kitchen items.
• Checking cleanliness, working condition and safety of all equipment used in the kitchen.
• Taking corrective action should any not meet standards.
• Maintenance of equipment via correct channels.

Please refer the Job description for details