Executive Chef

Executive Chef - London Raffles Hotels & Resorts The Birthplace of stories and legends since 1887, Raffles is a legendary brand, steeped in history and loved by generations past, present and future. Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment.

About Raffles London 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. Scope Of Position

Your role will be responsible for leading and managing the Raffles kitchen operations. Responsible for developing standards and ensuring all food is produced and served in line whilst adhering to health and safety legislation. Responsible for creating, costing and developing seasonal and on trend 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 all kitchens, taking responsibility for all production and service.

Training, and managing all members of 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…