Pastry Sous Chef - Restaurant Mauro Colagreco

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.

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.

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 The Pastry Chef leads the day-to-day pastry operation for Mauro Colagreco restaurant and its kitchen. Reporting directly to the Head Chef, the role is responsible for preparation, production and service of desserts, pre-desserts, petits fours and other pastry items required by the restaurant, ensuring consistent quality, presentation and timing.

The Pastry Chef works in collaboration with Mauro Colagreco’s Corporate Pastry Chef on recipes, seasonal menu development and pastry standards. Daily priorities, staffing and operational decisions are coordinated with the Head Chef. New dishes and menu changes are developed with the Corporate Pastry Chef and agreed with the Head Chef before implementation.

• Lead daily pastry preparation and service, organising mise en place and production according to bookings, menus and service requirements. Personally prepare, finish and plate pastry dishes, checking flavour, texture, temperature and presentation before service.
• Follow agreed recipes, portion sizes and presentation standards, ensuring consistency across the pastry team.
• Coordinate with the Head Chef, kitchen brigade and front of house to deliver each course at the correct pace and communicate shortages or delays promptly.
• Plan for dietary requirements and allergies, confirming suitable alternatives with the Head Chef and maintaining clear communication with front of house.
• Identify quality or production issues early, take corrective action within the role’s authority and elevate unresolved issues to the Head Chef.
• Work with the Head Chef and Corporate Pastry Chef to develop seasonal desserts and pastry items that reflect Mauro Colagreco’s culinary approach.
• Prepare and assess recipe trials, incorporating feedback before introducing dishes into service.
• Maintain accurate recipes, yields, portion costs, plating guides and allergen…