Sous Chef - Restaurant Mauro Colagreco in London

Company Overview

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, and versatile ballroom and event space.

Job Description

Your role will be responsible for leading and managing the kitchen operations within the Raffles London OWO. You will ensure all food is produced and served in line with the Raffles standard of excellence while adhering to health and safety legislation. You will work closely with all food and beverage outlet teams to ensure smooth and consistent service and the ability to pre-empt and deliver luxurious and high-quality service while managing time and service targets.

Responsibilities

• Ensuring steps of service, recipe standards and cost control are met and adhered to.
• Ensuring the kitchen team is fully engaged with our values and kitchen culture.
• Maintaining and running the kitchen in the absence of head chefs.
• Training and managing all members of the kitchen team.
• Providing detailed and precise communication with staff and guests in a friendly and professional manner.
• Working closely with the front of house and beverage teams.
• Maintaining stock control, ensuring that stock levels are in line with company requirements.
• Involvement in production and development of dishes for all outlets, maintaining standards, and through regular menu engineering maximizing the potential of kitchen sales.
• Assisting the development of menus and dishes as per SOP and completing tasks in a timely period.
• Collating recipes for new dishes, being involved in cost control and implementation of seasonal menus.
• Maintaining discipline in the department while setting an example and mentoring junior staff.
• Monitoring training of all members of kitchen staff and assessing progress.
• Involvement in projects for the benefit of kitchen advancement.
• Ensuring correct storage and labelling of food stuffs, equipment, and dry goods in all kitchen areas by responsible people.
• Ensuring correct stock rotation of food and ordering food goods from suppliers.
• Checking and ordering equipment via correct channels.
• Reporting the need for maintenance of equipment via correct channels.
• Additional responsibilities in absence of line manager or senior employee.
• Performing 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 as required.
• To support the team and assist with troubleshooting 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 encouraging and promoting employees to be creative and innovative, whilst recognising them for their contributions to the success of the operation.

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, statutes 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

Essential

• Recent experience within a multi-outlet venue or 5-star hotel.
• Market knowledge of competitors and event industry trends.
• Strong food and beverage knowledge.
• Enthusiasm and commitment to delivering and offering the best service and experiences possible in any situation.
• Able to work with and lead a team.
• To be detail-oriented and consistent.
• 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 managing or supervising a team.
• An understanding of the luxury sector.
• A passion for hospitality and an understanding of the UHNW customer.
• Previous experience within a luxury hotel environment working with LQA, Forbes 5* or equivalent standards.

Benefits

• 28 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 days).
• Staff meals while on duty.
• Free dry cleaning for uniform.
• Employer pension contribution of 3 %.
• Enhanced sick pay.
• Enhanced maternity, paternity and adoption pay.
• Life assurance 1 × 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.