Pastry Sous Chef (Maternity Cover)

Company Description

The Raffles London at The OWO and The OWO Residences by Raffles operates a 120‑room flagship hotel at the iconic Old War Office building along with a collection of 85 branded residences on Whitehall. The property features 12 restaurants and bars, including one by chef Mauro Colagreco, the Guerlain spa, Pillar Wellness, and a 600‑seated grand ballroom.

Job Description

Lead and manage pastry kitchen operations at Raffles London OWO, ensuring food is produced and served to Raffles standards while adhering to health and safety legislation. Collaborate with all food and beverage outlet teams for smooth service, providing training and mentorship to junior staff.

Responsibilities

• Ensure steps of service, recipe standards, and cost control measures are met.
• Engage the kitchen team with our values and kitchen culture.
• Maintain and run the pastry kitchen in the absence of head chefs.
• Train and manage all members of the pastry kitchen team.
• Communicate clearly with staff and guests in a friendly, professional manner.
• Work closely with front‑of‑house and beverage teams.
• Maintain stock control, ensuring stock levels meet company requirements.
• Develop dishes for all outlets, using menu engineering to maximise kitchen sales.
• Assist menu development and ensure timely completion per SOP.
• Collate recipes for new dishes, contributing to cost control and seasonal menus.
• Maintain discipline in the department, mentor junior staff, and assess training progress.
• Participate in projects that advance kitchen operations.
• Ensure correct storage and labelling of food, equipment, and dry goods.
• Rotate stock and order from suppliers.
• Order equipment through correct channels.
• Report equipment maintenance needs via correct channels.
• Assume additional duties in the absence of a line manager or senior employee.
• Perform other duties as required, including working in other departments or restaurants.

Leadership

• Be a hands‑on leader and mentor for the team and the wider hotel.
• Coach and develop the kitchen team, conducting regular one‑to‑ones and annual appraisals.
• Attend and represent the department at management meetings as required.
• Resolve client and guest challenges by troubleshooting and problem‑solving.
• Strive for high standards and suggest improvements where needed.
• Maintain composure under pressure and provide guidance to the team.
• Encourage creativity and innovation, recognising staff contributions.

Health and Safety

• Report and rectify all potential or real hazards immediately.
• Understand all departmental fire, emergency, and bomb procedures.
• Ensure safety of all persons and property by adhering to laws, statutes, and ordinances.
• Promote awareness of health and safety for all departmental tasks.

Qualifications

Essential

• Recent experience in a multi‑outlet venue or 5‑star hotel.
• Market knowledge of competitors and event industry trends.
• Strong F&B knowledge.
• Enthusiasm for delivering exceptional service and experiences.
• Team‑leading ability.
• Detail‑oriented and consistent.
• Proven track record of high service levels under pressure.
• Exceptional communication and customer service skills, written and spoken.
• Strong time‑management skills and ability to multi‑task while maintaining a professional appearance.
• Willingness to contribute to a 24‑hour operational schedule when required.

Desirable

• Previous experience managing or supervising a team.
• Understanding of the luxury sector.
• Passion for hospitality and awareness of UHNW customers.
• Experience in a luxury hotel environment with LQA, Forbes 5*, or equivalent standards.