Executive Pastry Chef - London

Executive Pastry Chef - London Raffles London at The OWO is home to three unique dining experiences created by Mauro Colagreco, the acclaimed chef behind Mirazur on the C te d'Azur, which was awarded the illustrious title of Best Restaurant at The World's 50 Best Restaurants 2019. He is also the first chef to be appointed as the UNESCO Ambassador for biodiversity, which will see Mauro continue his work promoting an awareness of the impact that food choices have on ecosystems. At Raffles London, Colagreco offers three dining experiences: Mauro Colagreco at Raffles London at The OWO, Saison and Mauro's Table. Driven by a consistent commitment to seasonality, local procurement, and sustainability, all three of Colagreco's dining experiences will showcase the UK's best organic produce sourced daily from farms, fields, and shores across the country. Colagreco's culinary offering will truly be the heart and soul of the hotel, in which guests and locals can come together to celebrate, meet, entertain and delight. Mauro Colagreco at Raffles London at The OWO, his signature restaurant, is an ode to travel and discovery told through food. The restaurant showcases Chef Mauro's culinary innovation and passion towards sustainability through his commitment to sourcing local, seasonal ingredients - with a particular focus on the rich diversity of native British vegetables. A meal here is all about the journey. Scope Of Position Your role will be responsible for leading and managing the pastry kitchen operations within the Raffles London OWO. Responsible for ensuring all food is produced and served in line with the Raffles standard of excellence whilst adhering to health and safety legislation. Responsible for creating, costing and developing seasonal and on trend pastry 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 pastry kitchen, taking responsibility for all production and service. Training, and managing all members of pastry 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 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, statues 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, Skills we treat everyone with fairness and dignity. Belonging: We celebrate our differences. We support each other and we always stand together. Integrity: We build trust through mutual respect and being authentic. Empowerment: We have the authority to take initiative and anticipate moments to create unforgettable experiences. Excellence: We make genuine connections and we cherish every opportunity to make the people around us feel special. Diversity