Pastry Chef De Partie-Hourly
Company: Riviera Dining Group Llc
Location: Winter Park
Posted on: May 2, 2024
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Job Description:
RDG OVERVIEW:Envisioned by Marine and Greg Galy through their
travels, experiences, and thirst for discovery and adventures, the
first MILA restaurant (part of RDG) opened in Miami Beach, FL, in
January 2020. MILA is a restaurant, rooftop lounge, and mixology
bar aiming to transport guests on a culinary journey of flavorful
MediterrAsian cuisine. Balancing genuine hospitality, fine dining,
and refined nightlife, MILA has quickly established itself as the
go-to destination in the upscale Miami social scene. We are first
and foremost a group of individuals who strive for excellence and
seek to illuminate the senses. We believe in the rhythms of life
and we are driven by the experience of adventure. Our principles
stand for giving our customers the most transporting experience, an
organic design and a refined culinary journey.D R E A M I TMILA has
grown above and beyond our expectations in its first two years
despite facing significant pandemicrelated restrictions, and ranked
#5 of The Restaurant Business Top 100 ranking.Following the success
of the original restaurant, RDG plans to expand to new concepts and
locations, focusing initially on the Florida market. It has shown
the quickest development rates and is anticipating some of the best
economic growth worldwide.B U I L D I TThrough its elevated brand
portfolio, and its exclusive membership, RDG aims to create a full
network of venues and experiences offering a unique lifestyle to
its guests and members in Florida and to become one of the leaders
of the luxury restaurant industry in the United States.G R O W I
TRDG is now actively exploring other national markets such as New
York City, Los Angeles and Las Vegas, as well as further afield in
London, Dubai and Mexico City for potential expansion
opportunities.SUMMARY:The Pastry Chef de Partie assists the Chefs
in leading the overall operation at the Pastry Station. They assist
with all products on the culinary Station. He/she meets with the
Sous Chef and/or Executive Sous Chef daily to discuss the meal and
time requirements for the days service. To excel in this position,
you must possess excellent communication and organizational skills,
as well as a passion for creating flavorful and visually appealing
pastries. A strong knowledge of baking techniques and ingredients
is also essential. JOB DESCRIPTIONRESPONSIBILITIES:Plan and
executed in collaboration with other colleagues.Check periodically
expiry dates and proper storage of food items in the
section.Colleagues are following proper grooming standards.Complete
daily taskDaily feedback collection and reporting of issues as they
arise.Protein counts sheet dailyPrep sheet to ensure all stations
are getting filledStations are setup properlyKnowledge of all
standard procedures and policies pertaining to food preparation,
receiving, storage, and sanitation.Full awareness of all menu
items, their recipes, and methods of production presentation
standards.Operate and maintain all department equipment and
reporting of malfunctioning.Ensure effective communication between
staff by maintaining a secure and friendly working
environment.Ability to produce own work in accordance with the
deadline and to assist and encourage others in achieving this
aim.Colleagues are following proper closing procedures (labeling,
gaskets, etc.)DOH sheet to fill out at the end of the shiftEvery
night cooler should be organized ( produce, protein, and sauce)Open
Mindset, Positive Culture, Drive for Excellence and Team
WorkPreparing of different types of dough, batters, filling, and
creams, sauces, cakes and desserts..judging the quantity and
quality of ingredients needed for pastries, cakes, and
desserts.Decorating and plating desserts according to appropriate
designs and standards.Maintaining cleanliness, safety, and hygiene
in the pastry kitchen.Coordinating with the head pastry chef to
receive instructions and organize the work process.Monitoring the
inventory and ensuring the availability of necessary ingredients
and equipment.Updating menus and suggesting new pastry items to
attract customers.Training and supervising junior pastry cooks, and
delegating tasks to them.Observing and following the established
recipes and procedures to maintain consistency in the product
qualREQUIREMENTS/QUALIFICATIONS:5 years Proven experience working
as a Pastry lead in a high-volume establishment.Good knowledge of
French pastry techniquesCollege degree/Culinary school degree
preferred, but not necessary.Must have computer knowledge (Excel,
Windows, POS, etc.)Great Communication SkillsExcellent knife
skills.OTHER SKILLS AND KNOWLEDGE: Open availability, including
weekend and eveningPHYSICAL DEMANDS AND WORK ENVIRONMENT:Restaurant
kitchen venuesDedicated baking rooms, that include ovens, larger
commercial mixers, prep tables, walk-in fridges, and other
equipment for production.by Jobble
Keywords: Riviera Dining Group Llc, Gainesville , Pastry Chef De Partie-Hourly, Hospitality & Tourism , Winter Park, Florida
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