Pastry Chef De Partie-Hourly

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 T

MILA 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 T

Through 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 T

RDG 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 day's 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 DESCRIPTION

RESPONSIBILITIES:

• 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 task

• Daily feedback collection and reporting of issues as they arise.

• Protein counts sheet daily

• Prep sheet to ensure all stations are getting filled

• Stations are setup properly

• Knowledge 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 shift

• Every night cooler should be organized ( produce, protein, and sauce)

• Open Mindset, Positive Culture, Drive for Excellence and Team Work

• Preparing 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 qual

REQUIREMENTS/QUALIFICATIONS:

• 5 years Proven experience working as a Pastry lead in a high-volume establishment.

• Good knowledge of French pastry techniques

• College degree/Culinary school degree preferred, but not necessary.

• Must have computer knowledge (Excel, Windows, POS, etc.)

• Great Communication Skills

• Excellent knife skills.

OTHER SKILLS AND KNOWLEDGE:

• Open availability, including weekend and evening

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Restaurant kitchen venues

• Dedicated baking rooms, that include ovens, larger commercial mixers, prep tables, walk-in fridges, and other equipment for production.