Pastry Cook

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 Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

JOB DESCRIPTION

RESPONSIBILITIES:

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements

• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Inspect the cleanliness and working conditions of all tools, equipment and supplies

• Check production schedule and par

• Establish priority items for the day

• Prepare all menu items following recipes and yield guides, according to departmental standards.

SKILLS AND QUALIFICATIONS

• Ability to stand on your feet for several hours

• High School diploma or equivalent vocational training certificate

• Certification of culinary training or apprenticeship preferred.

• Demonstrates adequate pastry skills and operations

• Be able to plan and prepare for restaurant, catering, and special events

Skills

• Communication

• Teamwork Oriented

• Maintains a Good Energy Level

• Thorough and Organized

• Professional

• Punctual

REQUIREMENTS/QUALIFICATIONS:

• 1 year Proven experience working as a Pastry cook 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.