RIVIERA DINING GROUP
Overview
Pastry Chef De Partie role at
RIVIERA DINING GROUP . RDG introduces its first restaurant-concept brand, MILA, offering a MediterrAsian culinary journey in Miami Beach. RDG emphasizes hospitality, fine dining, and a refined nightlife atmosphere. MILA achieved rapid success and RDG has expanded into multiple concepts including AVA MediterrAegean, CASA NEOS, Claudie, and MM, with upcoming projects planned.
DREAM IT BUILD IT GROW IT Summary The Chef de Partie assists the Chefs in leading the overall operation at the culinary station. They assist with all production on the culinary station and meet daily with the Sous Chef and/or Executive Sous Chef to discuss meal and time requirements for the day’s service. Job Description RESPONSIBILITIES: Plan and execute in collaboration with other colleagues. Check periodically for expiry dates and proper storage of food items in the section. Ensure colleagues follow proper grooming standards. Complete daily tasks. Daily feedback collection and reporting of issues as they arise. Maintain protein counts sheet daily. Prepare sheets to ensure all stations are filled. Ensure stations are set up properly. Maintain knowledge of standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Maintain awareness of all menu items, their recipes, methods of production, and presentation standards. Operate and maintain all department equipment and report malfunctions. Ensure effective communication between staff by maintaining a secure and friendly working environment. Produce work with deadlines and assist others in achieving this aim. Ensure colleagues follow proper closing procedures (labeling, gaskets, etc.). DOH sheet to fill out at the end of the shift. Organize cooler items every night (produce, protein, and sauce). Open mindset, positive culture, drive for excellence, and teamwork. Requirements / Qualifications College degree/Culinary school degree preferred, but not necessary. Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant. Must have computer knowledge (Excel, Windows, POS, etc.). Career driven with stable job history. High volume and/or fine dining experience. Proficiency in communicating in English and Spanish. License / Qualifications Food Handler's permit required. Must be able to work nights, weekends and some holidays. Must be able to speak, read and understand basic cooking directions. Understanding and knowledge of safety, sanitation and food handling procedures. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries Food and Beverage Services Miami, FL
#J-18808-Ljbffr
Pastry Chef De Partie role at
RIVIERA DINING GROUP . RDG introduces its first restaurant-concept brand, MILA, offering a MediterrAsian culinary journey in Miami Beach. RDG emphasizes hospitality, fine dining, and a refined nightlife atmosphere. MILA achieved rapid success and RDG has expanded into multiple concepts including AVA MediterrAegean, CASA NEOS, Claudie, and MM, with upcoming projects planned.
DREAM IT BUILD IT GROW IT Summary The Chef de Partie assists the Chefs in leading the overall operation at the culinary station. They assist with all production on the culinary station and meet daily with the Sous Chef and/or Executive Sous Chef to discuss meal and time requirements for the day’s service. Job Description RESPONSIBILITIES: Plan and execute in collaboration with other colleagues. Check periodically for expiry dates and proper storage of food items in the section. Ensure colleagues follow proper grooming standards. Complete daily tasks. Daily feedback collection and reporting of issues as they arise. Maintain protein counts sheet daily. Prepare sheets to ensure all stations are filled. Ensure stations are set up properly. Maintain knowledge of standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Maintain awareness of all menu items, their recipes, methods of production, and presentation standards. Operate and maintain all department equipment and report malfunctions. Ensure effective communication between staff by maintaining a secure and friendly working environment. Produce work with deadlines and assist others in achieving this aim. Ensure colleagues follow proper closing procedures (labeling, gaskets, etc.). DOH sheet to fill out at the end of the shift. Organize cooler items every night (produce, protein, and sauce). Open mindset, positive culture, drive for excellence, and teamwork. Requirements / Qualifications College degree/Culinary school degree preferred, but not necessary. Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant. Must have computer knowledge (Excel, Windows, POS, etc.). Career driven with stable job history. High volume and/or fine dining experience. Proficiency in communicating in English and Spanish. License / Qualifications Food Handler's permit required. Must be able to work nights, weekends and some holidays. Must be able to speak, read and understand basic cooking directions. Understanding and knowledge of safety, sanitation and food handling procedures. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries Food and Beverage Services Miami, FL
#J-18808-Ljbffr