Pastry | Chef de Partie
About the Role
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus—a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion, and technology merge into a vibrant new kind of guest experience. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach.
You will assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining high standards of cleanliness and sanitation in designated work areas.
Responsibilities
- Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine.
- Ensure all stations are properly set prior to service and make necessary corrections if needed.
- Provide training and experience to staff to adhere to the quality standards of the department.
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
- Maintain good customer relations at all times, especially when working in public areas of the hotel.
- Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
- Assume Chef de Cuisine and Sous Chef responsibilities during their absence.
- Perform other related duties as assigned.
Requirements
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
- Knowledge of all kitchen equipment operations.
- Ability to establish and maintain effective working relationships with management, staff, and guests.
Qualifications
- High school education or equivalent.
- Culinary or apprenticeship program preferred.