Pastry Commis 1

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus 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. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. 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. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

We provide a highly competitive hourly wage along with a full benefits package.

Responsibilities

Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

ESSENTIAL FUNCTIONS

• Complete daily task assignments issued by the Jr.Chef de Partie and assist the Jr.Chef de Partie in overall execution of duties in assigned section.
• Ensure sufficient supply of high-quality mis-en-place (term for preparing everything before cooking process) is set for the next shift.
• Ensure all stations are properly set up prior to service and necessary corrections are made, if needed.
• Complete all opening and closing requirements as directed by Executive pastry chef and the sous chefs.
• Properly labels and dates all products to ensure safekeeping and sanitation.
• Work as a team assisting chefs and other employees as needed in execution of production.
• Properly read BEO's make necessary adjustments for the last minute changes.
• Assist in decorating cakes and pastries.
• Ensure all order's are stored properly in a first-in first out philosophy.
• Apply basic skills required for preparation of all food items.
• Ensure all stations are properly set prior to service and make the 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.
• Ensure good customer relations are always maintained, in particular when working in the public areas of the hotel.
• Report any questionable product concerns to the Executive pastry chef or Sous's Chef to maximize product utilization and minimize waste.
• Perform all duties as deemed necessary for the success of the department.

Qualifications

• SKILLS AND KNOWLEDGE

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
  • Knowledge of all kitchen equipment operations.
  • Ability to read, write, and understand English.
  • Ability to perform basic/intermediate math skills.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests.
  • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

  EDUCATION AND EXPERIENCE

  • High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred.
  • Food Safety Employee Training required.

  WORK ENVIRONMENTWork is performed in the kitchen locations of the property.  Exposure to chemical cleaning solvents.  Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

  PHYSICAL DEMANDSRequires mobility.  Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.  Ability to work in confined spaces.  Sense of smell, taste, touch, and sound.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, and colors.  Normal vision and hearing range.