Hakkasan | Chef de Partie - Pastry Area

Sunny Isles Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

employee discount

Retirement Plan

Training and Development

Job Description

Fontainebleau Miami Beach is an iconic oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is renowned for its Golden Era glamour combined with modern luxury. The hotel has continuously redefined the guest experience by blending striking design, contemporary art, music, fashion, and technology to create a dynamic and vibrant environment where guests can enjoy a wide array of activities, including dining, shopping, spa services, socializing, or simply relaxing. Known as one of the most significant architectural landmarks on Miami Beach, Fontainebleau stands as a testament to sophisticated hospitality and innovative service.

The role of the Sous Chef Assistant at Fontainebleau Miami Beach is a vital position within the culinary team, tasked with upholding the highest standards of food preparation and presentation. Reporting to the Chef de Cuisine and Sous Chef, this role requires a professional who is dedicated to maintaining quality, cleanliness, safety, and sanitation in the kitchen. The successful candidate will support the culinary leadership in ensuring that every dish served upholds the esteemed reputation of Fontainebleau, contributing to exceptional guest satisfaction and overall profitability. This position offers those passionate about culinary arts a unique opportunity to flourish in a world-class hospitality environment, where creativity and precision combine to deliver outstanding dining experiences. The role demands a strong commitment to food safety protocols, team collaboration, and the ability to manage responsibilities during the absence of senior culinary staff. It is ideal for individuals who thrive in a fast-paced, upscale setting and are eager to develop their skills and careers in the culinary field.

Job Requirements

High school education or equivalent
Knowledge of statutory requirements regarding health and safety, sanitation, chemical usage, fire procedures, and HACCP
Knowledge of kitchen equipment operations
Ability to maintain effective working relationships with management, staff, and guests
Culinary or apprenticeship program preferred

Job Qualifications

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 an effective working relationship with management, staff, and guests
High school education or equivalent
Culinary or apprenticeship program preferred

Job Duties

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 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 maintained at all times, in particular when working in the 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 absence
Perform other related duties as assigned