Hakkasan | Chef de Partie - Pastry Area

Miami Beach, FL, USA|

Job Overview

Job Description

Fontainebleau Miami Beach is a renowned oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row. Originally designed by the legendary architect Morris Lapidus, this historic hotel first opened its doors in 1954 and quickly rose to prominence as the most luxurious hotel in Miami Beach. Today, Fontainebleau beautifully melds the essence of Golden Era glamour with contemporary luxury, offering guests a unique and vibrant experience where design, art, music, fashion, and technology seamlessly intersect. This iconic property invites visitors to indulge in a wide range of activities such as dining, shopping, relaxation at the spa, social events, and more, all set against the stunning backdrop of Miami Beach. As a notable architectural landmark, Fontainebleau carries a rich heritage that continues to inspire an exceptional hospitality experience.

The role available at Fontainebleau is centered around culinary excellence and operational support within the food and beverage department. The position entails assisting the Chef de Cuisine and Sous Chef in ensuring the preparation and display of high-quality food items that meet the hotel's exacting standards. This role is pivotal in maintaining food quality, sanitation, and presentation to deliver outstanding customer satisfaction and profitability. The successful candidate will play a key role in upholding the department's hygiene standards, adhering to safety protocols, and ensuring that food handling complies with the Hazard Analysis Critical Control Point (HACCP) program. Beyond technical culinary skills, the job involves fostering good relationships with customers, especially when operating in public hotel areas, and training staff to maintain quality and efficiency. The position also requires the ability to step in for senior kitchen staff during their absence, demonstrating leadership and operational proficiency. This role is ideal for individuals passionate about delivering exceptional dining experiences within a prestigious hotel environment and eager to contribute to the legacy of an internationally recognized brand.

Job Requirements

High school education or equivalent
Culinary or apprenticeship program preferred
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

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