Job Description

Job Description

Job Description

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).

BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY:

The Pastry Chef de Partie is responsible for planning and executing high-quality pastry creations, ensuring adherence to standards, and maintaining an organized and efficient pastry kitchen. This role involves managing daily tasks, coordinating with team members, maintaining food quality and safety, and contributing to menu development. The Pastry Chef de Partie plays a key role in delivering exceptional dessert experiences in a French fine dining setting.

RESPONSIBILITIES:

• Plan and execute pastry preparations, collaborating with team members to ensure timely completion.
• Prepare and organize various pastries, including dough, batters, fillings, creams, sauces, cakes, and desserts.
• Set up and maintain pastry stations according to restaurant standards.
• Check expiry dates and ensure proper storage of ingredients to maintain freshness.
• Follow all sanitation and safety guidelines to keep the pastry kitchen clean and safe.
• Monitor inventory levels, ensuring all necessary ingredients and equipment are available.
• Collect daily feedback and report any issues or concerns to the head pastry chef.
• Complete daily tasks, including updating menu items and organizing coolers, organizing and restocking supplies as needed, and reporting any shortages or issues to management.
• Maintain clear and effective communication with team members to ensure a positive and efficient work environment.
• Foster teamwork and a positive attitude within the pastry department.

SKILLS AND QUALIFICATIONS

• At least 1 year of experience as a Pastry Chef de Partie or similar role in a fine dining or high-end restaurant.
• Proficiency in communicating effectively in both English and Spanish
• Proficiency in preparing and decorating a wide range of pastries and desserts.
• Knowledge of French pastry techniques and presentation standards.
• Proficiency in communicating effectively in both English and Spanish.
• Ability to follow precise directions and work cohesively within a team.
• Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment.
• Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities.
• Commitment to excellence in service, food quality, and maintaining an understanding of French culinary traditions.

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