Claudie – Upscale dining – Chef de Partie

Industry:

Company: Riviera Dining Group

RDG OVERVIEW:

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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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 Chef de Partie assists the Chefs in leading the overall operation at the assigned culinary Station. They assist with all products on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the day’s service. To excel in this position, you must possess excellent communication and organizational skills, as well as a passion for creating flavorful and visually appealing dishes. A strong knowledge of cooking techniques and ingredients is also essential. Chef de Partie ensures each menu item from his/her station is/are prepared on time and meets the presentation style and quality standard required.

JOB DESCRIPTION

RESPONSIBILITIES:

• Prepare and cook high-quality dishes according to menu guidelines and recipes, ensuring consistency, flavor, and presentation standards are met
• Execute tasks with precision, speed, and accuracy. Prioritize, organize, and follow through on tasks while maintaining a calm and focused demeanor, even under pressure.
• Work collaboratively with kitchen staff to ensure a cohesive and high-performing team environment. Contribute to a positive and harmonious atmosphere among all restaurant staff.
• Follow all safety protocols and immediately report any unsafe conditions to supervisors.
• Perform any special duties assigned by supervisors. Proactively suggest improvements to maintain and elevate the restaurant’s standards.
• follow recipes provided by the corporate office, with the ability to adjust recipes as needed. Demonstrate creativity and artistic flair in food presentation while working independently or as part of a team.
• Adhere to all company policies as outlined in the employee handbook.
• Conduct physical inventory checks for storage areas, freezers, coolers, and other kitchen sections. Manage data entry for inventory, purchases, invoices, sales, and ending inventory for COGS sheets.
• Follow order guides and understand food and operational quality and pricing standards. Maintain food par levels and contribute to restaurant cost control efforts within your area of responsibility.
• Oversee daily food inventory and ordering processes, ensuring the kitchen is well-stocked and efficient.

SKILLS AND QUALIFICATIONS

• At least 1 year of experience as a Chef de Partie or similar role in a fine dining or high-end restaurant.
• Proficiency in communicating effectively in both English and Spanish
• Strong knowledge of French cuisine, with the ability to prepare and present dishes to the highest standards.
• A passion for delivering exceptional service, food quality, and a commitment to upholding the traditions of French culinary excellence.
• 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.