At the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together.

This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed.

Job Summary

Responsible for the preparation and execution of any recipes assigned by supervisors. Responsible for maintaining the quality of all products & equipment as well as practicing proper food safety procedures.

Essential Job Functions

Adheres to Carillon standards for guest service.
Follows the exact recipes & standards set by the Executive Pastry Chef/Chef de Cuisine.
Checking the mise-en-place needed for the day.
Assist in developing and implementing new recipes and menus.
Oversee the department operation as a support to the Chef de Cuisine/Executive Pastry Chef.
Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
Advise the Chef de Cuisine/Executive Pastry Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items.
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance as required.

Education, Experience and Skill Requirements

Prior pastry assistant/CDP experience of 1-3 years, preferably in a Michelin rated establishment.
Diploma or Degree in Culinary Arts and or Pastry preferred.
Excellent organizational skills.
Clear, positive, energetic communication skills.
Short term (3-6 months), long term (1-2 years) & career (2 years onward) growth & accomplishment goals.
Food Handlers Certification required.

Carillon MIami Wellness Resort is an equal opportunity employer.

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Pastry Chef de Partie