Pastry Cook

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.

S UMMARY :

The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays / centerpieces and special request items.

JOB DESCRIPTION

RESPONSIBILITIES :

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Check production schedule and par
• Establish priority items for the day
• Prepare all menu items following recipes and yield guides, according to departmental standards.

SKILLS AND QUALIFICATIONS

Skills

R EQUIREMENTS / Q UALIFICATIONS :