Baker / Pastry Chef de Partie - Miami

Fundamental Hospitality•Miami, FL

22h•Onsite

About The Position

A fantastic opportunity has arisen for an experienced Baker/ Pastry Chefs (CDP/ DCDP) to join the pre-opening team at Gaia Restaurant in Miami. This is an exciting role for a talented individual who is looking for a new challenge and wants to join a fast-paced BOH department and a high performing restaurant team renowned for their approach and delivery of exceptional guest service. About us: GAIA Restaurant aims to showcase the core elements of Grecian culture. Combining warm hospitality with intricate details and alluring aspects, GAIA creates a journey of discovery in each and every visit, enticing the explorer within. The homegrown food, beverage and lifestyle concept was born of a collaboration between Evgeny Kuzin and Chef Izu Ani. We are seeking a dedicated and experienced Baker/ Pastry Chefs (CDP/ DCDP to join our dynamic team in a fine dining environment. The ideal candidate will possess exceptional customer service skills and a strong background in food service.

Requirements

Proven experience as a Baker / Pastry Chef de Partie in a fine-dining or high-end restaurant or bakery.
Strong technical knowledge of bread, fermentation, and bakery production.
Excellent time management and organizational skills.
Strong teamwork and communication skills.
Flexibility to work early mornings, evenings, weekends, and holidays as required.

Responsibilities

Bakery/pastry Section Leadership & Operations
Take full ownership of the bakery section, ensuring all baked goods meet the restaurant’s fine-dining standards.
Prepare, ferment, bake, and finish breads, viennoiserie, and baked items with consistency and precision.
Plan and execute daily mise en place, managing fermentation schedules to align with service demands.
Coordinate timing and workflow with pastry and kitchen sections to ensure seamless service integration.
Quality, Technique & Presentation
Produce baked goods to the highest quality standards, reflecting the restaurant’s culinary vision.
Apply advanced baking techniques including dough mixing, fermentation control, shaping, proofing, and baking.
Ensure consistency in texture, flavor, structure, and appearance across all products.
Maintain precise portioning, scaling, and finishing in line with luxury presentation standards.
Creativity & Product Development
Work closely with the Head Chef, Pastry Chef, and Sous Chefs on bread programs and seasonal offerings.
Contribute ideas for new breads, baked items, and service accompaniments while respecting brand identity.
Participate in tastings, trials, and recipe development to refine and elevate bakery offerings.
Hygiene, Food Safety & Compliance
Maintain exceptional cleanliness, organization, and food safety standards within the bakery section.
Follow HACCP guidelines for storage, preparation, fermentation, and baking processes.
Ensure accurate allergen awareness, labeling, and safe handling of ingredients at all times.
Inventory, Ordering & Cost Control
Monitor stock levels of flours, yeasts, starters, and bakery ingredients, reporting shortages promptly.
Manage starter cultures and ingredient rotation to maintain quality and minimize waste.
Support ordering, yield control, and portion accuracy to meet food cost targets without compromising quality.
Training & Team Development
Train and mentor Commis Chefs and junior bakers within the section.
Demonstrate correct baking techniques, discipline, and workflow organization.
Provide constructive feedback to support skill development and maintain consistency.
Service & Production Coordination
Ensure bakery items are delivered on time and aligned with overall kitchen service flow.
Adapt production efficiently for special requests, dietary requirements, and volume changes.
Maintain focus, accuracy, and composure during early starts, peak production, and service periods.
Brand Representation & Professionalism
Represent the restaurant’s standards through craftsmanship, consistency, and attention to detail.
Support special events, tastings, and promotional activities as required.
Maintain a professional attitude and take pride in delivering exceptional baked products.