Executive Chef Bachour 2020 Salzedo Street, Miami, FL 33134
-
View distance
-
Any schedule considered
-
Full-time
-
4+ Years of Experience
-
Hires 21+
Job Description
Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Salary: Starting at $65K
Benefits: Bonus plan, health and dental insurance, parking pass
Responsibilities
- Create menus
- Direct the food prep process
- Plan & order ingredients and necessary equipment
- Arrange for kitchen repairs when needed
- Use P&L statements to effectively manage costs and meet budgets
- Hire, manage, and train kitchen staff
- Oversee kitchen staff, looking for opportunities to counsel or coach
- Foster cooperation, collaboration and respect
- Have knowledge of and enforce all safety and sanitation requirements
About this location
About Bachour
Bachour’s local and international fame was cemented during his tenure at the Bal Harbour St. Regis where he was Executive Pastry chef from 2011 until 2016.
In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.
Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the American Culinary Federation).
In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform.
Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker.
In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.
Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the American Culinary Federation).
In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform.
Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker.
