Line Cook Bachour 2020 Salzedo Street, Miami, FL 33134
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View distance
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Any schedule considered
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Full-time
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1-3 Years of Experience
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Hires 21+
Job Description
Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Salary: Starting at $15
Benefits: Free meals during work hours. Employee discount on all food items and drinks
Responsibilities
- Ability to effectively cook and present all items on the menu in a timely manner
- Complete assigned prep list, efficiently run your station during the shift, and stock food as needed
- Exercising good safety, sanitation and organizational skills
- Ability to collaborate with all members of the BOH staff
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.
