The participants will be acclimated to the Riviera Dining Group Restaurant organization, the local area, location and Kitchen, its policies, procedures and communication.
The objective of this phase is to introduce the participant to the daily operations of the Pasty Station and to service. The participant will learn how to prepare, make and build all elements in the composition of the restaurant’s desserts.
Once the Participant has had the opportunity to learn the language of the kitchen taught in the first phase, they will display the initiative and acquire skills in the second phase that will allow them to adequately execute items with given recipes. In the course of this rotation, the participant will be exposed to teamwork, quality assurance, time management skills, a high-stress environment, being under pressure.
The goal of this 3rd phase is for the participant to train in each of the Pastry departments with the objective of learning the specific station and operational skills and knowledge as well as observing and learning the relevant policies and procedures for leading a team for a successful operation. The participant will have a chance to train in both the day and evening shifts, gaining experience in a high volume atmosphere as well as experience with several plating options. The participant will have the opportunity to learn and develop the skills necessary to create cakes, pastries, specialty desserts and display design for the restaurant outlets.
The goal of the final phase is for the trainee to gain the foundation of leadership and self-motivation in order to learn how to be an effective manager in the hospitality industry. Specifically, the goal is for them to master all pastry station skills.
Participants will be expected to master all pastry station skills and reach a point where they can breakdown and teach the techniques and methods to others as well as to use forward thinking to become a leader in the industry.
