Patisserie a la mode is an avant-garde dessert restaurant with tasty treats raging from cakes and cheesecakes to our most elaborate soufflés and delicious macaroons. We won’t disappoint your sweet tooth with our ultimate selection of delicious desserts and savory wines. We are located in Brickell and feature exclusive artwork from local artists. You’re also free to enjoy a live jazz band every Friday from 9pm to 12pm

 

Mission Statement: “To create an environment where absolute guest satisfaction is our highest priority.”

Vision Statement: “Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service,

Restaurant Layout:

Guest Service Philosophy:

Overview of the Restaurant:

people and profit, while taking exceptional care of our guests and staff. We will continuously strive to surpass our own accomplishments and be recognized as a leader in our industry.”

The philosophy of the restaurant is to offer a large, unlimited, and inventive menu selection with generous portions, made with the freshest ingredients in a casual and comfortable setting. 

• No person with illness, or open/infected wounds is allowed to handle foods or food-contact surfaces.

• All employees must begin their shift wearing clean garments. Food processing employees must wear hair covers and single-use disposable gloves, and maintain the cleanliness of all outer garments.

• Employees must wash hands properly after using the bathroom or handling any objects that may contaminate products, and before putting on disposable gloves.

• Personal food, beverages and medications must be stored in designated employee locker or storage areas.

• Never serve food that has left the plate or fallen to the floor.

• Replace dropped tableware with clean items.

• Plate and platter covers must be regularly cleaned, sanitized,

and stored in such a manner as to prevent contamination

before their next use.

• Hand wash facilities and toilets must be kept functioning correctly and properly supplied.

• Debris should be sweep and disposed of

• Surfaces will be rinsed with potable water

• Surfaces must be cleaned with the approved cleaner and following manufacturers direction.

• Processing area floors and walls must be cleaned at the end of each production day.

Sanitation:

• When necessary, the cooler/freezer floors, walls, and ceilings must be cleaned. Remember to shield or remove product before cleaning to prevent it from being splashed. Follow the Cleaning Procedures described in step 1-3.

• If cooler/freezer shelves and racks are in need of cleaning, remove product and clean using the Cleaning Procedures described in step 1-3.

Tip will not be included on check

Tip will be split between server and busser

Checks will contain a tipping section

At bottom have a percentage of 15, 18, and 20 for tipping suggestions

1 Welcoming guests (Always smile)

2 Guide and seat the guests

3 Hand menu out to the guest

4 Bread and water

5 Order taking

6 Suggestive selling

7 Repeat order to customer

8 Put the order in the system

9 Food presentation

10Check satisfaction

Tipping Procedures:

Sequence of Service per position:

11Offer dessert and drinks

12Clear the table

13Present the bill

14Thank the guest

Hostess: 1. Welcoming guests (Always smile)

2. Guide and seat the guests

3. Hand menu out to the guest

Server: 1. Welcome guest

2. Present him or herself

3. Order taking

4. Suggestive selling

5. Repeat order to customer

6. Put the order in the system

7. Food presentation

8. Check satisfaction

9. Offer dessert and drinks

10. Present guest with the bill

Bussers: 1. Bread and water

2. Refill water

3. Clean table

4. Reset table

Bartenders: 1. When necessary greet guest

2. Provide guest with beverage

Cashiers: (Dont always interact with guests) 1. When necessary greet guest

2. Charge the guest

3. Thank the guest for coming

Chef: Cook and prep meals

Waiter/Server: Greet customers, take orders, serve food and drinks, present guest with the check and charge the guest

Hostess: Greet and seat guests, provide guests with the menu

Bussers: Clean and reset tables, provide the table with water and Bread

Bartenders: Serve alcoholic beverages

• Chef: prep food, cook meals to guest preference, serve food onto plate neatly

• Server: greet guests, start them off with drinks then appetizers and entrée, and recommend certain items on menu. Serve food accordingly, refill drinks, be around for any requests, close check when guest is ready, charge them, thank them for their time and welcome them back, set tables for next guest, stock up side stations.

• Hostess: greet and seat the guests at a table based on party size, hand out the menu

• Bussers: take plates to the back, clean up tables before and after guests get seated, pick up plates guests are no longer using. When guests are first seated provide them with both bread and water. Make sure to refill water during the meal.

• Bartenders: make alcoholic beverages upon request, must ID guest if they seem under 30, be aware of intoxicated guests.

Job Description per positions

Job Task per Position

   1. Set pot handles away from burners, and make sure they don’t

stick out over the edge of the range.

2. Adjust burner flames to cover only the bottom of a pan.

3. Don’t fill pots too full, to avoid boiling over.

4. Lift pot covers back safely to protect yourself from steam.

5. Use tongs to lower food into boiling water.

6. Get help when moving or carrying a heavy pot of simmering liquid.

7. Never leave hot oil or grease unattended.

8. Use Protective Clothing and Equipment

9. Use potholders, gloves, or mitts when checking food on the stove, placing food in boiling water, or reaching into ovens and broilers.

10. Never use wet material (like a damp towel) as a potholder.

11. Use splashguards on fryers.

12. Dry off wet food and brush off ice crystals before placing the food in the fryer basket. Wet foods splatter and cause steam.

13. Do not fill fryer baskets more than half full.

14. Raise and lower fryer baskets gently.

15. Do not stand too close to hot oil, or lean over it.

16. Keep beverages and other liquids away from fryers.

17. Don’t strain hot oil or carry it. Wait until it is cool.

18. Follow directions when adding new fat or oil.

Job Safety Tips and Standard Operating Procedures

19. Cover fryer oil when it’s not in use.

20. Do not use metal containers, foil, or utensils in a microwave oven.

21. Use knives that are the right size and type for each job.

22. Store knives properly (counter racks, wall racks, or storage blocks).

23. Keep knives sharp. Dull knives are unsafe.

24. Never leave knives soaking in water.

25. Place a damp cloth under your cutting board to keep it from slipping.

26. If you are interrupted while cutting, put the knife down in a flat, safe place.

27. Pass a knife to another person by laying it on a counter, or pass with blade pointed down.

28. Let a falling knife fall. Step back. Warn others. Never try to catch the knife.

29. Carry and store knives in sheaths or protective cases when possible.

30. When cutting, tuck in fingers on the hand that’s holding the food.

31. If you’re doing a lot of cutting, wear cut-resistant gloves that cover the wrists, fit well, and have sturdy, tightly-woven seams.

32. Place electrical equipment away from water.

33. Before using an electrical machine, make sure guards are in place.

34. Keep hands, face, hair, clothing, and jewelry away from moving parts.

35. Keep floors dry near electrical equipment and outlets.

36. Lift with your legs, not your back.

37. Don’t try to carry more than you can handle. Make extra trips if necessary or ask for help.

38. Don’t overload trays or pans.

39. When setting the load down, let your leg muscles carry it down.

40. Use gloves if necessary.

41. Never use a box, cart, or other equipment to reach for objects. Use a ladder or footstool.

42. Push carts instead of pulling them, where possible

43. Clean up spills immediately.

44. Clean floors regularly so grease does not build up.

45. Use a clean mop with approved floor cleaners.

46. Use warning signs to keep people off wet floors.

47. Don’t move too quickly.

48. Don’t carry items too tall for you to see over.

49. Warn other workers when walking behind them.

50. Aisles should be uncluttered and unobstructed.

51. Toxic materials must be stored safely52. Staff who work with them must have access to training,

Material Safety Data Sheets and suitable personal protective equipment

53. Exits and fire escapes must be clear and accessible at all times

54. In case of a fire handle it depending on the situation, “Class A fires involve ordinary combustibles like wood and paper. Water or general-purpose extinguishing chemicals can extinguish these fires. Class B fires involve flammable liquids like grease or gasoline. Eliminating the air supply and smothering the fire can extinguish these fires. Class C fires are electrical and usually involve motors, switches, or wiring. These fires can be extinguished with chemicals that do not conduct electricity.”