Jean-Georges Management

Pastry Chef

Posted Date 2 years ago(6/3/2016 11:39 AM)
Job ID
# of Openings
Back of House


JG Handbook


Jean-Georges Vongerichten is one of the world’s most famous chefs whose skills extend far beyond the kitchen. A Savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide. It is the mission and intent of this position that the incumbent will take full responsibility for the Management and Leadership and ensure smooth running of food production operations and maintain standards within budget and culinary areas.


The Pastry Chef is responsible for the planning, preparation and production of all pastry items.




  • Adhere to company reporting systems.
  • Ensure all hotel policies, standards and local laws are followed.
  • Ensure kitchen and Health Department sanitation requirements are maintained at all times.
  • Ensure that food waste, loss and usage adhere to company guidelines and procedures.
  • Assist in establishing procedures to adjust any food-cost related issues.
  • Behave at all times based on a customer responsive culture where exceptional customer service prevails.
  • Act as an ambassador and protector of the brand.  Keep the brand and the company culture prominent and consistent at all levels, in the back and front of the house areas
  • Possess attentive, accountable and highly organization skills with the ability to plan multiple activities and meet deadlines.
  • Exemplify excellent interpersonal and communication skills by possessing admirable telephone etiquette, customer service orientation and the ability to act proactively in all situations.
  • Exceed expectations through the ability to personify friendliness, engagement, and act graciously with the ability to focus and connect with all guests, and employees, at all levels.
  • Consistently demonstrate an upbeat, energetic, authentic and professional attitude at all times.
  • Instinctively create memorable experiences for all guests that can be credited as both genuine and thoughtful by empowering co-workers to strive for success. 
  • Promote teamwork and foster a harmonious working environment through the demonstration of the ability to work alone, without direct supervision and by meeting the requests and demands of a direct supervisor.
  • Assist other departments when needed.
  • Show a strong belief in team work and positive attitude.
  • Show integrity and respect.
  • Provide excellent service at all time to all our guests.
  • Anticipate guest needs, so guests will never have to ask for anything.
  • Require to attend all daily pre shift on scheduled days.
  • Willing to work holidays, weekends, PM, AM shifts and overtime.
  • Professional appearance and demeanor at all time.
  • Have excellent communication and organization skills.
  • Must have good knife skills.
  • Knowledgeable about proper sanitation practices.
  • Must be able to carry out the production of pastry items according to the prescribed recipes and specifications and ensure that the portion size, quality and personation of the dishes conform to the highest standard.
  • Supervise and coordinate the preparation and production of all pastry items according to the highest standards, menu planning and cost control.
  • Full responsibility for the management and leadership of the bakery/pastry operation.
  • Check standard recipes and ensure proper portion control, uniformity of taste and quality.
  • In charge of making and revising all basic recipes.
  • Prepare daily food orders.
  • Find ways of maximizing and increasing sales and/or yield.
  • Perform any other reasonable duty's as required by the kitchen management.
  • Responsible for the working area to be cleaned and sanitized and the floor without debris.




  • Hold at least three years culinary experience, or in a related field, with knowledge of all departments internally.
  • Protect the name of the hotel and company and ensure that no actions are taken within, or in the name of, the hotel that could bring the Company into disrepute.
  • Take action in all matters related to the safety, security, satisfaction and the well-being of company and hotel employees, hotel guests and the property by responding swiftly and effectively in any hotel emergency. 
  • Assure the proper handling of VIPs through the protection of their privacy and confidentiality.
  • Ensure compliance to all hotel policies and procedures at all levels.
  • Maintain an innovative technical expertise through the attendance of professional meetings and review of current literature and trends.
  • Obtain any required food handling or sanitation certifications that are required by local or state agencies.
  • All other responsibilities assigned by Management


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