Jean-Georges Management

Pastry Chef

6 months ago
Job ID
2017-1225
Public New York
# of Openings
8
Category
Back of House

Overview

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.

 

 

Responsibilities

  • Adhere to company reporting systems.
  • 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.
  • 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.
  • 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.
  • 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.

 

 

Qualifications

  • 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.
  • 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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