The Pastry Chef is responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications. The Pastry cooks must also maintain the organization, cleanliness, and sanitation of work areas and equipment. The Pastry Cooks must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
Create custom desserts from recipes and oversee the preparation of all baked goods.
Experience with baking pastries, wedding cakes, tarts, pies, cookies, and candy
Solid understanding of pastry and baking tools and equipment
Excellent pastry and cake decorating skills.
Maintain cleanliness of the kitchen, making sure all equipment is sanitized.
Keep accurate customer and volume records.
Assist in the design and layout of new menu proposals and products.
Maintain and order food inventory, including fresh produce, dairy products, and produce.
Required Skills & Abilities
Minimum five years of experience as a Pastry Chef, Deep knowledge of Classic and modern Pastry and Baking Art, with Up-to-date modern trends, Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Ability to multi-task and meet multiple deadlines. Ability to work successfully in a fast-paced environment. Ability to produce recipes within corporate specifications. Ability to calculate, analyze, and troubleshoot P&L, i.e., food, labor, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS systems. Availability to work weekends, holidays and flexible schedule.
Required Skills
Cake Decorating
Cake Making
Ice Cream / Sorbet Making
Plating and Presentation
Pastry Making
Required Years of Experience:
5 years
