Pastry chefsare in charge of the baking aspect of kitchens and restaurants, delivering cakes, breads, and any bread based components to meals;
Pastry chefs work with a team of bakersand cooks to prepare, bake and decorate their food, and must keep their team organized, stocked and motivated;
Pastry chefs work with a restaurant’s head chef to pair breads and desserts, order supplies, and hire staff;
Pastry chefs also create recipes or follow existing ones, using a creative flair to their craft, but all the time maintaining records, ordering food, and enforcing food safety standards.
Requirements
Pastry chefs are often in charge of creating new and innovative breads and desserts that will bring in customers. Knowledge of ingredients and how to use them in a creative way will serve you well;
Pastry chefs are in charge of the pastry staff of a kitchen. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely;
Pastry chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed;
Pastry chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty;
Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers;
Pastry chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.
