Pastry Chef Job description
Pastry Chef Job Profile and Description
A pastry chef may be described as a culinary artist. Pastry chef job duties include preparing pastries, deserts and the baked goods. This type of chef works under the guidance and supervision of the more experienced head/executive chef and sous chef. Depending on the restaurant or hotel, the pastry chef, who is sometimes referred to a patissier either works independently or in a team.
Duties and Responsibilities
Pastry chef job duties and responsibilities include the following:
- Preparing and serving deserts, pastries and other baked foods in a restaurant or hotel
- Assisting the executive/head chef and the sous chef in preparing and serving other types of food
- Assisting the banquet manager in the management of banquet services both within and without the hotel or restaurant
- Assisting the hotel/restaurant’s sales and marketing team
- Assists the executive and sous chef in training and management of the junior staff members
- Helps out with the menu planning
- Ensures that all deserts, pastries and baked goods are prepared and served in a timely manner
- Ensuring that the kitchen remains clean and thoroughly organized at all times
- Helps with budget preparation
- Orders for supplies used in the making of pastries
Skills and Specifications
For a pastry chef to be able to perform their duties effectively, certain skills are required. Pastry chef job skills and specifications include the following;
- Should love working with food
- Can work well under pressure
- Can work alone and also in a team
- Excellent communication and management skills
- Good presentation skills
Education and Specifications
A degree or diploma in culinary management is adequate for this position. Skills in the preparation and presentation of baked goods are also important.