Pastry Chef Job description

September 25, 2009 | By | Reply More

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.

Category: Hospitality Job Descriptions

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