Pastry Chef

Work setting

• Restaurant

Ranks of chefs

• Pastry chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Japanese cuisine

Food specialties

• Bakery goods and desserts
• Cold kitchen
• Eggs and dairy
• Desserts and pastries

Additional information

Security and safety

• Bondable

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking
• Bending, crouching, kneeling

Personal suitability

• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Vision care benefits

Financial benefits

• Gratuities