Pastry Chef

Work setting

• Restaurant
• Bakery

Ranks of chefs

• Pastry chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Arrange for equipment purchases and repairs
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Ensure that the quality of products meets established standards
• Work with minimal supervision
• Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
• Oversee sales and merchandising of baked goods

Experience and specialization

Food specialties

• Bakery goods and desserts

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Repetitive tasks

Personal suitability

• Dependability
• Efficient interpersonal skills
• Initiative
• Organized
• Reliability
• Team player