Pastry Chef
There are many different chef positions in larger hotels, restaurants and establishments. The Chef de Cuisine is highest up, conceives menu dishes, and chooses the food direction. An executive chef works directly under the chef de cuisine and creates recipes, controls costs and performs administrative tasks, among other responsibilities. A head chef works in smaller operations, where they use this title instead of chef de cuisine or executive chef. The second in charge is a sous chef who makes sure the food meets their high standards and timely delivery. They call the chef that oversees a certain section such as sauté, the chef de partie. Junior kitchen staff is commis chefs and do the majority of cooking and apprentice chefs are in training. A pastry chef is the top person in the pastry section, reporting only to executive or sous chefs.
The pastry chef works in restaurants, bistros, large hotels, casinos and bakeries. The pastry kitchen or pastry section is normally slightly separate from the main kitchen. The station chef or pastry chef, in a professional chef kitchen, are highly skilled in making desserts, pastries and many other baked goods. In the pastry kitchen, they often have other assistants to assist them.
Some of the many responsibilities of the pastry chef often include ordering, costing and menu planning. In daily operations, the pastry chef may develop new recipes, test them or research new recipe concepts. Although they do not usually plate their desserts, they prepare them in advance.
Common work activities include:
- Meet with the various chefs in the restaurant to discuss menu planning and pairing of desserts with entrée and appetizer selections.
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- Testing and evaluation of new pastry and dessert recipes.
- Ordering all supplies from various vendors and in some cases going directly to the growers for the freshest possible fruits and berries.
- Preparing a budget for the pastry department of the kitchen in conjunction with the management and the other chefs.
- Supervising the various apprentice and chefs in training in the pastry kitchen.
- Providing training, education and even community classes on pastry and dessert making.
Programs related to Pastry Chef careers
Bachelor of Science in Hotel and Restaurant Management from The Art Institute Online
Many restaurant managers, kitchen managers and well as restaurateurs choose to complete a Bachelor of Science in hotel and restaurant management. This program will give students the skills needed to operate and effectively manage kitchen facilities… Additional Information »
Bachelor of Science in Culinary Management from The Art Institute Online
A Bachelor of Science in culinary management is designed as a foundation degree for those students that are interested in the management and supervision of the food preparation areas of a small or large restaurant. Courses will focus on both the business… Additional Information »