Profession head pastry chef

Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 

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Personality Type

  • Enterprising / Realistic
  • Enterprising / Conventional

Knowledge

  • Food storage

    The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Skills

  • Schedule shifts

    Plan staff time and shifts to reflect the demands of the business.

  • Dispose waste

    Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

  • Monitor the use of kitchen equipment

    Oversee correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.

  • Estimate costs of required supplies

    Try to value the amounts and costs of required supplies such as of food items and ingredients.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Use culinary finishing techniques

    Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

  • Plan menus

    Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

  • Maintain personal hygiene standards

    Preserve impeccable personal hygiene standards and have a tidy appearance.

  • Manage medium term objectives

    Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

  • Ensure regular maintenance of kitchen equipment

    Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

  • Set prices of menu items

    Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.

  • Maintain a safe, hygienic and secure working environment

    Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

  • Handover the food preparation area

    Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

  • Keep up with trends in eating out

    Follow trends in cooking and eating out by monitoring a range of sources.

  • Order supplies

    Command products from relevant suppliers to get convenient and profitable products to purchase.

  • Decorate pastry for special events

    Embellish pastry for special occasions such as weddings and birthdays.

  • Bake pastry for special events

    Prepare pastry for special occasions such as weddings and birthdays.

  • Use cooking techniques

    Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Handle customer complaints

    Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

  • Manage stock rotation

    Oversee stock levels, paying attention to expiry dates to diminish stock loss.

  • Maintain kitchen equipment at correct temperature

    Keep the refrigeration and storage of equipment at the correct temperature.

  • Plan medium to long term objectives

    Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.

  • Recruit employees

    Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

  • Apply procurement

    Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.

  • Supervise food quality

    Oversee the quality and safety of food served to visitors and customers according to food standards.

  • Manage revenue

    Manage revenues, including deposit reconciliation, cash handling, and delivery of deposits to the bank.

  • Manage budgets

    Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.

  • Create innovative desserts

    Develop new desserts that match with items on the current food and beverage menus.

  • Use reheating techniques

    Apply reheating techniques including steaming, boiling or bain marie.

Optional knowledge and skills

prepare canapés assist customers use food cutting tools advise guests on menus for special events store raw food materials train employees prepare bakery products handle surveillance equipment create decorative food displays prepare desserts check deliveries on receipt compile cooking recipes