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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- Enterprising / Realistic
- Enterprising / Conventional
- 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.
- 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.