Profession pastry chef

Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.

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Personality Type

Skills

  • Ensure regular maintenance of kitchen equipment

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

  • Think creatively about food and beverages

    Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.

  • Work in a hospitality team

    Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

  • Use food cutting tools

    Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

  • Cook pastry products

    Prepare savoury and sweet pastry products, combining with other products if necessary.

  • Plan menus

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

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

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • 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.

  • Maintain kitchen equipment at correct temperature

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

  • Dispose waste

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

  • Use culinary finishing techniques

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

  • 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.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

  • Use reheating techniques

    Apply reheating techniques including steaming, boiling or bain marie.

  • Maintain a safe, hygienic and secure working environment

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

Optional knowledge and skills

order supplies apply procurement prepare canapés prepare desserts assist customers prepare bakery products create decorative food displays schedule shifts handle surveillance equipment ensure cleanliness of food preparation area set prices of menu items

Source: Sisyphus ODB