Pastry Chef

The Pastry Chef is responsible for the planning and execution of the dessert menu. Because of this, a successful Pastry Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Pastry must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Executive Chef.

Responsibilities:

Primary duties and responsibilities include, but are not limited to, the following:

• Planning and execution of the dessert menu
• Supervision of assistant pastry chefs
• Testing and tasting of recipes
• Measurement and mixing of ingredients
• Development of new designs and recipes
• Creation of signature desserts
• Ordering of supplies and equipment
• Regulation of cooking temperatures
• Setting time cycles for products
• Maintaining a clean and sanitary station
• Keeping the kitchen organized
• Training and mentoring of staff
• Setting and working within a budget
• Coordination with the executive chef on complementary flavors
• Following the latest trends in culinary arts
• Artistically creating showpieces or centerpieces
• Experimentation with new flavors
• Assigning priorities to customer orders
• Maintain a positive, pleasant, attitude every shift
• Other duties as assigned