Job Description Of A Restaurant Pastry Chef
A restaurant pastry chef is expected to be under limited supervision by his or her peers. A pastry chef has to be able to make decision on his or her own. Moreover, pastry chef also oversees food and pastry production for all food outlets and banquet functions. He or she must be able to develop menus, food purchase specifications and recipes.
In addition, a pastry chef job responsibility is not only limited to kitchen duties. He or she is expected to be able to lead and supervise all production and pastry staff. Therefore, leadership skill for pastry chef is important. The important thing is a pastry chef must maintain highest professional food quality and sanitation standards.
A brief duties and job responsibilities of a restaurant pastry chef are summarized as follow:
- Leadership skill. Pastry chef must be able to hire, train and supervise the work of food and pastry production staff.
- Business management. Pastry chef is expected to run the restaurant business by designing and planning menus for all food service locations. Besides, ensuring the business is making a certain profit is necessary with knowledge of customer base, popularity of dishes, holidays, costs and a wide variety of other factors.
- Time management. A restaurant pastry chef must ensure the schedule and work of chefs, cooks and other kitchen employees are going smooth in order to maintain that food production is economical and correct.
- Inventory management. Conducting regular physical check of inventories of food supplies is necessary to minimize food and supply waste and theft. Pastry chef needs to make ordering of food and supplies for catering and cash operation when necessary.
- Employee training. Increase the knowledge of safety, sanitation and accident prevention tips for food preparation workers by implementing training.
- Food preparation and presentation skills. Pastry chef has to continually develop new menus and test recipes and techniques for food preparation and presentation that help ensure consistent high quality and minimize food costs.
- Financial management. Pastry chef must know how to project annual food and labor costs and monitors actual financial results. He or she must be responsible for taking corrective action where necessary to help ensure financial goals are met.
- Supervision. Pastry chef to supervise the cooking of items that require skillful presentation. He or she also needs to consult catering staff about food production aspect of special events being planned.
Job requirements and qualifications of Restaurant Pastry Chef:
- Certificate or college degree from accredited culinary school.
- State foodservice safe food handler’s certificate.
- American Culinary Federation certification preferred.
- 5 to 8 years of experience with some supervisory experience.
Working condition and physical requirements of restaurant pastry chef:
- Duties in the kitchen involve moderate exposure to elements such as extreme temperature, dirt, dust, fumes, smoke, unpleasant odors, and loud noises.
- Pastry chefs need to be physically fit in handling average-weight objects up to 25 pounds or standing and walking for more than 4 hours per day.
- Moreover, there are also some exposures to hazards or physical risks which require chefs to follow basic safety precautions.
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