Overview of an Assistant Pastry Chef Job Description

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According to the May 2013, Occupational Employment Statistics’ Occupational Profiles, the job description for chef and cooks involves preparing, seasoning, and cooking dishes like meats, soups, vegetables, or desserts in a restaurant. The chef may also order supplies, keep accounts and records, price the item on the menu, or plan the menu.

An assistant pastry chef supports the head pastry chef in the day-to-day tasks of a bakery or pastry kitchen. Assistant pastry chefs collaborate with the head baker on day-to-day schedules and tasks and in the absence of the head pastry chef, part of the job descriptions for chef is to supervise the other pastry chefs or kitchen staff.

Aside from making breads and pastries, the other duties of an assistant pastry chef includes assessing supplies and inventory, maintaining sanitary and safe working conditions, helps develop menus and recipes, and suggests alternative baking techniques.

Day-to-day Tasks of an Assistant Pastry Chef

Depending on the organization where a pastry chef works, which could be a spa or hotel, bakery or restaurant, their daily tasks will differ. A couple of the daily work requirements for assistant pastry chef may be the preparation and assemblage of:

•Chocolate tiers
•Molded sugar
•Special occasion cakes
•Toppings, icings, frostings, butter creams and fillings
•Shaped dough
•Fondant details and coverings

Job Descriptions for Chef

•Assists the head chef in preparation work, production, and the presentation of pastry
•Reports to the pastry chef concerning the kitchen and equipment maintenance, repairs, and malfunctions.
•Prepare the market list in accordance with the daily food orders
•Record food spoilage then communicate it to the head chef
•Order and stock-up food stuff in freezers and coolers in accordance with the food storage standards
•Ensures rotation in order to minimize wastage
•Updates production schedule, recipe card, and plating guide
•Adheres strictly to cleanliness, sanitation, safety, and health regulations
•Ensures that the chef is groomed and wears the proper work attire
•Develops new menus and tests new recipes
•Ensures that kitchen supplies and equipments are well maintained and properly sanitized
•Oversees buffets, catering, and special menus for events.
•Supervises and controls food labor expenses within the allocated budget
•Manages pastry station for optimum quality and production
•Interact with guests to get their honest feedback (whether positive or negative) and complaints (if any)
•Set day-to-day priorities and communicate any changes in assignment(s) that may come up at anytime.
•Create a supportive work environment, oversees and directs training sessions, and also help conduct performance evaluations.

Assistant Pastry Chef Training and Education

In order to become an assistant pastry chef, you will need to complete a baking and pastry arts degree course and also gain hands-on experience. One will need a minimum of an associate’s degree in pastry arts and baking – although, there are some job openings that require a 4-year degree. An assistant pastry chef usually requires a minimum of 3 to 5 years of bakery and kitchen experience; however, this can vary.

Experience is generally gotten through entry-level pastry chef positions in bakeries, hotels, restaurants, or other similar food service establishments. Aside from earning a pastry arts degree, it is important for an assistant pastry chef to be naturally creative – creativity is what mainly gives renowned chefs an edge over other chefs.