Overview of Pastry Chef’s Job Duties

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The Spectacular Dessert

Some desserts almost seem worth dying for; so light and creamy, you’re sure you’ve found a taste of heaven, so exquisite to the sense of sight, it seems a pity to eat them, but your taste buds argue you’ll be glad you did. What pastry chefs do is create those exotic treats that leave you in mystery as to just how sugar, eggs, butter and flour can be blended so divinely and perfectly as to leave a flavor and texture like no other. They specialize not only in baked goods, but confections in general, including for some restaurants, their own hand-made ice cream.

What Does a Pastry Chef do that is Different from a Baker?

Although some kitchens will combine the skills of pastry chefs and bakers in five-star restaurants, casinos, bakeries and some cafes, the baker and pastry chef play different roles. Bakers focus primarily on breads, biscuits, muffins, cookies and rolls, while the pastry chef is skilled in all aspects of the dessert platter. Often referred to by the French term, “patissier”, their expertise includes artfully crafted fruits or sugar based toppings to custards, pies, tortes and cheesecakes, cake decorating and mouth-watering candies, such as bon-bon’s, marzipan’s or halvah.

The pastry chef works directly with the executive chef, creating a dessert menu that compliments the offers of appetizers and entrees. The pastry chef selects wines that will go well with the desserts and may also be responsible for the selection of cheeses for cheese and wine platters.

What Job Duties Does a Pastry Chef Have?

The pastry chef oversees the production of the entire dessert station. Along with bakers and assistant or junior pastry chefs, there may also be other specialty dessert chefs, such as the chocolatier. The chocolatier is not the same as a chocolate maker. Their craft begins with the selection of cocoa beans and other prime ingredients for their confections. The professional chocolatier studies the history of chocolate and the most up-to-date techniques for cultivating and processing the cocoa beans. What the pastry chef does is manage the team of bakers and specialized chefs, ensuring the station is kept clean, production is smooth and timely and safety rules are met.

The pastry chef is required to research and experiment with different recipe ideas and create their own original delicacies. They are responsible for the creation of signature desserts and artistically creating showpieces or centerpieces for the restaurant or for special occasions. They begin their preparations early in the day, determine the proportions to be served, evaluate priority customer orders and handle the budgeting and supplies for the dessert station.

Entry-level pastry chef assistants are not usually required to have more than a high school diploma, but the skills for becoming a pastry chef are very exacting and involve a great deal of training. Before obtaining the pastry chef title, applicants must have a diploma or degree from a culinary arts program, along with years of experience in making desserts.

The average income for a pastry chef is $40,630 a year, but the salary can vary widely depending on location and the type of establishment, with metropolitan cities offering pastry chefs a median income of over $60,000 a year.