head pastry chef
Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
Also called: executive dessert chef, master dessert chef, master patissier, executive pastry chef, master pastry chef
- 31
- essential skills
- 16
- optional skills
- 8
- related roles
- 3434
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- head chefWhat changes?22 skills in common
- pastry chefWhat changes?11 skills in common
- restaurant managerWhat changes?10 skills in common
- chef9 skills in common
- quick service restaurant team leader9 skills in common
- cook8 skills in common
- fish cook8 skills in common
- grill cook8 skills in common
Essential skills
31- bake pastry for special events
- comply with food safety and hygiene
- create innovative desserts
- decorate pastry for special events
- ensure maintenance of kitchen equipment
- estimate costs of required supplies
- food storage
- handle customer complaints
- handover the food preparation area
- keep up with eating out trends
- maintain a safe, hygienic and secure working environment
- maintain kitchen equipment at correct temperature
- maintain personal hygiene standards
- manage budgets
- manage medium term objectives
- manage revenue
- manage staff
- manage stock rotation
- monitor the use of kitchen equipment
- order supplies
- perform procurement processes
- plan medium to long term objectives
- plan menus
- plan shifts of employees
- recruit employees
- set prices of menu items
- supervise food quality
- types of whisks
- use cooking techniques
- use culinary finishing techniques
- use reheating techniques
Optional skills
16- advise guests on menus for special events
- assist customers
- check deliveries on receipt
- compile cooking recipes
- conduct research on food waste prevention
- create decorative food displays
- design indicators for food waste reduction
- develop food waste reduction strategies
- handle surveillance equipment
- prepare bakery products
- prepare canapés
- prepare desserts
- store raw food materials
- train employees
- train staff to reduce food waste
- use food cutting tools
Definition and skills from ESCO, published by the European Commission. Source concept
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