A Pastry Chef, also known as a Patissier, works with raw ingredients to create pastry goods. Pastry Chefs are employed in a variety of settings, including hotels, restaurants, cafes, supermarkets, bakeries, caterers and bistros.
A Pastry Chef requires formal training, usually undertaken as part of an apprenticeship. A Pastry Chef will rely upon advanced culinary skills and passion for cooking, in addition to a reasonable level of physical fitness and stamina, to succeed.
A Pastry Chef, in addition to following detailed and sometimes complex recipes to produce pastry items, may also be responsible for preparing budgets and ordering supplies. They may also supervise apprentices and other kitchen staff.
Typically, a Pastry Chef works with fairly small quantities and thus, they do most of the work by hand. This requires measuring, weighing and sifting ingredients, kneading dough, greasing tins and pans, and preparing breads, pies, cakes, biscuits, pies and doughnuts.
In an industrial bakery, a Pastry Chef is more likely to supervise the operation of machines that weigh, mix and shape ingredients.
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