Roles and missions of the pastry chef/ pastry chef
A pastry chef is a culinary artist who creates desserts, sweets and cakes. Pastry is the oldest form of cooking and consists of creating edible products with sweet ingredients, including eggs, butter, flour, dried fruits and fruit juices. Pastry chefs are responsible for creating unique and delicious products from these ingredients. One of the main roles and missions of pastry chefs is to invent original recipes with quality products. They also need to be shaped and cooked to an appropriate temperature to give them the desired taste and appearance. Bakers must also ensure that they use fresh and healthy ingredients. Here is a list of the roles and missions of a pastry/pastry chef:
Create desserts, sweets and cakes;
Invent original recipes with quality products;
Put products in shape and cook at an appropriate temperature;
Ensure the use of fresh and healthy ingredients;
Use the proper decoration techniques for your products;
Present desserts in an attractive way to customers;
Stay up to date on pastry trends and practices;
Ensure quality customer service;
Maintain workspace and tools;
Establish and manage a budget for your ingredients;
Develop menus and rates for your desserts.
Salary and career development of the pastry chef/ pastry chef
The salary of a pastry chef in France varies according to experience and qualifications. A pastry chef can benefit from an annual gross salary increase depending on:
0 to 2 years: on average €19,600/year
2 to 5 years: on average €22,000/year
5 to 10 years: on average €24,500/year
10 to 15 years: on average €28,000/year
Over 15 years: average €31,200/year
A pastry chef can also benefit from a career development in other pastry-related professions such as:
Pastry chef
Chocolatier
Baker
Cook
Responsible for food products.
The salary of a pastry chef can therefore change thanks to additional training and experience, as well as more qualified positions.