Pastry Chef

The Pastry Chef is responsible for the planning and execution of the dessert menu. Because of this, a successful Pastry Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Pastry must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Executive Chef. Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Planning and execution of the dessert menu Supervision of assistant pastry chefs Testing and tasting of recipes Measurement and mixing of ingredients Development of new designs and recipes Creation of signature desserts Ordering of supplies and equipment Regulation of cooking temperatures Setting time cycles for products Maintaining a clean and sanitary station Keeping the kitchen organized Training and mentoring of staff Setting and working within a budget Coordination with the executive chef on complementary flavors Following the latest trends in culinary arts Artistically creating showpieces or centerpieces Experimentation with new flavors Assigning priorities to customer orders Maintain a positive, pleasant, attitude every shift Other duties as assigned