Description of the function
The pastry chef has to prepare the pastries (cookies, pies, cakes, specialty pastries, etc.) for consumption or retail sale, according to the recipes prepared by the chef de cuisine. He carefully monitors the cooking and carries out decoration with care. From turning to lifting, including glazing and demoulding, he performs the various steps of pastrymaking.
Most pastry chefs in the restaurant sector are also bakers and have to prepare and knead the dough in order to design different types of bread, croissants and pastries.
The pastry chef must in particular:
- Prepare the recipes or special orders
- Select or develop recipes
- Determine the necessary ingredients and their quantity
- Cook prepared products
- Glaze or decorate the pastries
- Design and make mounted parts, cakes for events and presentation pieces
- Prepare frozen products and creams
- Fabricate chocolates and pieces
- Pack or package pastry products
- Order food and supplies as required
- Keep the workplace and tools clean and orderly
Prerequisites
No special experience is required, but some employers prefer candidates with special training.
Personal qualities
- Teamwork abilities
- Accuracy and discipline
- Culinary creativity
- Manual dexterity and speed of execution
- Attention to detail
- Physical strength
Compensation
- Average salary in Canada: $32,790 per year
- Minimum salary in Canada: $20,378 per year
Like any other function working in the restaurant industry, compensation varies according to the experience of the employee, the company’s situation and the job itself. This work sometimes requires working evenings, weekends and holidays.