If there isn’t a designated baker in the kitchen, a pastry chef is usually in charge of desserts and may also be in charge of other baked goods, such as bread. However, there are a variety of more specialized pastry chef jobs available, each focusing on a different area of expertise and requiring varying levels of experience. Pastry chef positions can be found in a restaurant, bakery, bistro, cafe, or other establishment. A person interested in becoming a pastry chef might start out as a baker’s assistant before specializing in a specific type of dessert. In most kitchens, the executive pastry chef, who is usually the chef with the most experience and skill, is in charge of all pastry chefs.
A baker’s assistant, unlike many other types of pastry chef jobs, does not require a culinary degree. Working as a baker’s assistant is a great way to get a taste of the culinary world before committing to a degree program or a career. In general, this job entails assisting more experienced chefs with tasks such as baking, decorating, and cleaning and organizing the kitchen.
Many other pastry chef positions are comparable to line chef positions. These chefs are in charge of a specific kitchen station and usually specialize in making a specific type of dessert. A confiseur or chocolatier, for example, is in charge of making candies, chocolates, and occasionally petits fours, which are small cakes or pastries. A glacier is in charge of all frozen desserts on a menu, such as sorbet, ice cream, granita, and gelato, while a decorateur is in charge of elaborately decorated desserts like wedding cakes.
Despite the fact that the terms “baker” and “pastry chef” are frequently used interchangeably, they are not always synonymous. A baker can make many of the same things as a pastry chef, such as pies, cakes, and cookies, but a pastry chef rarely makes bread products. However, in modern times, the two roles have become increasingly entwined, with a pastry chef sometimes taking on the responsibilities of a baker and vice versa.
The executive pastry chef is the highest-ranking pastry chef position available. Because the executive pastry chef must be able to supervise and delegate tasks to less experienced chefs, this is a managerial position. He may also be in charge of deciding which desserts to include on the menu and developing new recipes. An executive pastry chef is usually in charge of food ordering and inventory management.