The Pastry Arts is becoming one of the hottest and most competitive niches of the culinary field today. One of the hidden career options of the past, a pastry chef was assumed to only mix and bake mouth-watering and delectable desserts for patrons to enjoy. But hidden in this profession there are a number of employment options, with one of the highest ranking individuals in the kitchen being the Executive Pastry Chef. Responsible for leading the dessert creation of restaurant kitchens, or leading the entire staff in pastry-based businesses this individual holds a variety of job duties and responsibilities. While typically found in four star restaurants, high end resorts, casinos, cake decorating shops, patisseries and catering businesses, these individuals do more than just create desserts. But what exactly does the Executive Pastry Chef job description entail, and how is it different than an assistant or head chef role?
Executive versus Assistant Role
If you dream of becoming a pastry chef, it is important to learn the difference between lead roles as you progress on your career path. The executive pastry chef is the lead of the kitchen, or section – depending on the establishment. His or her entire staff reports to him, but he may be considered an equal or slightly below the restaurant or culinary management. An Assistant Pastry Chef is an executive in training – learning all the roles, skills, duties and responsibilities until they gain enough experience to move into a new opportunity in the establishment, or move into a different pastry chef job opening. Also, a there is no difference between a Head Pastry Chef and Executive, these are just two different titles for the same position.
Responsibilities Related to Dessert Creation
In most cases, the job duties and description of an executive pastry chef does not include dessert preparation. However, this individual will lend a hand in this process if needed. Instead, he or she will constantly supervise the kitchen, ensuring food preparation and presentation is up to standard, and the food is meeting the same quality and consistency with each batch.
Instead of preparing daily batches of delectable desserts, one of the primary responsibilities of this individual is to create new items when there are menu changes (which are often related to events or changes in the season.) Also, dessert items may be added or removed based on the availability of fresh ingredients – which are a staple in any pastry chef kitchen. The use of seasonal ingredients leads to a better tasting dessert dish, and will often increase the rating and reputation of any restaurant.
Hiring, Training and Supervision
While the Executive Pastry Chef may not directly decide if an individual is hired for an open position, they may have some influence in the decision. Applicants often have to prepare a dish as part of the interview process (this is common practice in many, but not all establishments), giving the lead and manager time to review their skills, education and final dish. Any individuals that are hired will undergo a pastry chef training process – which is individualized to each business. Often, the executive will start the beginning stages, but assistance will continue the training when they are unavailable due to other roles and responsibilities that arise during the day.
Also, as a lead of the pastry section, he or she will constantly walk through and supervise. Depending on the situation or individual, food items may be evaluated, techniques refined and inconsistencies corrected. In other words, this individual must monitor and maintain standards in operation, food quality and production throughout the entire day.
Additional Responsibilities
While it seems like the entire job description of an Executive Pastry Chef focuses on food, this is simply not the case. Other roles and duties include:
- Balancing Costs and Expenses (from food to kitchen items)
- Managing Inventory
- Ordering Food and Supplies
- Participating in Community Events or Competitions (boosts the individual’s and establishments recognition and reputation)
While it is true that the Executive Pastry Chef job description entails more than just food preparation, this can be a rewarding opportunity for the right individual. In fact, this is one of the highest paid and most reputable roles in the kitchen – and a reachable goal for anyone interested in this culinary niche to aspire to.
