The profession of confectioner is based on following a specialized course or a culinary education program. This activity is becoming more and more sought after by people who prefer professional reconversion courses, those who are passionate about creative activities or who want to replace higher education with a permanently valid job on the labor market. What does the pastry chef job entail? What are the duties that make up the job description of a pastry chef? What are the main advantages and disadvantages associated with this field of activity? What are the early signs that a candidate is eligible for this job? You will find all the answers in this article!
1. The pastry chef job – Why is it advisable for employees to take specialized courses even if they have practical experience?
The job description for the pastry chef includes a series of duties specific to the place where the person works, but some of these activities and responsibilities are generally valid. Namely:
- Among the most important attributions of the confectioner are the preparation of ingredients for doughs, fillings, monitoring the temperature and duration suitable for baking;
- Checking the equipment, tools necessary for the preparation of desserts, as well as reporting their possible irregularities;
- Preparing desserts by following the recipes in detail;
- Constant checking of the shelf life and stocks of food used in the preparation of desserts;
- Evaluating the quantity of ingredients to ensure availability when ordered and to reduce waste;
- Storage of products in optimal thermal and hygiene conditions;
- Compliance with the rules regarding workplace hygiene;
- Removing expired products from stock and replacing them with others that fall within the validity period;
- Decoration of confectionery products.
Is higher education necessary or not for the pastry chef job?
In order to hire the candidate who wants to fill the post of confectioner, it is necessary to present the diploma certifying graduation from high school or a professional school in this field. The file with these basic documents will have to be completed by the candidate with a certificate issued by a culinary school or with proof that he has experience in a similar position for at least one year.
In some cases, practical experience in a prestigious restaurant may weigh more heavily in hiring over another candidate who only holds a degree. The confectioner’s job is not a limiting one, even if the employee only graduated from secondary education or a specialized school, instead of higher education. Thus, from the post of confectioner’s helper, you can advance to pastry chef. The duties of a pastry chef extend to planning, organizing and managing the pastry team.
Therefore, theoretical studies must be complemented by organizational skills, communication skills, management of large quantities of products, all of which are important in order to finally obtain and deliver desserts prepared and delivered in a timely manner to customers. Culinary art is among the most appreciated areas of work for Asian staff, sourced from Nepal, India, Vietnam and beyond. When it comes to gastronomy, these peoples need no introduction. Asian cuisine has gained popularity thanks to traditional recipes that combine flavors, textures and colors, ultimately offering hearty, spectacular, but simple dishes at the same time.
Asians love to cook tasty and healthy, putting effort and passion into even basic recipes. Through recruitment of workers from Nepal, In India, the Philippines and other Asian countries, restaurant managers ensure a staff that has hands-on experience and can endure working in high temperature environments. In addition, Asians master at least one international language, an asset that facilitates their integration into the new collective and gives them an additional advantage when hiring over other candidates.
During peak seasons, when there are events or during seasonal periods, restaurant managers resort to the solution personnel leasing to fill vacancies or to be able to distribute duties so as to avoid overburdening employees.
Even though Asian workers can boast of outstanding culinary experience and a huge workforce, however, some managers choose to send them to specialized courses to improve their theoretical knowledge as well. There are niche courses so the confectioner discovers more about cake aesthetics and the most used techniques to achieve original designs.
2. What does a confectioner do, the pros and cons of the job – What are the aspects that differentiate him from a pastry chef?
Making, garnishing and decorating desserts are crucial activities that describe what a pastry chef does in a typical working day. Although all this is easy to intuit, there is still confusion between the profession of confectioner and pastry chef.
Although there are similarities between these areas, in reality each employee focuses on different aspects of product manufacturing. For example, the job description of a pastry chef involves the activities of preparing dough, creating fillings, baking and decorating croissants, cakes, tarts, pancakes, etc.
On the other hand, what you have to do as a pastry chef is to focus on preparing fillings, baking and decorating confectionery products with icings, chocolate or fondant flowers. Although pastry chefs and confectioners seem to perform the same duties, it must be emphasized that the former are specialized in the preparation of dough, while pastry chefs have skills regarding the decoration of sweets in an ever-different manner.
Like any other job, what a pastry chef does offers both advantages and disadvantages.
People who choose this field of activity do not know the monotony and routine of ordinary jobs, because they always have the freedom to create original products, both by combining ingredients, colors, and by the infinite possibilities of personalizing sweets.
- Freedom of expression
The role of a confectioner can be assimilated to that of an artist, because imagination is crucial in the process of preparing the most diverse orders. Thus, a confectioner must call on knowledge, experience, intuition and anticipate the result obtained from the combination of flavors, choose the ideal colors and textures to transform a simple recipe into something unique.
- Stable work place
Confectionery ranks among the timeless professions that will never go out of business. Moreover, candidates for the position of pastry chef are in continuous professional and personal development, where they have the chance to improve their relationship skills, communication in foreign languages and perfect their aesthetic sense.
- Flexible work schedule
One of the most attractive advantages of the pastry chef job is the flexible schedule. Most employees organize their work schedule according to orders and times when weddings, banquets, holiday parties and other important events are held.
- Permanent support
One of the biggest strengths of this job is teamwork. The responsibilities of a confectioner are constantly supported by the team he works with, so that the finished product meets the needs of the customers. Moreover, while the pastry chef is in the apprenticeship, he will have the opportunity to learn and improve through his own failures. In fact, the fear of making mistakes is almost non-existent because the confectioner can experiment as many times as necessary under the supervision of the professional confectioner who will also provide tips on correcting mistakes to save the order.
- Physical pressure
Behind the wonderful, impeccably decorated cakes that satisfy the customers’ demands are many hours that the confectioners spend on their feet, while performing repeated movements. This lifestyle can over time cause varicose veins, leg swelling, back pain or even spinal problems.
- Impeccable organization in demanding times
Also, the selection of confectioners must also take into account their ability to work under pressure. For example, during busy seasons when orders are numerous and must be completed and delivered within strict deadlines. Confectioners have to work in environments with high temperatures and high levels of humidity to keep the products fresh until delivery.
- Risks of injury
Like any other activity and profession, the pastry chef is exposed to certain risks. Confectioners are constantly surrounded by objects and liquids at high temperatures, which can become a challenge especially for inexperienced employees.
- Practicing patience
The confectioner’s job is still based on dozens of hours and even days to follow the steps of the recipes and complete the order. Lack of patience is the first step to compromising orders, leading to wasted ingredients and low inventory.
In addition, for the description of the pastry chef job, it should also be mentioned that it is a dynamic job during certain periods of the year. But, like most jobs, this one also has its share of routine. When special orders need to be prepared for occasions or holidays, confectioners create the same sweet recipes until the menu changes, and then start over. Even with new orders, the confectioner follows the same basic techniques and processes.
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3. Duties of a pastry chef that go beyond the job description – What are the skills that the candidate must demonstrate starting from the probationary period?
The duties of the pastry chef include a number of qualities and attributes to provide customers with results that exceed their expectations. Atherefore, the person delegated to supervise the candidate’s activity during the probationary period must note the following qualities:
- Solid knowledge in identifying ingredients, mastering the techniques of cooking and decorating desserts in the most diversified ways;
- Organizational and planning skills. Confectioners have at their disposal many products, ingredients and machines that serve the work they do. They must keep the laboratory in perfect order and hygiene, which facilitates timely finding of what is needed to prepare the order requested by the customer;
- Distributive attention or multitasking. There are situations where a pastry chef’s responsibilities involve preparing several orders at once, especially during wedding seasons. Therefore, he uses his distributive attention to successfully complete several recipes that may have very close delivery times;
- Order management;
- The ability to stand for a long time;
- Endurance in stressful situations and the ability to work under pressure, in conditions with strong odors and high temperatures;
- Attention to detail;
- Open attitude towards learning new techniques in the field of confectionery and willingness to keep up with changes and innovations in the field of dessert preparation;
- Teamwork skills. A pastry chef’s duties may also involve interactions with customers. Therefore, he must know how to communicate openly and politely with different types of people, depending on their age or social background in order to give them advice, to take orders and answer their concerns.
These are some of the main skills and duties of a pastry chef. However, the job description may vary depending on the specific needs of the business, the size of the premises, the number of people who make up the staff or the role the confectioner holds in the respective team.
In conclusion, the duties of a pastry chef go beyond the simple job description, because restaurant managers value these skills that make up the profile of a future professional in the field. Even if this job does not require higher education, creativity, patience, attention to details and resistance to pressure are some of the most important criteria that
they make the difference between an exceptional pastry chef and a mere candidate for the job.
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