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head pastry chef

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Description

Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.

EssentialOptional

Theoretical Knowledge

types of whisks food storage

Practical Skills

estimate costs of required supplies decorate pastry for special events monitor the use of kitchen equipment maintain kitchen equipment at correct temperature manage revenue comply with food safety and hygiene bake pastry for special events use culinary finishing techniques handover the food preparation area handle customer complaints keep up with eating out trends perform procurement processes manage staff use cooking techniques plan menus use reheating techniques create innovative desserts set prices of menu items ensure maintenance of kitchen equipment order supplies manage budgets manage medium term objectives manage stock rotation plan medium to long term objectives supervise food quality maintain personal hygiene standards plan shifts of employees recruit employees maintain a safe, hygienic and secure working environment use food cutting tools conduct research on food waste prevention advise guests on menus for special events train employees create decorative food displays check deliveries on receipt train staff to reduce food waste compile cooking recipes handle surveillance equipment assist customers prepare desserts prepare canapés design indicators for food waste reduction store raw food materials develop food waste reduction strategies prepare bakery products