Catering Jobs and Pastry Chefs

It is the pastry chef’s responsibility to produce those indulgent profiteroles or the French fruit tarts that delight your senses well before you have raised the first spoon to your lips.

However, do not imagine the pastry chef dancing around the commercial kitchen with a whisk in one hand and a bowl of chocolate sauce in the other with his only concern being his latest creation. The professional pastry chef actually has a lot of responsibilities that often come hand in hand with baking.

These responsibilities can include planning the desert menu, the ordering of ingredients, costing according to set budgets and other duties that relate to the smooth running of the pastry and baking areas of the kitchen. Pastry chefs may even be responsible for initiating new ideas for desserts which would involve research and experimentation.

Besides the obvious task of preparing and organizing desserts, pastry chefs also organize things such as cheese platters, prepare the dessert wine menu or anything else that relate to their category of foods.

Being a pastry chef is not immediately recognized as being closely related to being a baker but the two jobs really do have a lot of similarities and a baker can very easily have duties within a commercial kitchen in the pastry department and visa versa. Perhaps the most obvious difference that exists between the two becomes evident when we consider the creativity needed by the pastry chef when exotic and enticing desserts are being created. This is an essential skill for a pastry chef and not so essential for a baker.

Although being a pastry chef could provide you with the opportunity to work in the finest hotels and restaurants in the world, many chefs find that they are just as happy to work in a hospital kitchen within a small team environment without the pressure of having to be absolutely perfect for customers paying exclusively high prices.

This creates a wide and varied scope of opportunities for the pastry chef in finding work and opens the door for employment in many areas of the food industry. However, you do have to remember that the hours can be long and exhausting, often beginning at 4:00am.

Still, there is the benefit of working through the peace and quiet that the early hours of the day can offer and you will have the opportunity later in the day to catch an afternoon nap if you need it.

 
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