Positions

Conventionally, it is possible to identify two main types of organizations, where there is a position of a pastry chef:
Public catering enterprises – restaurants, cafes, buffets, pastry shops, coffee shops, etc.;
Production of ready-made meals and semi-finished products – stores, canteens, factories, kitchens, and culinary workshops of major supermarkets.
And those, and others precisely not becoming less, therefore confectioners will always be in demand.
History of the profession

It is difficult to say when professional confectioners appeared because people have always loved sweets: The Mayans used chocolate, the ancient Indians used sugar cane, and the Egyptians learned to make candies from dates.
In Europe, the profession of pastry chef as a specialized chef appeared in the courts of kings and courtiers, and when private bakeries opened as commercial enterprises, the profession of pastry chef also emerged.
Duties of a pastry chef

As a rule, the main job duties of a pastry chef are as follows:
– Preparation and decoration of confectionery and bakery products;
– Quality control of finished products;
– Participation in the drafting of menus.
Depending on the level of the specialist and the specifics of the enterprise, the functions of the pastry chef may include:
– drawing up technological charts;
– development of new types of products;
– selection of professional equipment for production and maintenance;
– control of the work process of the confectionery shop.
Requirements for a pastry chef

The requirements for a pastry chef are usually very simple:
– Education (professional or short-term courses);
– Work experience in the specialty;
– a medical book.
Sometimes a pastry chef is required to have more skills and knowledge:
– experience with certain ingredients;
– experience in managing a team;
– experience in managing the technological process.
How to become a pastry chef 

Becoming a… Read more

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