Jobs · Kitchen

Head pastry chef

Leads the pastry department in a restaurant, hotel or group, designing dessert menus, afternoon teas and baked goods while managing a team.

A real shift

Plan production, cost recipes, train the team and develop new dishes, while overseeing service and banqueting needs.

Skills that matter

  • Menu design
  • Team leadership
  • Costing
  • Advanced chocolate and sugar work
  • Production planning

Qualifications

  • Level 3 Professional Patisserie
  • Advanced pastry courses at specialist schools
  • Level 3 Food Safety

Where it leads

  1. Head pastry chef
  2. Executive pastry chef
  3. Pastry consultant
  4. Own patisserie

What we'd ask on the show

  • The afternoon tea economy
  • Hotel pastry kitchens at Christmas
  • Competing at pastry championships

Work as a head pastry chef? Come on the show

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