head pastry chef (EN)
ISCO 3434 · v1.2.1
Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- executive dessert chef
- master dessert chef
- master patissier
- executive pastry chef
- master pastry chef
Skills and knowledge
Essential (EN) · 31
- maintain personal hygiene standards
- comply with food safety and hygiene
- order supplies
- manage budgets
- handle customer complaints
- decorate pastry for special events
- manage staff
- ensure maintenance of kitchen equipment
- set prices of menu items
- manage revenue
- recruit employees
- plan menus
- keep up with eating out trends
- plan shifts of employees
- supervise food quality
- handover the food preparation area
- perform procurement processes
- use reheating techniques
- create innovative desserts
- food storage
- use culinary finishing techniques
- maintain a safe, hygienic and secure working environment
- plan medium to long term objectives
- estimate costs of required supplies
- bake pastry for special events
- types of whisks
- maintain kitchen equipment at correct temperature
- manage stock rotation
- manage medium term objectives
- use cooking techniques
- monitor the use of kitchen equipment
Optional (EN) · 16
- train staff to reduce food waste
- prepare canapés
- store raw food materials
- design indicators for food waste reduction
- advise guests on menus for special events
- prepare bakery products
- assist customers
- handle surveillance equipment
- prepare desserts
- conduct research on food waste prevention
- use food cutting tools
- develop food waste reduction strategies
- train employees
- create decorative food displays
- compile cooking recipes
- check deliveries on receipt
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