If the restaurant does not buy their "table bread" from an outside provider, you have to make it. Each table gets bread when they sit down.
Croisants for breakfast if it is a hotel.
You sometimes make all the sandwiches if you are working the lunch shift. Even tho that shouldn’t be the job of the Pastry Chef.
Then you create the things that make the Pastry Chef the favorite of all the workers. You make the delicious deserts.
Ok here are some questions iv been having some problems finding answers.
What does a typical work week look like and when does the day begin and end for a pastry chef?
How competitive is it to get a job in this field?
Is there job security in this line of work?
Whats the typical work environment?
Does this job have any physical requirements?
Sorry to take up your time but i REALLY need to find these so if some peoples can find some information of give me some links that would be REALLY great!
Obviously Tina does not know what he/she is talking about, am a former kitchen chef but did work during my apprenticeship in the pastry department and I have some very close friends here in Canada and in the UK that are certified pastry chefs, so I will answer your questions honestly and correctly.
1. As for competative, it can be, but with all the operations from Hotels, Restaurants, Catering Company’s, Private Clubs, Resorts and Cruise Ships like other chefs there are many openings
2 Once established it is very secure and you can travel also, I worked here in Canada were I am from, in Singapore, Japan and Jamaica
3. The work environment can be warm and sticky, but the pastry shop or department works on needs and quantity, not like the hot kitchen were you work to each order, you do what is need to be done from desserts, dough for pastrys and other need items, in some places you may have the added duties of banquets/functions. As for the other persons remarks about early shifts, now most Hotels I worked had a baker who worked from 11pm -7am he did the muffins, danishes, sweet rolls and croissants at night, you may make the dough but often they did it the night before to use the next day, most pastry chefs start at between 7:30-8am and are finished at 3-5pm, a night one serving the dinner rush would start at 2-3pm and finish 10:30-11pm.
4. As for physical requirement, the bags of flour and sugar can weight 50 lbs, but can be moved by 2 persons, I worked at a bakery in my teens and had to carry 100lbs bags of flour up a flight of stairs 2 times a week, over 1 ton of flour.
If you are mulling over a career as a pastry chef, check with the local schools that teach the courses, there are places on the internet for culinary school info, even meet with a pastry chef from a hotel or other operation and talk with them about how to get into it and there experiences.
THe best culinary schools ARE colleges. The two most famous and prestigious are: Johnson & Wales and the Culinary Institute of America (CIA). You can google them.
At both these schools you can get an Associate degree in culinary or baking, and then get a BA or BS in food management, beverage management, nutrition, etc. They teach you how to be a high level professional chef, but they also teach you how the food service industry works and how to manage a business so that you dont go bankrupt when you start your restaurant or shop. That would be worth knowing, wouldn’t it?
These schools treat culinary arts as a real profession. When you graduate you are a chef, not just a cook.
Check them out.
It goes for 2 years, with in those two years, does that classify me as a first year/second year apprentice chef or is that something completely different? Can someone please explain to me this system, explaining everything?
Thanks!
not knowing what country you are in that would classify you as a junior pastry chef
What kind of jobs could you get to start? Do you think if I decide to start my own bakery would be profitable?
The only way I can really say I’m successful is to make enough money for the bakery to survive.
It is a successful job …. if you always want a job. But it is notoriously low-paying.
That is why everyone wants to start their own bakery and make some real money. The bakery is a good way to get poor..
Are any of you a baker or cake decorator?
I am interested in this field, but have no idea on the details. What are the general hours, what is the general pay for this like of work?
Do you work weekends, holidays, nights, mornings?
Do you work in a bakery, supermarket, or…etc??? What is better? Please give me some info that will enable me to make an educated decision.
What classes are required?
If you want to become a cake decorator, a good way to start is by taking Wilton Classes at the local Jo-Ann’s or Michael’s. They are inexpensive, and give you the basic skills. They can even qualify you to get a job as a cake decorator at a grocery store or bakery.
Bakers usually start early in the morning. However, if you have a wedding cake business, the hours may be different and include lots of weekends.
I am looking to start a cupcake business and I am already an artist, but need some help. How do I find a pastry chef or bakary that will allow me to intern 1 day a week (I already have a full time job)?
Find some small privately owned bakeries in your area and tell them you’re interested in learning more about the field. They will likely be more sympathetic to your cause. However, you have a better chance of getting an internship if you say you will work for free.
Like working in hotels or country clubs or catering making pastries, wedding cakes, and bakery items and such. how do you get started in that field? are there decent jobs? were are the best places to work? Is it totally dumb? i dont want to end up homeless and unemployed. Do you need college for that and if so like what would you take? are there any pastry chefs out there?
Go out and get a job in a bakery. Any job, any bakery, supermarkets count!. You need to be exposed to the odd hours, extreme heat and overpowering stench to make a truly informed decision.
Food service is a great career if you are well suited to it but akin to the 9 circles of hell if you are not. After you have spent a few years in the industry, then think about school.
If you love it and have inherent talent you may even find your employer will pay for school!
Good Luck!!!!
The best advice I can give you is about cleanliness and sanitation.You’ll be washing your hands many times a day and sanitizing everything you use as well.
Pay close attention when you’re being taught about using their equipment.The machinery they use is very costly and needs proper attention and proper cleaning.
Measuring in exact amounts is also important.Always use the timers on ovens etc. and learn to listen for them.
Check dates on items you’re baking with for expiary and report anything past date.
Good luck with your new job and enjoy.
im looking for a job as pastry chef
can someone give me a website that tells me how much and for insurance ohh yea i need to be 50,000 a year
do you have qualifications if so what are they