· Creativity: Pastry chefs are often in charge of creating new and innovative breads and desserts that will bring in customers. Knowledge of ingredients and how to use them in a creative way will serve you well.
· Leadership Skills: Pastry chefs are in charge of the pastry staff of a kitchen. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely.
· Hand-Eye Coordination: Pastry chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
· Sense of Taste and Smell: Delicious food brings in customers. Pastry chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
· Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
· Business Acumen: Pastry chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.
· Open the bakery early in the morning
· Weigh flour and other ingredients to prepare dough
· Supervise and bake different bread types, like pretzels, baguettes and multigrain breads
· Adjust oven temperatures to ensure proper baking
· Supervise mixing various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits).
· Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers.
· Prepare different types of Viennoseries, including croissants, brioche and Danish in addition to traditional pastries.
· Recommend recipes to renew our menu and attract more customers (e.g. gluten-free or vegan desserts).
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