Obrii Consulting
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head pastry chef

Code 3434.1.2.1

Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.

Essential skills

Knowledge

  • food storage

Skills and competences

  • ensure maintenance of kitchen equipment
  • estimate costs of required supplies
  • recruit employees
  • create innovative desserts
  • decorate pastry for special events
  • order supplies
  • keep up with eating out trends
  • set prices of menu items
  • manage stock rotation
  • manage revenue
  • bake pastry for special events
  • perform procurement processes
  • maintain a safe, hygienic and secure working environment
  • comply with food safety and hygiene
  • plan menus
  • handover the food preparation area
  • monitor the use of kitchen equipment
  • use cooking techniques
  • use reheating techniques

Transversal competences

  • eliminar residuos
  • manage medium term objectives
  • manage budgets
  • handle customer complaints
  • manage staff
  • maintain kitchen equipment at correct temperature
  • plan medium to long term objectives
  • programar turnos
  • maintain personal hygiene standards
  • supervise food quality
  • use culinary finishing techniques

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

See psychometric assessment

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences