pastry chef
Code 3434.1.2
Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Essential skills
Knowledge
- food waste monitoring systems
Skills and competences
- store raw food materials
- ensure maintenance of kitchen equipment
- cook pastry products
- use resource-efficient technologies in hospitality
- maintain customer service
- maintain a safe, hygienic and secure working environment
- comply with food safety and hygiene
- think creatively about food and beverages
- plan menus
- handover the food preparation area
- use cooking techniques
- use reheating techniques
- use food cutting tools
Transversal competences
- eliminar residuos
- manage staff
- maintain kitchen equipment at correct temperature
- work in a hospitality team
- 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.
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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