An assistant pastry chef is responsible for overseeing the entire production of pastries, breads, sweets, ice cream, fillings and toppings, including their design, creation, execution and presentation in the absence of the executive pastry chef. The responsibilities of an assistant pastry chef extend beyond baking delicious desserts
Supervise and Manage Labor - The assistant pastry chef supervises and manages the entire pastry staff. He must ensure the recipes that have been created are being executed correctly, and he must also ensure quality control measures are being adhered to daily. The assistant pastry chef is responsible for helping to managing the labor cost of the pastry station or department; determining how many staff members are needed for each shift; and adjusting this number according to demand and profitability.
Inventory and Cost Control - An important job of the assistant pastry chef is to create and plan menu items with the highest quality ingredients while keeping costs within the budgetary restrictions. Pastry creation must factor in both ingredient and labor costs in order to maximize profitability for the establishment. The assistant pastry chef is in charge of ordering inventory for the items that are included in the dessert menu along with any items that are featured in any other menu. This position is also responsible for making sure that costs are kept within the budget set forth by the general manager or organizational leader.
Training - It is the responsibility of the assistant pastry chef to stay current with techniques, preparations, ingredients and any other topics related to the area of desserts in the culinary industry. This means ongoing education and professional development, including workshops, seminars, classes, meetings, etc. The executive pastry chef must either attend them herself or select a staff member to go, and then make sure that the individual trains the entire staff on the subject matter. They are also responsible for training their staff on the preparation of the menu items she/he creates on an ongoing basis.
1 to 2 years experience as a baker or in a pastry program. High school Diploma or GED. Able to lift 40 lbs. Able to Stand long periods of time.