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Pastry chef
You take care of designing the restaurant’s dessert menu, in collaboration with the Chef de Cuisine. You integrate, train and supervise your work team, and control the production as well as the quality of the desserts.
Training
CAP / BAC PRO catering with additional mention pastry
Qualities
Organization, rigour, creativity, sense of detail, energy, good physical resistance
Average salaries
Junior salary: 25-40 k€ gross annual
Confirmed salary: 30-70 k€ gross annual
Confirmed salary: 30-70 k€ gross annual
Skills
Realization of the dessert menu according to the seasons, ability to communicate effectively, ability to detect the right profiles in order to build a team and manage it. Making your desserts satisfy your customers is a priority. This is possible, thanks to your creativity, but also thanks to your team to whom you want to pass on your know-how.
Outlook
Pastry chef of several restaurants
