Executive pastry chefs work in bakeries and manage the creation of baked goods; they may work in stand-alone bakeries, at catering companies, or in restaurants or hotels. As executives, they may be primarily responsible for overseeing other chefs, but also for lending a direct hand in baking.
Executive pastry chefs must carry out employee evaluations and provide disciplinary action when necessary, and it is also important to be able to provide constructive criticism to improve work-flow and product offerings. Hiring, scheduling, taking inventory, and ordering supplies are common responsibilities, and a budget may be provided so that quality products are made in the most cost-efficient ways possible. These chefs should also be aware of all new developments within their field to constantly improve products, and may work with other chefs to create meal items to pair with dessert items.
Because working with others is fairly constant, strong teamwork skills are essential. It may occasionally be necessary to develop new product recipes in order to suit customers' needs, and the design and display of products is also worthy of consideration, so aesthetic skills are certainly beneficial. Some education within the culinary field may be necessary for some positions.
Executive Pastry Chef Tasks
Supervise and manage the pastry staff.
Plan pastry menus that complement the season and other menu and beverage items.
Oversee production, design, execution, and presentation of pastries.
Manage inventory, labor and supply costs, and vendor relationships.