A pastry sous chef, or sub chef, is usually ranked under the head chef of the kitchen. As the title implies, this chef’s expertise lies in making pastries.
When the head chef is absent, it can be up to the sous chef to take charge. If this is the case, they must be able to make every item correctly and in a timely manner. They would then help the head chef come up with recipes, organize menus, and also prepare the food along with other workers in the kitchen. Just like the head chef, sous chefs must be aware of and follow all food safety rules and health standards. A good understanding of all of the head chef’s duties, like ordering food, supplies, and scheduling other workers, is absolutely necessary in cases when the sous chef needs to take charge.
Typically, sous chefs work long hours in hot and sometimes cramped surroundings. They must be able to perform well under the stress and pressure of time constraints. When it comes to education, it is common for sous chefs to receive most of their experience via on-the-job training. However, they can also be trained via culinary arts programs at technical or culinary schools. Depending on education and work experience, sous chefs can earn the voluntary Certified Sous Chef certification from The American Culinary Federation.
Pastry Sous Chef Tasks
Bake, assemble and decorate pastries.
Research, develop and test new recipes.
Determine preparation and cooking production schedule for pastries and baked goods
Decide dessert menu, including dessert wines, specialty beverages, and cheese platters.