Restaurant pastry chef

Restaurant bakers work in the kitchen and are responsible for preserving, making and presenting the desserts on the menu. They make both sweet and savoury pastries from different types of dough, gelatins, fruits, ice creams, creams, chocolates, sweets, etc. Their work combines mastery of the technique and the trade with a significant creative side.

• Place the purchase orders for the ingredients necessary to prepare the desserts.
• Receive the orders and distribute them as appropriate among the freezer, pantry and kitchen.
• Prepare all types of desserts with dough, gelatin, fruit, ice cream, chocolate, candies, etc.
• Prepare dough, creams, fillings, pastes, etc. which will be used as a base for future dishes or which are necessary in other items from the kitchen.
• Know and apply different methods of cooking, preparing and refrigerating the desserts.
• Decorate the desserts and set up the dishes.
• Keep the work area in perfect condition.
• Clean the equipment and utensils used to make the desserts and pastries.
• Preserve and store fresh, finished and semi-finished products.
• In kitchens with a small staff, carry out the functions of pastry manager.

Regulated training and graduates

• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Kitchen and food
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Rebosteria (Nivell 2)
• Professional Training Course(s) in the field of Hotel Management and Tourism - Advanced Level: Kitchen direction
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en pastisseria (Nivell 3)

Complementary training

Creativity: Level 2

Orientation within reach: Level 2

Initiative: Level 2

Concern for order and quality: Level 2

Planning and organisation: Level 1

Flexibility and change management: Level 1

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Chef

Kitchen chef

Home chef

Technician in the manufacture of paper and paper pulp.

Industrial painting technician

• Work hours

  Full-time and very flexible, with long days; morning, afternoon and night shifts and work on holidays. The type of work done by bakers lets some pastries be prepared totally or partially in advance. The work day may be longer than that of other kitchen professionals. This possibility of preparing pastries in advance makes pastry making generally less stressful than other jobs in restaurant kitchens.

• Salary

  Variable depending on the type of establishment, experience and the degree of responsibility taken on at the company. Gross annual salary: 15.397 to 21.706 euros. Median: 18.282 euros annum gross.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.

• Professional category

  Technician