How much does a pastry chef make? A pastry chef earns an average to excellent salary for their pastry skills. A pastry chef typically runs the dessert section of a restaurant, hotel or bakery, directing the preparation, flavoring, and baking of desserts, including pastries, cakes, pies or other desserts. A pastry chef may plan and price dessert menu items, order dessert supplies, and keep accounts and records. A pastry chef may participate hands on in the baking of desserts. Pastry chefs supervises and coordinates pastry workers in pastry shops and kitchens assigning specific baking tasks and directs workers in task performance.
Pastry chefs have a physically demanding job, often requiring early morning hours, some chefs beginning work as early as 3:00 or 4 a.m. Pastry chefs may serve their pastries and confections at their own neighborhood shops, while others may supply businesses with baked goods.
Pastry Chef Job Duties:
Plan, direct, and supervise the dessert preparation and baking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Involved in the design and creation of pastry recipes for establishments.
Prepare and cook dessert of all types, either on a regular basis or for special guests or functions.
Determine how dessert should be presented, and create decorative dessert displays.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Meet with customers to discuss desserts for special occasions such as weddings, parties, and banquets.
Estimate amounts and costs of required supplies, such as food and ingredients.
Order or requisition dessert foods and other supplies needed to ensure efficient operation.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Instruct bakery staff and other workers in the preparation, cooking, garnishing, and presentation of desserts.
Collaborate with other personnel to plan and develop dessert recipes, taking into account such factors as availability of dessert ingredients and the likely number of customers.
Supervise and coordinate activities of bakery staff and workers engaged in dessert preparation.
Recruit and hire staff, including baking and pastry staff and other kitchen workers.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Demonstrate new baking and cooking dessert techniques and equipment to staff.
Check the quality of dessert food products to ensure that standards are met.
Coordinate planning, budgeting, and purchasing for all the dessert food operations within establishments such as clubs, hotels, or restaurant chains.
Pastry chefs who work in restaurants, resorts, and hotels in large metropolitan cities often make the highest salaries. The American Culinary Federation certifies pastry professionals, based on experience and formal training. While certification is not required to be a pastry chef, those pastry chefs with certification may lead to advancement and higher-paying positions.
Employment of chefs, pastry chefs, head cooks, and food preparation and serving supervisors will increase by 6 percent over 2008 to 2018 decade, more slowly than the average for all occupations. Competition for pastry chef jobs may be higher at upscale restaurants that tend to pay more.
How much does a pastry chef make per hour?
Payscale.com shows the hourly wages for pastry chefs as $10.18 to $14.97 per hour.
How much does a pastry chef make per year?
A 2006 Bureau of Labor Statistics report shows the highest salary range for pastry chefs were for chefs who worked in hotels and resorts.
The median yearly salary for a pastry chef according to a 2010 Indeed.com salary report was $34,000, with some pastry chefs earning up to $44,000 a year.
Payscale.com shows the annual wages for pastry chefs per industry below:
Industry And Annual Wages
Restaurants $31,268 to $45,830
Bakery $22,952 to $40,793
Hotel $41,079 to $67,115
Baking – Pastry $24,740 to $45,000
Food Service $29,842 to $42,685
Hotel/Hospitality $40,000 to $69,704
Catering $36,608 to $48,834