Job Description for a Pastry Chef or Baker
The U.S. Bureau of Labor Statistics predicts that there will be very little growth in the demand for bakers from 2008 through 2018, resulting in the creation of only 300 new jobs in the field. Like other chefs, pastry chefs should see about a 6 percent increase in new jobs during the same time frame.
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Function
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Pastry chefs or bakers prepare food items that are cooked in ovens, such as breads, cakes, cookies and other pastries. Bakers and pastry chefs often develop their own recipes, experimenting with ingredients to change the taste and consistency of their baked goods.
Skills
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Successful pastry chefs or bakers possess creativity, the ability to follow written or verbal directions, attentiveness to detail, and basic mathematics and measurement skills. For decorating cakes and other pastries, they also need hand-eye coordination, manual dexterity and artistic talent.
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Features
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Pastry chefs and bakers work in a number of locations, including restaurants, coffee shops, grocery stores and specialty bakeries. Professionals in the field often work early mornings or late nights in order to have items made when a store or business opens.
Requirements
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Bakers in some stores and small restaurants may not require any education or only a high school diploma or GED, while larger, upscale restaurants typically require applicants to have at least a certificate or associate degree in pastry arts. Even those with post-secondary education often work as assistant bakers or chefs for several years.
Compensation
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As of May 2008, the mean annual salary for bakers was $25,020, according to the Bureau of Labor Statistics. For all chefs, including pastry chefs, the mean annual salary was $42,410.
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References
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