How Much Money Does a Pastry Chef Make?
Pastry chefs work in hotels, restaurants, bakeries and other food service locations to create many different types of baked goods. Pastry chefs must have strong communication and leadership skills to work well with other chefs. They must be creative and have keen senses of smell and taste. Pastry chefs who know foreign languages may also be helpful in facilitating communication between the cooking staff and other restaurant employees.
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Salary
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According to a Salary Wizard study, the middle 50 percent of entry-level pastry chefs, also known as assistant pastry chefs, make between $31,481 and $47,465 as of January 2011. The bottom 10 percent of these chefs make below $25,022 and the top 10 percent make above $55,557. The middle 50 percent of pastry chefs with five to 10 years of experience, also known as executive pastry chefs, make between $47,474 and $71,132. The lower 10 percent make under $36,830 and the top 10 percent make over $82,027. New York City has the highest salary average for pastry chefs at $68,326. Other cities in the same survey include Chicago, Illinois at an average salary of $33,243 and Boston, Massachusetts at an average salary of $39,785.
Definition
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A pastry chef is responsible for the presentation and production of pastries and other baked goods. They may be involved in the production of breads, confections, cakes and multiple other types of pastries. An entry-level position may involve assisting a head pastry chef in areas such as inventory, supply purchase, cost control and menu development. The pastry chef also supervises members of the pastry staff when an executive pastry chef is not present. Pastry chefs must be well versed in local, federal and state food sanitation regulations as well. Executive pastry chefs may have additional responsibilities such as creating dessert menus to maximize profits and to monitor customer satisfaction.
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Training
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Pastry chefs typically start out by receiving a bachelor's degree in baking and pastry arts. The chefs learn how to use pastry and baking equipment in a kitchen environment. These programs are often available in culinary schools and are occasionally offered in some 4-year universities and may require previous work experience in a professional kitchen environment. Students may prepare food through their school's bakery, cafe or cafeteria for fellow students. The coursework may include classes such as introduction to baking and pastry arts, cookies, tarts and pastries, chemistry of baking, nutrition and menu planning and wedding cake design. While not necessary for entry-level employees, pastry chefs looking for executive positions in the future may receive certification from the American Culinary Foundation.
Outlook
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According to the Bureau of Labor Statistics, employment of all chefs, food preparation supervisors and head cooks is projected to increase by 6 percent between 2008 and 2018. This is slower than the average of all occupations. While job prospects should be strong at an entry level, there will be much more competition for jobs at upscale restaurants with higher pay. The industry tends to have a high turnover rate as a result of the long hours, fast pace and high energy levels required.
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References
- Photo Credit tower of wedding cakes. image by Olena Talberg from Fotolia.com
