Executive Pastry Chef Jobs in Portage, MI
An Executive Pastry Chef holds a high-ranking position in the culinary industry, specializing in the creation of desserts, pastries, and other baked goods. They are often responsible for supervising the pastry staff, planning and executing dessert menus, ordering supplies, and ensuring that all products meet the restaurant or hotel's quality standards. Additionally, they may also be in charge of training staff, maintaining a clean and sanitary work area, and developing new recipes. Their role requires creativity, attention to detail, and a deep understanding of baking techniques and ingredients.
Executive Pastry Chefs must have a range of skills and certifications. A degree in culinary arts, particularly with a focus on baking and pastry, is often required. Some chefs may also have a certification from a culinary institute, such as the Certified Master Pastry Chef (CMPC) by the American Culinary Federation. They must demonstrate excellent leadership and management skills, as well as the ability to work under pressure. Prior to becoming an executive pastry chef, individuals may have positions such as a pastry cook, pastry sous chef or a head pastry chef. In these roles, they gain hands-on experience in creating pastry items, managing a team, and running a pastry kitchen.
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Demographic Data for Portage, MI
Moving to Portage, MI? Find some basic demographic data about Portage, MI below.
Executive Pastry Chef Online Courses and Training Opportunities
Salary for Executive Pastry Chef Jobs in Portage, MI
Required or preferred licenses and certifications for Executive Pastry Chef positions.
Highest Education Level
Executive Pastry Chefs in Portage, MI offer the following education backgroundQualifications / Skill Sets
The following top skills are often required or desired to land a Executive Pastry Chef position
- Menu Planning
- Dessert Plating
- Food Cost Management
- a la carte
- Food Quality
- Dessert Making
- Baked Goods
- Bread Baking
- Pastry Making
- Chocolate
- Cake Making
- Banquet Catering
- Menu Development
- Food Preparation
- Cookie Making
- Food Handling
- Food Plating
- Culinary Arts
- Catering
- Fine Dining
- Sanitation
- Baking
- Food and Beverage Management
- Food Safety
- Restaurant Management
- Hazard Analysis & Critical Control Point
- Cooking
- Cost Management
- Ordering
- Purchasing
- Retail
- Team Management
- Quality Control
- Presentation
- Mentoring
- Events
- Coaching
- Budgeting
- Budgets
- Employee Development
- English
- Inventory Management
- Regulations
- Staff Supervision
- Scheduling
- Leadership
- Training and Development
- Communication Skills
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