What are the different jobs of a confectionery chef?

In general, the confectioner is responsible for the production of desserts and can also be responsible for creating another pastry such as bread if there is no baker in the kitchen. However, there is a wide range of more specific jobs of confectionery chef, which each focuses on different areas of expertise and requires different levels of experience. Pastry jobs can be available in a restaurant, bakery, bistro, café or other place. A person who is interested in becoming a chef could start looking for a job as a bakery assistant before he eventually moves to specialize in a kind of dessert. All cooks in the kitchen usually respond to a powerful confectioner, who is usually a chef with the most experience and skill. Becoming an assistant to a baker is a good way to get to know the culinary industry before the study program or career is committed. In general, this work involves taking over the support role and helping more experienced chefs with tasks,such as baking, decorating and cleaning and organizing kitchen.

6 These chefs are responsible for a specific station in the kitchen and usually focus on the production of a specific type of desserts. For example, Cofeiseur or Chocolatier is usually responsible for making candies, chocolates and sometimes Petits four, which are usually small cakes or pastries. The glacier prepares all frozen desserts on offer, such as sorbet, ice cream, granite and gelato, while the preparation of complicated decorated desserts is responsible for ornaments.

Although the terms "baker" and "confectioner" are often used interchangeably, they are not always the same. While Baker can prepare many of the same objects as the pastry chef, such as cakes, cakes and cookies, a confectioner chef usually does not prepare bread products. In modern times, however, both roles have become more and more confused, so the chef of confectioners can be responsible for the duties that the usualThe cage fills the baker and vice versa.

Of all available jobs of the confectionery chef, the chef of the executive pastry is the most higher position. This is a managerial position, because the chef of the executive confectioner must be able to oversee the less experienced chef and delegates. It can also be responsible for planning that desserts are available and for the development of new recipes. The powerful confectioner is also usually responsible for ordering food and monitoring supplies.