Natasha Bacchus 9/19/11 Period 3

1. Pastry Chef Natasha Bacchus 9/19/11 Period 3

2. Job Description • Usually the job of Pastry Chef includes the following: • Managing the production of various members of thekitchen staff. • Gathering supplies from local markets. • Creating baked products for restaurants, stores and customers. • Displaying creativity when decorating cakes for restaurants, hotels and other mediums. • Maintaining an organized kitchen area.

3. Educational Requirements • To be a professional pastry chef, there are no strict education requirements. Some chefs gain instruction through employer-sponsored, on-the-job training; however, most chefs complete some form of training. Dessert and pastry chefs may pursue formal training through certificate or degree programs available at culinary institutes, community colleges, technical schools and 4-year universities. Chefs may also enter the profession through apprenticeship programs.

4. Salary • Your salary as a pastry chef depends on where you work. If I were to work in New York City, my salary would be $17,000 - $67, 40.

5. Interview • 1.  Why did you decide to do this job? • How easily can you refocus and reorganize if you must deal with last minute orders and missing ingredients? • How organized are you? Can you take constructive ( and not-so-constructive) criticism? • Do you have strong math and reading skills? • Are you ok with the hours and work load that will be expected of you? • Will you be agreeable to working holidays, early mornings, late evenings, weekends?

6. My interview questions • Are you an organizes business? • Do I work weekends or holidays? • Do I get breaks? • What kind of pastries do you make? • Does you business do well?

7. Job ad

8. Tasks, skills, and responsibilities Tasks - Creating baked goods to sell - Gathering supplies for work - Keep workspace clean and organized Skills -Creativity - Patience • Knowledge Responsibilities • Assist with supervision and maintenance of day-to-day operations of pastry kitchen, including all preparation and production of pastry, bread and dessert items. • A pastry chef role is not limited to creating pastries. For instance, some pastry chefs are charged with managing junior kitchen staff members.Many pastry chefs also perform administrative duties such as preparing budgets and ordering supplies for pastry making. Once pastry chefs are established in their careers for a number of years, they may also be expected to supervise apprentices and teach coursework relevant to their chosen trade.

9. Work Environment I will be working with experienced chefs and workers, I a busy pace. Being that we will have to fill orders, I will have to work fast and hard with accuracy and patience.

10. Resume During my first year of Middle School I made High Honor Roll. I have gotten a variety of awards throughout elementary school like: student of the month, the giraffe award and many others.

11. What I have learned • I learned that starting a career is hard work that will take a while. But once you are doing something that love, I will enjoy each and everyday of work. • http://tlc.discovery.com/videos/cake-boss-cake-decorating/