3.6 KiB
3.6 KiB
Competences — head pastry chef
Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/b10dc548-10e1-4447-8406-5101ff170bbf).
Essential
- bake pastry for special events (skill/competence)
- comply with food safety and hygiene (skill/competence)
- create innovative desserts (skill/competence)
- decorate pastry for special events (skill/competence)
- ensure maintenance of kitchen equipment (skill/competence)
- estimate costs of required supplies (skill/competence)
- food storage (knowledge)
- handle customer complaints (skill/competence)
- handover the food preparation area (skill/competence)
- keep up with eating out trends (skill/competence)
- maintain a safe, hygienic and secure working environment (skill/competence)
- maintain kitchen equipment at correct temperature (skill/competence)
- maintain personal hygiene standards (skill/competence)
- manage budgets (skill/competence)
- manage medium term objectives (skill/competence)
- manage revenue (skill/competence)
- manage staff (skill/competence)
- manage stock rotation (skill/competence)
- monitor the use of kitchen equipment (skill/competence)
- order supplies (skill/competence)
- perform procurement processes (skill/competence)
- plan medium to long term objectives (skill/competence)
- plan menus (skill/competence)
- plan shifts of employees (skill/competence)
- recruit employees (skill/competence)
- set prices of menu items (skill/competence)
- supervise food quality (skill/competence)
- types of whisks (knowledge)
- use cooking techniques (skill/competence)
- use culinary finishing techniques (skill/competence)
- use reheating techniques (skill/competence)
Optional
- advise guests on menus for special events (skill/competence)
- assist customers (skill/competence)
- check deliveries on receipt (skill/competence)
- compile cooking recipes (skill/competence)
- conduct research on food waste prevention (skill/competence)
- create decorative food displays (skill/competence)
- design indicators for food waste reduction (skill/competence)
- develop food waste reduction strategies (skill/competence)
- handle surveillance equipment (skill/competence)
- prepare bakery products (skill/competence)
- prepare canapés (skill/competence)
- prepare desserts (skill/competence)
- store raw food materials (skill/competence)
- train employees (skill/competence)
- train staff to reduce food waste (skill/competence)
- use food cutting tools (skill/competence)
Market evidence (job-ad analysis, 10 ads, as of 2026-07-12)
Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.
Hard skills
- inventory management — 50 %
- pastry techniques — 30 %
- quality control — 30 %
- baking — 30 %
- food safety — 30 %
- pastry production — 30 %
- recipe development — 20 %
- food cost control — 20 %
- food safety management — 20 %
- chocolate work — 20 %
- cost management — 20 %
- dessert production — 20 %
- kitchen leadership — 20 %
- menu development — 20 %
- pastry cooking — 20 %
Responsibilities
- quality control — 20 %
- quality monitoring — 20 %
- equipment maintenance — 20 %
- food safety maintenance — 20 %
- staff training — 20 %
- team guidance — 20 %
- team leadership — 20 %
- waste minimization — 20 %
- pastry program leadership — 20 %