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Job Description of a Pastry Supervisor

Learn about the education and preparation needed to become a pastry supervisor. Get a quick view of the requirements as well as details about training, job duties and experience to find out if this is the career for you.

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With a degree in baking it is possible to begin a career as a pastry supervisor. Pastry supervisors oversee the bakers producing baked goods. They should have experience as a baker themselves and the ability to manage staff and production.

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Essential Information

Pastry supervisors are pastry chefs who manage other bakers through the baking process. Most pastry supervisors complete a degree program in baking before beginning their careers as a pastry chef, often apprenticing a master pastry chef while working their way up towards the position of pastry supervisor.

Required Education Completion of degree program in baking (in most cases)
Other Requirements Experience as a pastry chef
Projected Job Growth (2014-2024) 7%*(all bakers)
Median Salary (2015) $24,170*(all bakers)

Source: *U.S. Bureau of Labor Statistics

Specialties

Possible areas of concentration for a pastry chef supervisor are wedding cakes, artisan breads, and chocolatier specialties. In terms of wedding cake creation, this is a promising area for a career as a pastry supervisor. Skilled workers in cake baking, decorating, and frosting techniques need to be supervised by a talented pastry supervisor who has already mastered such techniques. In these situations, a pastry supervisor can expect employment with catering firms or specialty cake businesses.

Bread artisans handcraft each loaf of bread to meet qualifications for texture, taste, and quality. These professionals typically work in specialty bakeries; a pastry supervisor in this setting will be expected to have successfully completed advanced training in selecting proper ingredients, mixing dough, and applying specialized baking techniques in order to manage other bakers.

Finally, chocolatiers specialize in confections, cakes, and sugary desserts. This specialization requires a deep understanding of the chemical principles involved, as well as how chocolate reacts to different environments and situations. These professionals typically work in specialty food shops, commercial chocolate companies, and high-end restaurants.

Work Environment

There are a variety of work environments that pastry supervisors may find themselves in, including those working with commercial baked good companies, private bakeries and shops, and restaurants. For instance, companies such as Nestle hire pastry supervisors based on years of work experience in the field of pastries, chocolates, and baked goods. These roles require a great deal of management experience and hold considerable responsibilities within a commercial food manufacturing plant.

In terms of private bakeries and shops, there would be fewer employees to oversee, but the pastry supervisor must consider quality control to be of the utmost importance. These specialty stores usually require their supervisors to have moved up the ranks within the shop, so that they are guaranteed to be familiar with operations and management.

Finally, those working in restaurants are expected to create masterpieces for the dessert menu nightly. These creations may vary during the restaurant's seasons, and the pastry supervisor is oversees those creations to ensure that they are held to the standards of that particular restaurant, as well as complementary to the previously established menu.

Salary and Job Outlook

Although the U.S. Bureau of Labor Statistics (BLS, www.bls.gov) does not publish information specific to pastry supervisors, it does provide data regarding the job outlook for and salary earned by bakers. According to the BLS, the employment of bakers in general is expected to increase by about 7% during the 2014-2024 decade. The BLS reported the median annual salary earned by bakers as $24,170 in May 2015.

The job growth for all bakers over the next several years is expected to be average when compared to all occupations. Pastry managers will need a degree in baking as well as experience as a baker. They typically work in restaurants, conference centers, grocery stores or commercial bakeries.

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