What are the job responsibilities of a pastry baker

1 .Responsible for the research and development, processing and production of desserts, cakes and other products, trial production, marketing, and assisting in the launch of new products;

2. Responsible for the cleaning of kitchen utensils, and put the remaining ingredients back to the freezer and cold storage for preservation;

3. Responsible for the quality of desserts to ensure that the kitchen meets the requirements of hygiene and safety;

4. Take every step of the kitchen process seriously and take inventory of items every day;

5. Consciously maintain and maintain kitchen equipment and utensils;

6. Conscientiously complete the work assigned by the superior.

Responsible for the production of birthday cakes, baked goods, breads, cakes, pastries, etc.

Responsible for making products, replacing new people, and developing new products every day.

Bakers should make daily freshly baked products according to the sales volume every day to ensure the goods on the shelves, and also develop new products from time to time to ensure that the products in the store are not old and not single.

The responsibilities should be different in different places, but the basic skills must be required.

As the people's lives will move from subsistence to well-off, the quality of life will be further improved, especially after joining the WTO, the domestic market will be further opened. All this has brought challenges and opportunities to the development of China's pastry and bread industry. Since China's reform and opening up, the pastry and bread industry has developed rapidly, and the product categories, colors, varieties, quantity and quality, packaging and decoration, as well as production technology and equipment have been significantly improved.

Fresh bread and biscuits, cakes are made every day.

Pastry bakers learn bread baking techniques, cake making, and pastry industry management and management.

Excellent pastry baking talents should have French, British, German and other bread baking skills, and make Hong Kong-style, European-style pastry cakes, pies, cheese desserts, Korean fruit decorative cakes, Japanese mousse ice cream cakes, etc., as well as cookies, biscuits, pastries, puffs, egg tarts, pizza, chocolate, tiramisu and other high-end hotel banquet popular pastry products.

At the same time, it is also necessary to understand the management and operation of the pastry industry.

There's a lot to learn about pastry baking.

According to the common subdivision types of the pastry baking industry:

1.According to the temperature of dim sum categorization, it can be divided into room temperature dim sum, cold dim sum and hot dim sum;

2.According to the use of pastries, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments;

3.According to the division of labor in the kitchen, it can be divided into bread, pastry, frozen category, chocolate, refined snack category and craft modeling;

4.According to the product processing technology and the nature of the blank, it can be divided into cakes, pastries, breads, puffs, biscuits, and chocolates.

It mainly includes the learning of cakes, baking, drying and other production and decorating techniques, and the whole learning is divided into four stages.

Learning content: Mainly based on practical operation, mainly learning all kinds of pastry making: such as French macarons, Italian tiramisu;

The production of all kinds of cakes: such as mousse cakes, pottery cakes, fondant cakes; Preparation of various breads, as well as chocolate, cheese, pizza, etc.

Through the study, the goal is to cultivate talents who are proficient in pastry production, management, management, and entrepreneurial ability, and can master the production techniques of various pastry cakes, bakery products, and desserts, and have the ability to manage pastry chefs.

There are many types of pastries, such as German, French, British, Russian, etc. In addition to bread, cakes are the most representative varieties of pastries, and pastry mixes, tarts, pies and pastries are the main Western confectionery. In addition, pastries include dried pastries (cookies, tiles), refreshments, desserts, jellies, puddings, chocolate products, etc.

Learning pastry requires a lot of training and training, and it is not particularly recommended to go to a cake shop or pastry shop to learn from the chef, which is very unsystematic to learn, and in the end, it will not be proficient. Therefore, it is recommended to choose a formal training school, and lay a good foundation through a clear curriculum arrangement and systematic teaching content. Then learn a little bit to improve the variety and then work in the enterprise, generally after this situation and then through a period of actual work, the technology can advance by leaps and bounds and be improved.

Of course, if you want to become a senior pastry chef, you need solid knowledge and flexible application, and continuous learning!

Learn baking, what to learn to be a pastry chef, this is what many people want to know, learn pastry and baking, it is recommended to start learning from the basics, if you are enrolled in a professional school, the general pastry baking courses have cakes, bread, biscuits, decorating, fondant, etc., and the content of different professional learning courses is also different.

There are still a lot of things to learn about pastry baking, such as common breads, cakes, and desserts. There are also some French-style pastries.

If you want to learn pastry, you must not only learn the course, but also have hands-on practice, avoid high hands and low eyes, and do it yourself, so that you can know whether you have learned. The technology is more solid.

This is a question that many people who want to learn from pastry are very concerned about. In fact, the learning course of pastry bakers includes cakes, breads, biscuits, chocolate, cookies, decorating and other courses, and the learning content of different majors of pastry bakers is different.

At present, the development prospects of West Point are very good, West Point has been loved by people since it entered people's lives, and it is very rapid in the later development, which shows that West Point is not to be underestimated in the popularity of West Point in the whole of China. And it is constantly changing people's eating habits, and now with the entry of pastries into China, more and more people choose bread and milk for breakfast. These are just the tip of the iceberg of the development of West Point in China, and it is constantly changing the way people eat in China and many other aspects.

Therefore, the demand for pastry chefs has also increased rapidly, and after becoming a qualified pastry chef, you are not afraid of not finding a good job, and with the improvement and development of technology, it will also improve quickly.

The pastry major of our college mainly learns bread shaping, cake basic spreading, zodiac, flower decoration, pottery cake, chocolate accessories, fondant cake, art cake, multi-layer cake and popular pastry booth in large high-end hotel banquets.

Cultivate professionals who are proficient in pastry production and management, and have the ability to open stores independently.

The college has a large teaching scale and strong teaching force, with a knowledgeable and rigorous teaching team, with more than 100 full-time teachers, who are bishops by national technicians and special masters all the year round, and have hired lecturers from the National Senior Examination and Appraisal Committee with rich practical experience and foreign pastry masters to devote themselves to teaching management.

Our school has a professional pastry bakery and dessert major, 32 years of teaching foundation, divided into different choices of long and short school periods, you can learn cakes, mousse, biscuits, bread, decorating, fondant, chocolate and other content.

The learning content of the pastry master includes: 1. Basic theoretical knowledge: understand the understanding of tools and common raw materials.

2. European cake and pastry making: chiffon cake series, sponge cake series, angel cake series, tiger skin cake series, rainbow cake series, cupcake series, Swiss cake roll series, marble cake series, honeycomb cake series, fruit cake series, matcha cake series, chocolate cake series, honey mille-feuille cake series, pudding, jelly series, etc.

3. Popular bread making: soft meal bag series, breakfast bag series, pineapple bread, Mexican bread, soufflé bread, caterpillar bread, honey bean bread, ham corn bread, fruit conditioning bread, toast bread, red bean toast, jujube sand toast, coconut toast, etc.

4. Piping decoration and birthday cake production: lace flower series, plastering series, color matching skills series, cake embryo production series, cake finished product selection series, cake decoration technique series, etc.

5. European-style birthday cake production: cream whipping series, heart-shaped cake embryo series, diamond-shaped cake embryo series, fruit paste decoration, blessing word production, cake lace series, flower basket series, European chocolate fruit cake series, theme birthday cake creative series, etc.;

For example, there are many cakes, biscuits or refrigerated and frozen pastries.

The most important thing is the mastery of some baking techniques, such as whipping cream, butter, and egg whites. These are very useful for making fillings and basic cakes in the future.

It is very important to lay a good foundation, and it is very helpful for you to study some new varieties in the future.

Covering all kinds of pastry products, such as all kinds of biscuits, European bread, sweet bread, room temperature cakes, Internet celebrity cakes, dessert mousse, chocolate making, Korean decorating, fondant, Chinese pastries and so on.

1. Basic knowledge:

Learn about pastry equipment (mixers, chopping boards, large and small pastry equipment) and pastry dress and hygiene requirements, knowledge of various raw materials and flour, dough mixing, kneading, modeling techniques (such as windmills, wallets, autumn leaves, croissants, knot bread, eye bread, etc.). ) and mold base learning (round, heart, square, etc.)

West Point includes: intensive training in the basic skills of West Point, theory and practical operation. For example: biscuits, bread, cakes, decorating, pastries, fondant, chocolate, etc.

The pastry baking industry has the following advantages compared with ordinary industries:

1.The working environment is excellent. It is generally in large chain stores or star hotels.

2.Good benefits. Compared with ordinary industries, the longer the working years, the higher the salary, of course, this is also directly proportional to personal skills.

3.Good opportunities for personal development. Generally, there is a mature technical level in this industry, and they will open their own studios in the later stage.

To sum up, pastry baking is a sunrise industry.

You can choose to study at a professional school.

There are some areas that mainly sell special products, such as Xiamen, Yunnan and other places, there are similar specialty stores, do these specialties, and some bosses will pay high wages if they value it enough, but note: the so-called high wages mean high workload. My friends are almost all open all year round, and unless they can take a turn off during the off-season, they basically stay in the back kitchen all the time, working from morning to night.

As for the dream of many friends, "opening a small shop, the years are quiet", it is basically impossible to achieve. Without a lot of money invested in the store's water, electricity and publicity costs, it is basically impossible to support a pastry shop. Several of my friends have experienced the road of "I can't open a store by myself, I can't open a ***, I can't open a micro-business, and I don't have customers to apply for bakers in other stores".

So ......Alas, it is more or less necessary to measure the prospects of a pastry baker in combination with the area in which you want to open a store, or your career plan.

Bakers are pastry chefs who are specialized in bread making, and are generally required to be able to make a variety of bread methods, including Chinese pastries, Western pastries, etc., and be able to use different operation techniques, molding skills and mature methods to process and innovate the main ingredients and auxiliary materials.

Baker generally refers to the master who makes the product and bakes it in the oven, and the general baker's job is to bake all kinds of bread and make various cakes, and he will not be idle when he has more work. But now we are divided into bakers and decorators. The baker usually makes our bread and some room temperature cakes, while the decorator makes some cream cakes and some desserts.

French desserts are also included.

The baker's job is mainly to bake baked products such as bread and cakes, and the division of labor in shops nowadays is generally not so detailed.

A pastry chef, also known as a Western-style pastry chef, refers to a person who uses different operating techniques, mature skills and mature methods to process the main ingredients and accessories to make Western-style pasta and dim sum.

Baker refers to a professional who uses different operation techniques, molding skills and mature methods to process and innovate the main ingredients and auxiliary materials in the process of food baking, and makes Chinese and Western style pastries or dim sum.

Pastry is a Western-style pastry, cakes, baking, decorating, accessories, biscuits, bread can be said to be pastries, the scope of pastry is relatively wide, and the content of pastry teachers is more comprehensive and systematic.

Bakers are included in pastry chefs, and pastry is a big category, and baking refers to baking bread. The pastry chef includes baking, desserts, etc.

These are all a kind of title, just like cake chef and baker and the like, if you have to subdivide, pastry chef covers a wider range than baker, baking as the name suggests, it is necessary to use the oven to bake the product, the most typical of which is bread and biscuits, and pastry chef also involves non-baked products, such as mousse, pudding, you can take a look, it will help you.

The common names used in the baking industry are baker, decorator, and all-rounder; Collectively referred to as bakers. Pastry chef: As the name suggests, it is a master who makes dim sum from flour, and is the name of the profession divided by the National Labor Bureau, which is divided into Chinese and Western.

Generally speaking, bakers are certified as Western-style pastry chefs. Piping, fondant....It's just a way of saying that the kitchen is divided into posts. Generally speaking, bread has four main positions: dough making, shaping, puff pastry, and baking.

The cake has piping, room temperature cake, mousse, three posts.