Larger restaurants and hotels may employ more than 20 chefs, one of which will be a pastry chef. Working as one of the specialists in a high grade restaurant or hotel is, for many, a great achievement and a role of responsibility which demands care, creativity and a passion for the end product, whether it’s a French concoction, a special cake, a creative desert or a simple accompaniment to a meal
Working closely with the head chef, this specialist chef has to be a good communicator as well as being able to promote an idea. Vocational qualifications needed for the position are obtained in catering colleges, with basic food hygiene certificates as well as an in-depth knowledge of ingredients a must. An awareness of organic, nutritional ingredients and food allergies is also useful in the modern kitchen. The typical salary for a top pastry chef in an upscale hotel can reach £30,000 with a median of £22,000 per annum at entry-level.