Patissier – Fine Dining

Also known as: Pastry Chef,

As a patissier your role is to prepare, cook and plate desserts and confectionary dishes.

Your day-to-day duties may involve:
• planning desert menus
• baking
• maintaining the cleanliness of the kitchen
• decorating cakes and confectionary

The patissier is in charge of making and planning the desert menu at a fine dining restaurant. You will create deserts for the menu, using fresh and seasonal produce to suit the rest of the menu items. You’ll work with many types of ingredients, as a fine dining restaurant will rotate its menu and use fresh, seasonal produce. Fresh ingredients have a low shelf life so the stock will be monitored to ensure the fresh food is not contaminated. It’s important that you store food items correctly and adhere to all health and hygiene standards.

As a patissier you will work closely with the waiting staff, who will inform you of the latest desert order. You’ll prepare many of the cakes and confectionary beforehand, and add the finishing touches before it arrives at the table.