As a Head Pastry Chef, you will need to master following:

• bake pastry for special events
• create innovative desserts
• decorate pastry for special events
• food storage
• handover the food preparation area
• keep up with eating out trends
• maintain kitchen equipment at correct temperature
• monitor the use of kitchen equipment
• plan menus
• set prices of menu items
• supervise food quality
• use cooking techniques
• use culinary finishing techniques
• use reheating techniques

More generally, a head pastry chef is also versed in:

• comply with food safety and hygiene
• dispose waste
• ensure maintenance of kitchen equipment
• estimate costs of required supplies
• handle customer complaints
• maintain a safe, hygienic and secure working environment
• maintain personal hygiene standards
• manage budgets
• manage medium term objectives
• manage revenue
• manage staff
• manage stock rotation
• order supplies
• perform procurement processes
• plan medium to long term objectives
• recruit employees
• schedule shifts

It also helps to know the following:

• advise guests on menus for special events
• assist customers
• compile cooking recipes
• create decorative food displays
• prepare bakery products
• prepare canapés
• prepare desserts
• train staff to reduce food waste
• use food cutting tools
• check deliveries on receipt
• conduct research on food waste prevention
• design indicators for food waste reduction
• develop food waste reduction strategies
• handle surveillance equipment
• store raw food materials
• train employees