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Top 30 Pastry Chef Interview Questions

Question 1 of 30
How do you handle conflict in the workplace?
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Question 2 of 30
How do you make pastry cream?
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There are numerous terms that you will need to be familiar with and know how to make as a pastry chef. Pastry cream is typically used as a filling for cream puffs, cakes, and donuts. It's so sweet and tasty, you may find yourself eating it by the spoonful! If you're not sure how to make pastry cream, take a look online at some recipes or videos and then head over to the kitchen to get baking!
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Question 3 of 30
What have you done in the past year to improve yourself?
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Share something you have done that has helped you in your personal and professional life. Learning to slow down and manage stress better is a good example. You can share tools and tips you are applying to your life that have helped you to be more effective at your job. You could even share a weakness that you are working on and how making this improvement has helped you so far. This will show that you are proactive by making changes to help you move forward and have a positive outlook on life.
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Question 4 of 30
How do you handle stressful situations?
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"I am experienced in keeping up with the fast pace of the kitchen and working with my staff to prepare the best quality baked goods."
Picture yourself making flowers for a wedding cake, squeezing and molding fondant for hours. You prepare the cake exactly as requested by the client, but when they see it, they decide they want something different, and you only have two hours to get it together! As a pastry chef, you must learn to expect the unexpected! There are different types of stress in a job. In this role, you will need to be prepared to change gears at any given moment. You may find yourself kneading dough for two hours and then you're putting the details on the tiniest tarts while managing clients and staff.
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Question 5 of 30
Which dessert is your favorite to make?
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Question 6 of 30
Preparing food in a kitchen requires working in confined spaces and sharing work areas. How will you deal with this environment?
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Question 7 of 30
Are you able to work overtime, weekends, and holidays?
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Question 8 of 30
Do you work well on a team? Or do you prefer to work on your own?
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Question 9 of 30
Tell me about a time when you disagreed with your boss.
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Question 10 of 30
How would you describe your experience in culinary school?
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Question 11 of 30
What ingredient do you feel is underutilized?
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Question 12 of 30
What is the most rewarding part of being a pastry chef?
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Question 13 of 30
Where do you see yourself in five years?
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Question 14 of 30
What are your career goals?
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Question 15 of 30
What is your greatest accomplishment?
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Question 16 of 30
Why should we hire you?
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Question 17 of 30
Why did you choose to become a pastry chef?
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Question 18 of 30
What are some of your favorite flavor combinations?
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Question 19 of 30
What inspired you to pursue baking professionally?
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Question 20 of 30
How do you effectively manage your time?
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Question 21 of 30
Tell me about your experience in the food industry.
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Question 22 of 30
Are you a detail-oriented person?
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Question 23 of 30
How would you react if a customer sent back one of your dishes?
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Question 24 of 30
Tell me about yourself.
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Question 25 of 30
Tell me about a time you worked with a team to achieve a goal.
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Question 26 of 30
Give me an example of a recipe you adapted to accommodate a food allergy.
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Question 27 of 30
What is the most difficult part of being a pastry chef?
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Question 28 of 30
What food safety courses or certifications do you possess?
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Question 29 of 30
Physically speaking, this is a very demanding role. Do you have the ability to stand for long periods of time?
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Question 30 of 30
Are there any celebrity pastry chef's that you admire or take inspiration from?
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User-Submitted Interview Answers

Question 1 of 30
How do you handle conflict in the workplace?
Question 2 of 30
How do you make pastry cream?
User-Submitted Answers
1.
There is many ways to make pastry cream example one of them cream, yolk, sugar, corn flour.
2.
Pastry cream egg yolks, fresh milk, vanilla, sugar, and cornstarch.
3.
Milk sugar egg yolk custard powder cornflour vanila ess ... Cooked in double boiler.
4.
Warm up milk, mix egg and sugar together. Temper egg sugar mixture with warm milk. Bring back to the fire and cook till thick.
5.
Warm the milk in the saucepan until you start to see wisps of steam. In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the milk to the egg mixture and cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil.
6.
By using sugar milk and egg, vanilla essence by using steaming method.
7.
Blanchin the egg yolks with sugar and boil milk with or without vanila.
8.
I make pastry cream with milk, eggs, cornstarch, sugar and the flavor of choice. Sometimes I modify the cream with cream, or the cornstarch with flour. If the person is vegan I make instead make it with tapioca flour/ rice flour, nut milk and vanilla.
Question 3 of 30
What have you done in the past year to improve yourself?
User-Submitted Answers
1.
I started to work in a bakerywith a high volume of baking goods. Before that I eas working in a fine dining resturant which is a totally diferent envirment.
2.
I do learning my self by getting the modernist of pastry by searching, and create some idea to do it for example dishes or showpiece.
3.
Taking up short courses and reading up on the latest trends.
4.
I had try some new basiic recipe with new iedias.
5.
I travelled the world, looking for new recipes, and new techniques. I learned from other pastry chefs, that focused on other things than me.
6.
Practicing, studying about foods and different types of techniques and keeping myself in tip-top shape.
Question 4 of 30
How do you handle stressful situations?
User-Submitted Answers
1.
By keeping an eye on every single things going on in the operation. Keeping record. Highlighting important orders, and following problem free stay.
2.
I try to quiet calm to figure out what is my best option to resolve the problem or to finish a task.
3.
I go in details and then start to re distribute the jobs according to skills of my team and follow up till to finished and get the feed back and say thanks for all.
4.
Deep breathe and time myself.
5.
I focus on the task at hand, organize and plan the work to be undertaken.
6.
Focus on how to settle the problem rather than the problem itself.
7.
Great, I would say myself. I have always been told that I am very calm and collected no matter what happens.
8.
As calmly and professionally as I can, I'd analyze the situation and solve the problem or work through the situation with haste.
Question 5 of 30
Which dessert is your favorite to make?
User-Submitted Answers
1.
Well I think different I love to create flavor what people never think. Example celery with pistachio. Beetroot & dark chocolate.
2.
My favporite flavor combinations is citric fruits and french creams. Like anglaise, pastry creme, etc.
3.
Flavor of chocolate hazelnut and coffee cream on top with crunched crispy biscuit, served with ice cream.
4.
Sauce any fruit base little chocolate garnishes fresh mint leaf and whipe cream.
5.
Sweet and savory combinations, contrasting flavors like chocolate and cheese, chocolate and chili.
6.
Chocolate fondant with vanilla bean ice cream.
7.
Passion fruit compote with milk chocolate ganache and yogurt mousse.
8.
That would be the classical vanilla and strawberry and then banana and chocolate. Can't go wrong with the classics!
9.
Cardamon and orange/ chocolate, vanilla & orange blossom water.
10.
One of my favorite flavor combinations are lemon and mint or salt and caramel, but fruit and pepper with lime is always accepted too.
Question 6 of 30
Preparing food in a kitchen requires working in confined spaces and sharing work areas. How will you deal with this environment?
User-Submitted Answers
1.
Well, I worked in one of best restaurants in SP and the kitchen were really small. You need to be organized in your station, you need to know to manner your time to fulfill the tasks and planned what you going to need to make the recipe. Also it asked to be respectfull, manned timewith of station to use the oven,
2.
Yes I can, and I will do that by organization the space and timing.
3.
Yes I can work in desire area and its easy to deal with restrictions when work is done on the planing.
4.
Yes. Maximizing the space I have available by planning my work before I start.
5.
Learn how to communicate and compromise. Also try to fully utilize the space given.
6.
Yes, I am very used to working in such environments.
7.
Yes working in a small space is not difficult unless one is messy and unorganized. If I had a small space to work in, I'd work with what I had and would be as organized and clean as possible to be as effective as I can.
Question 7 of 30
Are you able to work overtime, weekends, and holidays?
User-Submitted Answers
1.
Yes, it is one of requeriment to work in a culinary industry. I am totally fine with taht.
2.
I am willing to work overtime, weekends and some holidays.
Question 8 of 30
Do you work well on a team? Or do you prefer to work on your own?
User-Submitted Answers
1.
Both, I like to work with team but job and time demands I will do alone aswell.
2.
I prefer working on my own.
3.
I do work well on a team but I could also work alone, I dont have a preference.
4.
Yes, so I can enjoy more what I am doing.
5.
I work well both in team and on my own without supervision. I am a team player so I would prefer to work in a team.
6.
I am a team player but can also work very well on my own. I enjoy being around people and am very easy to work with.
7.
Both, I work well with team and my own.
8.
I like to work with a team since there is more knowledge and skills helping each other.
9.
I prefer work as a team. Because im a very good team player and also can cooperate well with teammates and combining our ideas.
10.
It depend on the situation I am able to do work by my own self as well as in team.
Question 9 of 30
Tell me about a time when you disagreed with your boss.
Question 10 of 30
How would you describe your experience in culinary school?
User-Submitted Answers
1.
Showing practical to them and teaching about the work.
2.
My experience in culinary school was pretty intense. I studied for 6 months for all days. I learned chocolate making, cake making, cake decoration, production od ice cream and many types of doughs.
3.
I had been in institute for hotels and tourism for 2 years, I were good listening, fast learning, smart.
4.
Its an awesome time to being there to observe how things done.
5.
I didn't attend culinary school but continue to take up short courses. And it is amazing when you get to things you never thought you could pull off.
6.
It was an amazing experience, I learned a lot. Of course it was also hard, and I had to fight my way through. But it was all worth it, knowing that I am now a pastry chef.
7.
I loved culinary school. Learning how to make new breads and pastries, not to mention learning about how all of that worked in food science lab was great.
8.
My experience in school was breath-taking. There were so many things I didn't know, I was sucked into wonderland. I was doing what I've always wanted to do. I thought, "This is the first step to getting to the future of Pastry Arts".
Question 11 of 30
What ingredient do you feel is underutilized?
User-Submitted Answers
1.
Coffee, it has a diverse flavor profile that is lost in most applications due to the assumption that it's supposed to taste like 7/11 drip.
2.
Salt people tend to stray away from it since its so easy to over season or over salt dishes.
3.
All sweet and flavor full different character-stick food item.
4.
Tricky - as a pastry chef I think we can sometimes feel limited by the sweet ingredient choices - but across the board with restaurant dessert menus anyway, I feel as though fruit is underutilized.
5.
Mint. It can be more than just a garnish, it can be incorporated into a strawberry compote, or on a meat dish. It's really awesome in fruit salsas too.
Question 12 of 30
What is the most rewarding part of being a pastry chef?
User-Submitted Answers
1.
The most rewarding part of being a pastry chef is to see the customer smile. I feel that me and my time made a great good at that day.
2.
Self confidence, proud of my career.
3.
Seeing people/customers tasting our desserts and complimenting about it.
4.
Customer's satisfactions and making them happy with my sweets.
5.
I find that the most rewarding experience as a pastry chef is making people happy. I feel that food can transport people to another time, place or experience in their lives. People respond to food in a wonderful way.
6.
Explore and develope new ideas.
7.
Getting opportunity to innovate new products every time and recognized by organization.
8.
The most rewarding part is serving desserts, after a nice lunch or dinner, desserts are the perfect ways to finish a meal. Almost everyone likes desserts.
9.
The rewarding part is that you get to injoy the making of the pastry and see the looks on the customers we they are eating the pastries.
10.
When I see the finish product it makes me more proud of my self, and it drive me to.
11.
Learning new skills, knowledge and experiences.
12.
Hearing that the customers love my food.
13.
The product and smiles when people enjoy the food.
14.
Smile and happiniess. Pastries can bring the happiniess and smile to the people who are feeling bad and it will stave off fatigue.
15.
When you become the good one on kitchen.
Question 13 of 30
Where do you see yourself in five years?
User-Submitted Answers
1.
I would like to be a reference profissional for culinary industry in a good place in NYC. I would like also to inspire people to pursue their dreams in a culinary carrier.
2.
In five years I see myself owning and operating my own bakery.
3.
To be professional famous pastry chef.
4.
Continuing to work in this industry at this place and being a pastry chef.
5.
In 5 years I have reached my career goal and take on challenges as well as more responsibilities.
6.
5vyears from now, I could see myself managing a cake shop business.
7.
I see myself my self being the best pastry chef.
8.
I see myself opening my own baking shop to attract people and give happiness.
9.
As a pastry chef for a solid and innovative company.
10.
Working at an up-scale hotel as a pastry chef.
11.
Owner/ shareholder/ manager of a lifestyle centre.
12.
In my prestigious and successful coffe shop looking foreward to open 3 more in prestigious location.
13.
This is another question that I find difficult - I like to keep my mind open about new opportunities as the come into my life - however - definitely still working with food.
14.
In a fine dining restaurant, cooking up a storm and cooking for my family and friends.
Question 14 of 30
What are your career goals?
User-Submitted Answers
1.
Want to be executive pastry chef for a brand resort or hotel.
2.
My career goals is be a good pastry chef in NYC.
3.
My career goals are being able to work with a trusting team and participate competitions and invent new pastries and desserts.
4.
My career goals is partnering with a company that I can grow with and development my leadership skills.
5.
Being as executive pastry chef.
6.
My carreer goals is to be part of a company, to be asuccessful pastry chef.
7.
I want to the the best pastry chef and I have my own bakery shop that is well known in many cities.
8.
My career goals is to become an successful baker.
9.
To become a well rounded and skilled pastry chef.
10.
I haven't really looked up on anyhting yet.
11.
I'd like to be with a business where I feel a sense of security and loyalty, and really enjoy coming to work and passionate about what I'm doing. I would like to one day feel that my contributions make a positive difference and that I can be relied on.
12.
To master being a party chef and a nutritionist.
13.
To open my own coffee shop and a sugar free production.
14.
First and foremost, for my career to keep evolving. I would like to open my own business, so I think that is the ultimate goal. However, to find a position in which I like my job, the company I work for, and I can both teach something to and learn from my co-workers is very important.
15.
I want to soak up every new task, every new technique, every little thing related to the world of baking and pastry arts. First I want to be abe to make great food and show them I made it. In order to become the chef I've always envisioned. To own a restaurant that provides great food.
Question 15 of 30
What is your greatest accomplishment?
User-Submitted Answers
1.
My most accomplishment that I'm most proud of is to change my career with already 31 years old. I have to start from scratch and I have courage enough to pursue my dreams.
2.
I proud that am implemented the ISO system and get the certificate, and proud to promoted to executive sous chef.
3.
I'm proud of making pastry dessert arts where much less people know how to make.
4.
There are many accomplishments that I'm proud of and one that stands out most to me is creating efficient process improvement. I'm in charge of processing 1,000+ mileages each month. Instead of manually processing them I uploaded with payroll each payroll. This eliminate the manual labor that goes in to each mileage. It's cost effective and timely in turning around the mileage.
5.
When got gold medal on competition.
6.
To be able to finish my studies despite of hindrances along my journey.
7.
Independent involvement for bakery operation.
8.
When people clearing there plate with spone.
9.
Being able to create beautiful pastries. Doing something for the first time and being able to do it well.
10.
By creating a large volume of dessert when I was still in my ojt.
11.
Always have been the first chef to opening restaurants/ food and beverages.
12.
I am proud to achive my dream to become a chef.
13.
Finishing my first catering order. It was a moment where I had only myself to rely on to get the job done. I had to plan everything: work with the bride on designs and flavors, work around the budget, decorate and transport the cupcakes and cake. Having people come up to me to compliment on a job well done was absolutely satisfying.
14.
Meeting deadlines.. Creative menus that cater to the occasion.
15.
Professionally or personally? Professionally, I am proud of the fact that I have been willing to take some chances, still be a good employee when I step outside of my comfort zone, and that I am working hard to keep putting myself out there in a variety of ways. Personally, I am very proud to have adopted a sad weird dog with issues, and turned him in to a goofy sweet happy pet.
Question 16 of 30
Why should we hire you?
User-Submitted Answers
1.
I understand the market need, I understand the product well. My training allows me to go extra miles, I have been working with good brands where I learn a lot and shown a lot effort.
2.
Because I already have experience what are you looking for. (French baking goods, high volume of production with a good presentation). Also most of all my experiencie is based in french pastries.
3.
My experience, knowledge, and my skills.
4.
Because I love baking. I have passion in baking and also I see my future for being a pastry chef someday.
5.
I'm hard working, learn fast, dedicated and committed. I have skills that will enable me to get the job done right and on time.
6.
I believe I am the best candidate for this job as not only am I skilled in these areas but I am also passionate about creating delicious, visually appeal pastries and confections. I am personable with a strong work ethic and I have expertise in completing tasks in an efficient and timely manner. I am detail-oriented with proven effectiveness to multitask. I also have a keen desire to gain more knowledge in this exceptional career.
7.
Becose I am always eager to do some thing new and helpfull to get things.
8.
I am organized, creative, resourceful and detail oriented. I believe I can share my skills and knowledge to the team and bring out their best.
9.
Because pastry arts has always been my passion. So no matter what life situation throws at me, I will give my best and try my best no matter what.
10.
Because in any situation I will manage myself with staff and work.
11.
I am the best candidate because, I am a great pastry chef, I am a natural leader, calm and collected under pressure, and then because I believe that I will always do my best, and then push myself to do even better.
12.
Because I am motivated, mature and quite eager to learn.
Question 17 of 30
Why did you choose to become a pastry chef?
User-Submitted Answers
1.
Well it started from my art classes, and slowly took to the food and then from there to the pastry kitchen.
2.
Because I like to be in the kitchen and I have more hability to work with sweet thinks tan savory.
3.
I love artist, drawing, and play with color.
4.
Becoz I can perform well in under pressure and well team worker ... And get my things done with perfection.
5.
I enjoyed baking and creating, it was a natural transition from a business/engineering related course for me.
6.
I always want to create and serve good desserts to people. Seeing their faces enjoying the food really made my day.
7.
I love feeling of making something beautiful, and something that other people can enjoy. And then I have always loved baking and making pastries.
8.
It has been more of what I do best. Not my choice.... Its my passion for good food.
Question 18 of 30
What are some of your favorite flavor combinations?
User-Submitted Answers
1.
My favorite pastry dish is one that I invented in SP is a mixed with brazilian and french culture.
2.
I like to use modern technique, cake, mousse and ice cream.
3.
Cheesecakes and anything chocolate, dark.
4.
Croquembouche. It was a dish my mother taught me how to make.
5.
I really like the flour-less chocolate cakes or souffles.
Question 19 of 30
What inspired you to pursue baking professionally?
User-Submitted Answers
1.
I've always enjoyed baking, from my own kitchen to bagels at the Phoenix to desserts at the Gypsy, I can't help but to feel great when I receive a complement about a bakery item or cafe drink.
2.
I graduated in media school I was ok my carrier but I felt that I wasn't professionaly happy. I was happier to bring baked goods to my office than to work with my routine tasks. It is like to diferents life.I realize I love baking an when I decided in 2010 to start the transition for my new carrier. I started study.
3.
When things baked the aroma raise that time is awesome.
4.
I love doing it so much that I decided to give up engineering and move to working in a professional kitchen.
5.
Looking at other professional chefs baking and cooking with passion and confidence make me feel like doing the same.
6.
My inspiration has always been my mother. Though she is not a pastry chef, I still believe that her pastries could go up against, even the most talented pastry chefs. She was the one, who encouraged me to pursue my dream, and she has always supported me.
7.
My capabilities, havent pursued it proffessionally but its one area I am very confident to be in.
Question 20 of 30
How do you effectively manage your time?
User-Submitted Answers
1.
Yes I do if your organize and preparing your self, you had plan, you know what you will presented, its over you will be fill comfortable even with stress.
2.
Still trying to cope and improve. I'm just being honest.
3.
Yes, I am very confident in my ability to multitask.
Question 21 of 30
Tell me about your experience in the food industry.
User-Submitted Answers
1.
No although I have six months of training experience.
2.
Yes I have 12 years in international luxury brand hotels.
3.
Yes, I have worked at various other places.
Question 22 of 30
Are you a detail-oriented person?
Question 23 of 30
How would you react if a customer sent back one of your dishes?
Question 24 of 30
Tell me about yourself.
Question 25 of 30
Tell me about a time you worked with a team to achieve a goal.
Question 26 of 30
Give me an example of a recipe you adapted to accommodate a food allergy.
Question 27 of 30
What is the most difficult part of being a pastry chef?
User-Submitted Answers
1.
U have to very consistence, with everything on ground.
2.
The long hours are difficult but enjoying and loving what you do makes it easier to adjust.
3.
Again, it would be how difficult it is to find a job.
4.
Having to show my skills when people are looking at me.
Question 28 of 30
What food safety courses or certifications do you possess?
Question 29 of 30
Physically speaking, this is a very demanding role. Do you have the ability to stand for long periods of time?
Question 30 of 30
Are there any celebrity pastry chef's that you admire or take inspiration from?

About Pastry Chef

April 8th, 2017

Pastry chefs are culinary professionals with specialist knowledge and skills in preparing all types of cakes, cookies, and pastries. Pastry chefs may work solo in small specialty bakeries or as part of a culinary team of dessert chefs in larger standalone restaurants or hotel-based restaurants. In the larger establishments, pastry chefs often create pastries and cakes that follow a specific meal theme whereas in individual bakeries there are more opportunities for them to experiment and create new recipes.
A post-secondary education is sufficient to get hired as a pastry chef provided that you meet all the other requirements. In addition to being highly creative, pastry chefs must have solid knowledge and understanding of the technical aspects of baking. While most pastry chefs acquire this knowledge through self-study and endless experimentation, completing a course in pastries, baking or a relevant program through a culinary school or community college will boost your employment prospects. Completing an associate's or bachelor's degree will offer faster advancement opportunities.
In most larger establishments, pastry chefs complete a period of on-the-job training under the master chef in order to familiarize themselves with the standards, procedures and other aspects of that particular kitchen and restaurant.
As part of the preparations of your pastry chef interview, put together a few photographs of some of your best cake and pastry decorating work to show the interviewers. A successful interview depends on you impressing the prospective employer with your knowledge of the technical aspects of baking and your creative cake decorating skills. Another way to prepare for your upcoming interview is by reading pastry check mock interview questions and planning on how to answer them.

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