How do you handle stressful situations?

"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.

How do you handle conflict in the workplace?

"My coworker and I had a misunderstanding about the schedule. We both got frustrated, so I took a step back and asked if we could talk about it when we are both calm so that the tension didn't escalate. The next day I pulled him aside and asked if we could talk. We both shared our sides of the story and realized it was just a miscommunication."

Picture yourself in the back of the bakery in a tiny kitchen with no windows, tension rising high like the yeast in your sourdough bread! In a high-stress work environment with so many moving parts and people involved, you need to be able to keep your cool. This not only benefits you, but it also helps the morale of your team. When you're asked a question about dealing with conflict or overcoming a challenge, think of an example first. Having a concrete situation to draw from will help you to think through the steps you take to deal with conflict.

Tell me about a time when you disagreed with your boss.

"My last boss and I had a great relationship, but we often disagreed about the holiday and season-specific menu items that we would have readily available in the case. I was around on the day to day and saw what sold and what didn't. He liked to keep to tradition and offer items the bakery had been selling for years and years. I always fought for what our customers would buy and regularly ask about. Ultimately, I suggested that we cut two items from our traditional holiday offerings in order to have more room in the case and produce more of our best sellers. I was able to show him the numbers of some of our top sellers; I knew he would be interested in the money side of things. He agreed to the plan and since then, all of our big holiday months have seen better sales!"

Even though you may have a great relationships with your boss, there will be times when you don't see eye to eye. Think of a conflict or disagreement you had with your boss when you responded well, either by suggesting a compromise or taking a calm, relaxed stance when you could have responded with a heated tone. Compromise puts you in a great position with your boss, because it shows your desire to work together and your creative problem solving ability. If you share a situation where you could not find a common ground, discuss how you were willing to share your opinion and also willing to let your boss decide. This shows your humility and willingness to pick your battles, letting the small things slide to focus on more important issues.

How would you react if a customer sent back one of your dishes?

"When I worked for an event company, we provided cupcakes and cake balls for a holiday party. When we were setting up, the client decided she wanted different colored icing on the cupcakes. I had to call my team and have them prepare dozens more at the last minute! I reassured the client we would take care of it and have it all ready just in time."

Customer service is just as important for this role as baking knowledge. You may encounter angry customers or customers who change their minds often. The only thing you can do is learn from each experience and respond graciously, even when there's nothing wrong with your creation. It can also be reassuring to let the interviewer know that you anticipate these kinds of problems or last minute changes. Even though you can't be prepared for every situation, in this instance, you could have pre-baked cupcakes that simply need to be frosted, just in case.

"When I worked in restaurant service, they will have customers that are allergic to an ingredient, so the team will need to prepare another dessert that we can give, which doesn't contain allergen to the customer."

Tell me about yourself.

"I graduated from a French pastry school in 2007 and even worked at a bakery in France for a short time immediately after. My passion is baking, and I often bake in my free time to experiment with new ideas and flavors. Outside of work, I love to travel, read, and bake for my friends and family whenever I can. I am creative, innovative, and a team player. I am motivated and excited about this new opportunity because I have always wanted to work events. I have worked as a baker for a catering company, and I enjoyed the challenge of working in a fast-paced environment."

This question haunts many individuals who may have gone just a little too in depth into their personal lives accidentally in the middle of an interview. It happens. When an interviewer asks such an open-ended question like this, it can be difficult to know where to begin. It's important to keep the information you share light and relevant. You can talk about some of your hobbies, maybe discussing a sport you enjoy to show you are a team player and like to be active. You can also share how you became interested in the career and what you enjoy about it. This is a great opportunity to describe yourself as well, talking about strengths and qualities that you bring to the table.

Tell me about a time you worked with a team to achieve a goal.

"For a group project in social studies, we had the goal of completing our presentation two days before it was due so that we had time to practice. I delegated the tasks to each person in the group, and we met three times a week for a month to make sure we completed everything on time. We met our goal and successfully put together an A presentation!"

Every day at work as a pastry chef is an opportunity to work with your team to prepare the finest baked goods. Reflect on your experience working on a team. Try to stay relevant to the restaurant or event industries. If you have limited experience, you can use examples from when you worked on group projects in school or any extracurricular activities like band or sports teams. We recommend writing out an example to help you prepare for this question. First, think of your accomplishment. Next, write down the steps you took to get there.

"We launched a new menu for last Christmas, and we needed to sell out the old menu pastry as we prepare new items starting from baking tarts, trying out new whips, confirm the decorations, and only had a month time to prepare. Some of us also need to stay overtime to pack Madeline trees. Although it was tough, we had gone through it and did a great job."

Give me an example of a recipe you adapted to accommodate a food allergy.

"I regularly experiment with my recipes made with flour to make them gluten-free, for some of my family members with a gluten allergy. Instead of using traditional flour, I have experimented mixing coconut flour, gluten-free flour, almond flour, oat flour, and tapioca flour to find the combination that creates the best texture and allows the baked good to retain moisture and flavor. It is a tricky task, but I have adapted quite a few of my recipes to be gluten-free and still tasty!"

Modifying a recipe can be a difficult task, especially when working with different types of flour! With all of the peanut, gluten and dairy allergies these days, don't be surprised if you encounter a situation where you have to completely modify an existing recipe. You also know that you can find alternative recipes online. There are also some tricks to balance the amount of leavening agent and flour when using gluten free flour! Give an example that shows you are experienced with modifying recipes.

Are there any celebrity pastry chef's that you admire or take inspiration from?

"Julia Childs always inspired me because of her style and her enthusiasm for cooking. I watched her show as a child and even tried out her recipes. I always wanted to do a cooking show like her, so I figured getting more experience in the kitchen was a good place to start!"

Give the hiring manager some insight into your world and talk about the greatest mentor and influencer in your life. Share what you have learned from this inspiring person to help the interviewer better understand how they were such a great influence.

"Cedric, I love his fruit series. He can always come out with so many ideas and make them so real."

What food safety courses or certifications do you possess?

"I am proud to say my previous bakery passed all previous health inspections with flying colors. Food safety is a top priority when dealing with food. I am well-versed in the health department's requirements and have passed the necessary food safety courses, like the Food Handler Certification and Serve Safe Certification."

Pastry chefs are required to get their food handlers license, which is a quick training course you can take online. You can also become a Certified Executive Pastry Chef through the American Culinary Federation. Depending upon your goals and where you want to work, you may want to find out about the standards you need to meet. Before your interview, do a little research to find out more about the qualifications and any certifications they may require.

"I had a certification of hygiene under NEA."

Physically speaking, this is a very demanding role. Do you have the ability to stand for long periods of time?

"Yes! I don't mind standing. I have worked in restaurants and kitchens for the past three years, and I am used to being on my feet all day."

Working as a pastry chef requires hard work, using the strength of your arms to knead dough and a steady hand to design details on pastries. All of this while standing for long hours at a time.

"Yes, I don't mind standing as I have in another company for the last 2 years."

Do you work well on a team? Or do you prefer to work on your own?

"I enjoy working on a team because I love getting input from my co-workers, but I also enjoy working independently."

When an interviewer asks a question like this, they are really interested in two things: 1) Are you flexible? 2) Can you manage yourself?As a pastry chef, you will need to collaborate with your team when cooking and planning for meals and events. Working on a team requires you to be open and adaptive to working with people who are different from you. They may have different opinions and work styles. Even while working on a team you will need to be able to manage yourself by managing your time and prioritizing tasks just as you would when working alone.

"I enjoy working in a team as I can input some new skills from them; I also enjoy working independently."

Are you able to work overtime, weekends, and holidays?

"Yes, I know the job involves long hours and oftentimes, weekends and holidays. I am prepared to work whenever I am scheduled, but I do like to make it to some of my children's sporting events, when I can. If anything came up that I needed to attend, I would communicate that in advance and arrange for coverage."

Pastry chefs often work long hours, starting in the wee hours of the morning and sometimes working through the night. You may work a 12-hour day or even multiple shifts in a day, taking breaks in between. Many pastry chefs work with event companies to provide cakes and other treats for weddings, galas, or catering events. Depending on the work environment, expect to work long hours with few breaks, especially before meals. Explain your availability, but be clear that you are willing to work whatever shifts they require. If you're not sure what to expect, ask! Every company is different.

"Yes, I'm available to work whenever shift you need me to."

Preparing food in a kitchen requires working in confined spaces and sharing work areas. How will you deal with this environment?

"I grew up with three other siblings, so I'm familiar with everyone trying to accomplish what they need to in a confined space. This kind of environment does not bother me, and I am very mindful of those around me. I do what I can to avoid traffic jams and work smart around my colleagues. I do not get frustrated or annoyed easily, and if I needed to take a break for a moment, and it was a good time to do so, I would do just that."

Stay positive! Working in such small spaces can be extremely intense. If you're not careful, your bad attitude could rub off on someone else, and before you know it the whole team is down in the dumps! Be sure to express to the interviewer that you try not to take anything personally and you aim to stay in good spirits, even when things go wrong.

How do you effectively manage your time?

"I plan out my days and weeks in advance when I can, but sometimes you just have to hustle for those last minute orders! I always wear a watch and set reminders on my phone. I'm an early riser, so I make sure to get as much work done in the morning in case we get an order later in the day."

When you have a large order of cakes, cookies, and pies to deliver by the same afternoon, there is no time to waste! They are paying you to do a job after all! Think about the ways that you control your time during the day.

Which dessert is your favorite to make?

"I really enjoy making almond and chocolate croissants, maybe because they're some of my favorites to eat! Pastries are a labor of love, but there is nothing like a delicious, buttery, flaky, flavorful croissant. I always tried my best to have fresh croissants in the case at the bakery so our regulars could count on our consistency. On top of that, I also really enjoy icing cakes and personalizing them for customers for special occasions."

When you go on a baking spree, do you crank out dozens of cookies or prefer to bake pies till your arms are sore from rolling out so many crusts? The only way you could make a mistake on this question is if you simply answer, 'I don't know.' Know your desserts! If it's difficult to decide, think about why you decided to become a pastry chef in the first place. Maybe you found yourself perfecting the perfect vanilla cupcake recipe, experimenting with different types of milk and flour. Or maybe when you get that sugar craving, you rush to the pantry to gather all of the best ingredients for your favorite gooey brownie recipe. Share what you like to bake and why!

Why did you choose to become a pastry chef?

"I have always enjoyed baking because I love to share my goodies with friends and family. It makes me happy to make other people happy by simply doing something that I love. The science and the creative side to making really motivates me and keeps me going, even in a fast-paced environment."

How did you become so passionate about baking? You can share a story from your childhood, thinking back on those summer days when you spent hours in the kitchen experimenting with baking chocolate cookies for the first time.

What have you done in the past year to improve yourself?

"Within the past year, I traveled to New York City for a pastry demonstration and 2-day advanced class. I found the class online and because my sister lives in NYC, I decided to invest in myself and take the trip! I'm young and have a lot left to learn, so I was excited about the opportunity to learn from and practice with an expert. The class was excellent and the experience was one I'll never forget. It taught me to take chances, invest in myself, and a few new French pastry recipes that were divine."

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.

How do you make pastry cream?

"I typically make pastry cream by mixing x, y, and z ingredients and allowing it to chill before use in pastries. That is how we made it at the bakery I worked at, and while I have tried to tweak it a few times, it never quite makes the cut. The original recipe is so rich, creamy, and flavorful. I'm open to learning new recipes, but I also am coming to you with several that have lasted the test of time!"

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!

How would you describe your experience in culinary school?

"I learned so much from my time at Le Cordon Bleu. The instructors were amazing and inspiring, and my peers really challenged me to focus and express my creativity. I learned the importance of precision and the value of trusting your instincts."

The interviewer wants to know about the highlights of your education. Take some time before your interview to reflect on what you learned and the experiences that shaped you. Get as specific as you can to show what you learned and help paint a picture of your experience. This will show that you are ready and qualified for the role!

What are some of your favorite flavor combinations?

"I love a good lemon lavender combination. I regularly mix the two in cakes, cookies, and icings, and simple syrups, especially in the spring and summer. I also love blueberry and lemon, specifically in my scone recipe, and almond and vanilla bean are just a classic and a favorite of mine. Nothing quite beats a fresh almond croissant."

If you're not sure where to start with this question, you may want to consult a flavor chart! You can find them in your materials from culinary school or online. An interviewer may be asking about flavor combinations to test your creativity and your ability to bake from scratch with or without a recipe. Depending on what you're baking, you only want to combine two or three flavors. You might choose between a fruit, a spice, and a liquor, perhaps even a wildcard like bacon! Let's say your main ingredient is strawberry. You could combine it with mint and rum for a jam or pastry filling. The options are endless. Show off your creativity!

"Raspberry and choco. Raspberry mousse with choco ganache tart gives a sour taste from the raspberry and a creamy texture of ganache."

What ingredient do you feel is underutilized?

"I think mixing different flours is underutilized. While eating gluten-free is definitely a growing trend for some and a must for others with celiac, using a combination of flours adds decadent texture and moistness to many of my desserts. I am still experimenting with many recipes to find the best flour mixtures for gluten-free alternatives, but I've loved working with coconut flour and almond flour, specifically."

The interviewer wants to get an idea of your style. If you have a preference on baking sweet or savory goodies, think about a special ingredient you enjoy using that you think could be used more frequently. It could be lemon zest, cinnamon or maybe almond extract. Maybe you like pumpkin in everything! It's all a matter of preference. Be sure to give a couple of examples of recipes you have crafted using this special ingredient.

"Choco; choco will make people feel happy, and you can feel the taste of the bitterness and flavour in different choco, the texture in your mouth is so full of taste."

What inspired you to pursue baking professionally?

"When I was younger, there was a bakery on the corner right near my house. Every Saturday morning, we'd go to the bakery as a family and all of our birthday and special occasion cakes were ordered from there. I was always captivated by the entire operation--from how beautiful and precise all of the pastries were to the excitement of getting a special treat. As a teen, I developed a love for baking and made some sort of baked good just about every week to practice my skills. I have always loved watching cooking and baking shows, and I have been passionate about pursuing culinary school for a long time. I am so excited for all of the learning and growing I have yet to do."

When you were a child, did you spend hours on Saturday mornings watching cooking shows on TV? Or maybe you spent more time in the kitchen, experimenting with baking crepes and popovers just for fun! There may also be a celebrity chef or relative who inspired you to pursue your career as a pastry chef. Simply share what influenced you and why.

"When I was a child, my mum inspired me to go to the kitchen to see what she was making and see how's the result when the ingredients are combined."

Tell me about your experience in the food industry.

"I just recently graduated from culinary school, but I loved learning about the science behind baking and how ingredients like butter hold the flavor in the recipe. While I was in school, I worked part time at a bakery and was responsible for helping to prep and bake all of our regular, everyday items we sold in the case. I absolutely loved learning the ins and outs of operating a successful bakery, from ordering supplies, to baking, to helping clients through custom orders. I am excited to continue to learn."

If this is your first job as a pastry chef, talk about your experience in the field. This could be hands on experience from culinary school or baking you have done for friends and family. By sharing some of your experiences, you will demonstrate your competency as a pastry chef. Give examples of what you have learned! The interviewer wants to get to know you and what you like about baking. All you have to prove is that you have what it takes to be an expert pastry chef, even if you don't know everything just yet!

Where do you see yourself in five years?

"I want to start my own business in a few years after I get more experience in the industry."

The interviewer wants to find out if you think about the future when you think about your job as a pastry chef. It's important to have some professional goals, so if you don't have a clue where you want to be in five years just yet, take some time to think about it! Focus your response on ways that the position you're interviewing for will help you to achieve this goal. Think about some of the other steps you'll need to take in order to get there. Identify how this position will equip you with the skills and experience you need to be successful!

What are your career goals?

"My goal is to work with a wedding planner at an event company, so I have been baking wedding cakes for friends. I'm looking forward to the challenge of preparing a wide variety of pastries and baked goods at this job. I love working in an environment where I am constantly learning new things!"

You may plan to continue working as a pastry chef for a long time. Maybe you are interested in moving into managing catering events or even opening your own bakery. Your goal could also be to further your training, studying under some of the best chefs in the country. Showing that you are interested in growing on a personal and a professional level is important to convey to your interviewer. You want to show that your goal is relevant to the position, so get specific!

What is your greatest accomplishment?

"Even though I am passionate about baking, I knew that culinary school would be a challenge. In order to achieve my goal of becoming a pastry chef, I gave myself a time frame for school and was realistic about how I would be able to complete the training while working full time. I set a deadline for when I wanted to complete my certification and I worked hard at my internship to learn as much as I could!"

Pastry chefs are required to meet tight deadlines every day! It's amazing what you can do when you put your mind to it! Give an example of an achievement that shows you take initiative to accomplish your goals.

Are you a detail-oriented person?

"I am cautious and calculated when measuring out ingredients. I understand the importance of accuracy in baking, and I have learned about proportions and consistency."

Baking is a science. It requires precision and accuracy make those sweet treats a mouthwatering masterpiece that brings people back for more! Show the interviewer you know what you're talking about! Consider giving an example of a time your attention to detail helped you, like the time you created the best beignets anyone had ever tasted!

"Baking is science. I'm careful in plating every plate of dessert. I understand the importance of exquisite and consistency."

What is the most difficult part of being a pastry chef?

"I feel that the most difficult part about being a pastry chef is also the part that makes me most excited to come to work every day. The pressure of deadlines and thinking on my feet is the most difficult but it's nothing that I cannot handle."

The interviewer would like to know what you find the biggest struggle in your role as a pastry chef. Be open about your greatest struggle, focusing on what you do to manage or overcome it. It's great to speak openly and honestly but be careful to not use an example that may be a red flag for the hiring manager or cause you to appear incompetent for the job.

What is the most rewarding part of being a pastry chef?

"I enjoy the fact that I get to be creative on a daily basis. The fast pace of a kitchen is exhilarating and each day goes by so incredibly fast."

Think about what makes you happy to come to work every day. Talk to the interviewer about your favorite part of your job as a pastry chef.

Why should we hire you?

"I completed my formal education at The Institute of Culinary Education; one of the top schools in the country. I have also worked as a pastry chef at a couple of very well known bakeries in the city, such as Sweet Mandy B's. I have led teams of up to 9 kitchen staff and also have a proven record of assisting with food cost savings."

Walk the interviewer through your experience and education as a sous chef. Treat this question like a snapshot of your resume. Don't be afraid to show off your qualifications! Share three to five of your top accomplishments over your career. If you are new to the field, share some moments from your education that have made you proud.

Pastry Chef Interview Questions

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1. How do you handle stressful situations?
2. How do you handle conflict in the workplace?
3. Tell me about a time when you disagreed with your boss.
4. How would you react if a customer sent back one of your dishes?
5. Tell me about yourself.
6. Tell me about a time you worked with a team to achieve a goal.
7. Give me an example of a recipe you adapted to accommodate a food allergy.
8. Are there any celebrity pastry chef's that you admire or take inspiration from?
9. What food safety courses or certifications do you possess?
10. Physically speaking, this is a very demanding role. Do you have the ability to stand for long periods of time?
11. Do you work well on a team? Or do you prefer to work on your own?
12. Are you able to work overtime, weekends, and holidays?
13. Preparing food in a kitchen requires working in confined spaces and sharing work areas. How will you deal with this environment?
14. How do you effectively manage your time?
15. Which dessert is your favorite to make?
16. Why did you choose to become a pastry chef?
17. What have you done in the past year to improve yourself?
18. How do you make pastry cream?
19. How would you describe your experience in culinary school?
20. What are some of your favorite flavor combinations?
21. What ingredient do you feel is underutilized?
22. What inspired you to pursue baking professionally?
23. Tell me about your experience in the food industry.
24. Where do you see yourself in five years?
25. What are your career goals?
26. What is your greatest accomplishment?
27. Are you a detail-oriented person?
28. What is the most difficult part of being a pastry chef?
29. What is the most rewarding part of being a pastry chef?
30. Why should we hire you?

Pastry Chef Interview Questions

1. How do you handle stressful situations?

2. How do you handle conflict in the workplace?

3. Tell me about a time when you disagreed with your boss.

4. How would you react if a customer sent back one of your dishes?

5. Tell me about yourself.

6. Tell me about a time you worked with a team to achieve a goal.

7. Give me an example of a recipe you adapted to accommodate a food allergy.

8. Are there any celebrity pastry chef's that you admire or take inspiration from?

9. What food safety courses or certifications do you possess?

10. Physically speaking, this is a very demanding role. Do you have the ability to stand for long periods of time?

11. Do you work well on a team? Or do you prefer to work on your own?

12. Are you able to work overtime, weekends, and holidays?

13. Preparing food in a kitchen requires working in confined spaces and sharing work areas. How will you deal with this environment?

14. How do you effectively manage your time?

15. Which dessert is your favorite to make?

16. Why did you choose to become a pastry chef?

17. What have you done in the past year to improve yourself?

18. How do you make pastry cream?

19. How would you describe your experience in culinary school?

20. What are some of your favorite flavor combinations?

21. What ingredient do you feel is underutilized?

22. What inspired you to pursue baking professionally?

23. Tell me about your experience in the food industry.

24. Where do you see yourself in five years?

25. What are your career goals?

26. What is your greatest accomplishment?

27. Are you a detail-oriented person?

28. What is the most difficult part of being a pastry chef?

29. What is the most rewarding part of being a pastry chef?

30. Why should we hire you?