Pastry chef employment in Canada, as in most countries, is available for qualified professionals. In Canada there is a hierarchy to the staffing in most major facilities. As experience and education increases, so
does the responsibility and opportunity of the pastry chef.
An entry level position as a line cook or baker can be anticipated for the graduate of any culinary program. This can be seen as a time for adjustment, time to become accustomed to work in the environs of a busy kitchen or bakery.
From those humble beginnings it can be expected that the determined pastry chef can move up the ranks at a fairly expedient pace. High overturn rates in staffing at the lower ranks of the hospitality trade make advancement swift for those who are serious in their pursuits. From line cook one would move to specialty cook, then to executive chef.
At each of these levels, the amount of management of food, staff, menu and instruction increases incrementally as does the pay.
Future Prospects
It is anticipated that through 2007, the level of pastry chef employment in Canada will maintain or rise slightly. Due to a high rate of retiring chefs, the number of graduates is expected to nearly match the rate of jobs coming available. Breaks in tax rates, higher disposable incomes, higher levels of sophistication and cultural integration are causes for fast growth rates in the employment of pastry chefs.
Another ray of sunshine of the horizon for pastry chefs is that the pay rate is increasing rapidly as well. This is due, in part, to the fact that pay rate has always been somewhat below average, but the rate of increases is overtaking that deficit. All told, the future does look bright for pastry chef employment in Canada.
If you’re interested in pastry chef employment in Canada, be sure to check out our featured Baking & Pastry Schools. Online degrees are available as well, yes, even in the culinary arts!
• • •
