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A confeiteiro is responsible for making sobremesas and other bakery products, while a pastelaria chef specializes in specific areas and works in restaurants, bistrôs, and other locations. A padeiro assistant does not require a diploma and helps more experienced chefs with tasks such as baking, decorating, cleaning, and organizing the kitchen. The executive pastelaria chef is a managerial position responsible for supervising less experienced chefs, planning the menu, and ordering food. The roles of padeiro and confeiteiro are becoming increasingly interchangeable.
Generally, a confeiteiro is responsible for doing sobremesas and also may be responsible for the creation of other bakery products, as well, if you do not have a designated pan on the stove. Meanwhile, there is a great variety of toils of more specific pastelaria chefs, who are concentrated in different areas of specialization and demand different levels of experience. The work of the pastelaria chef can be available in restaurants, padarias, bistrôs, cafés or outros locais. A person interested in returning to a pastelaria chef can come to work as a padeiro assistant before, possibly, specializing in a specific type of meal. Todos os pastelaria chefs de uma cozinha normally respond to an executive pastelaria chef, who is generally a chef with more experience and skills.
Contrary to many other types of confectionery work, the assistant of a padeiro does not require a diploma in cooking. Returning to your padeiro assistant is a good way to familiarize yourself with the culinary industry before committing yourself to a graduation program or career. Generally, these trabalho implies assumir um paper de apoio and help chefs more experientes em tarefas como assar, decorate, limpar e organizar a cozinha.
Many outros trabalhos de chef de pastelaria are equivalent to trabalhos de chef de linha. These chefs are responsible for a specific cooking station and generally concentrate on making a specific type of meal. For example, a confessor or chocolatier is generally responsible for making balas, chocolates and at times petits quatros, which generally are small boluses or doces. A geleira prepares all frozen snacks on a menu, such as over, over, granita and ice cream, while a decorator is responsible for the preparation of elaborately decorated snacks, such as homemade bolos.
Embora the thermos “padeiro” and “confeiteiro” are frequently used in an interchangeable form, not always the same thing. While a bakery can prepare many of the same items as a confectionary, such as cakes, bolos and biscuits, a confectionary generally does not prepare bread products. Nos tempos moderni, no entanto, os dois papéis tornaram-se cada vez mais confusos, so that a confeiteiro pode ser responsável pelas tarefas geramente cumpridas por um padeiro and vice-versa.
Of all the jobs available, the executive chef of pastelaria is in a more senior position. It is a managerial position, therefore the executive pastelaria chef must be able to supervise less experienced chefs and delegate tarefas to them. He may also be responsible for the planning of which meals go to the menu and for the release of new recipes. An executive pastelaria chef is also normally encarregado de pedir comida e acompanhar o estoque.
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