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In 2015, I secured my first job in the pastry industry after two years of training. Working all day at a desk or behind a computer was more comfortable than being on my feet all day, and this was the first thing that struck me. Allow me to share a glimpse of my experience as a pastry cook. Our pastry chef mocked me when I accidentally burned my fingers with a blowtorch, cut both of my thumbs peeling oranges (zuut 🤕), and baked a cheesecake without sugar (Hummmm yes 😏! Don't ask me!). One day, my chef didn't let me make the famous sugar flowers. Why? 🧐 (oww Do you have an idea?) He said to me, "How many years of work experience do you have?" - "No experience, chief 😅, but I can do it! Yeey Despite having no experience, I successfully created the sugar flowers. 🎯 my first sugar flower for cake decoration your opinion ? #experience #pastry #training #competence #skill

New job opportunities

Good opportunity

Understanding your position and work as a professional is the most important thing as a Pastry Chef, the struggle of having subordinates who unwillingly open their acceptance to new things and follow instructions will be always there. I've been facing many different types of employees with different excitement and attitudes over the years, it's quite hard at a high management level to keep a professional level and not to overact some situations which may lead to some challenges. Many Pastry chefs got their positions because they were eager to learn, collecting many recipes and a lot of trials, and failed due to their working experiences. If you are new to the position, don't hesitate to show your work in your new environment, a silent treatment for me sometimes works but you have to keep open up once things go west. That was what my French lecturer said. Always follow what you think is correct, everyone wants to be a nice chef or person in the kitchen but sometimes you have to show that you are not at the same level as them anymore. The long hours, trials fails, shouts, stress, learning, excitement, and many experiences you had built you as you are right now. Let your subordinate knows that they still have a long journey to learn before they understand your frustration and reasons - Pastry Chef Dessert: “The Green Garden of Orchard” #chefs #chef #pastrychef #pastry #lecture #french #personaldevelopment #experience

While many picture pastry chefs working solo in a quaint kitchen, the truth is that teamwork is crucial in a professional pastry kitchen. Pastry chefs frequently partner with other chefs and kitchen staff to guarantee seamless operations and punctual delivery of their creations. #PastryChef #Teamwork #Collaboration

'You got to love the constraints of your job' - Nina Metayer Nina was voted as the best pastry chef in the world. Being a pastry chef requires intense commitment to your craft as well as accepting and ,as she puts it, enjoying all the aspects of your job - early mornings, standing up etc. Watch her short video. You can only do this if you are aligned to your job - in other words, ✔ You are passionate about your role ✔ Your values are aligned to the business ✔ You feel included in the work environment ✔ You learn and grow Consider your current job/role and ask yourself: ❓ Do you really want to be here ❓ And if the answer is No, figure out what is stopping you from getting to answering Yes.... If you are in a place you really want to be in, you will manage the constraints better. And at times, that's a lot more critical, than the benefits of a role - the accolades, the prestige, the growth. Now extend the same approach to your life - Can you love the constraints in your life? Think Different Be Different Live Different Vamos! https://lnkd.in/gHPwQ7Nu

Connect with Biki Joshi!!

I want talk about ,is it good to work in hotel industry as a bakery chef what would be the work shift time , and other consequences ,such as in IT what would be the work if i had done diploma in bakery and confectionery .