How to become A Patisserie Manager

• Bakery Manager
• Bakery Supervisor

What do Patisserie Managers do?

A Patisserie Manager would typically need to:

• Supervise the baking staff to ensure that regular bakery operations run smoothly, and customers have an outstanding experience
• Plan and execute the menu in a bakery; purchase supplies when needed; keep a tab on the quality of materials purchased
• Ensure compliance with all food processing laws and regulations; ascertain nutritional values are not lost in baking, processing, or cooking the confections
• Decide layout of the showcase and products to be put on display; maintain and control the inventory of baked items according to the demands and needs of customers
• Discard stale or spoiled bakery items and mark down goods nearing their expiration dates
• Go through the daily sales report and calculate profit or loss before sending the reports to the authorities
• Schedule work hours, making sure that enough workers cover each shift; expedite service by helping to serve customers, processing payments, or cleaning tables
• Handle the queries and complaints of the customers and provide resolutions to avoid any inconvenience; foster a favorable employee relations environment
• Check that ovens, grills, and other equipment are properly cleaned and secured; arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use
• Arrange for cleaning and maintenance services for the equipment and facility to comply with health and sanitary regulations
• Prepare the payroll and manage employee records; review or complete paperwork related to licensing, taxes and wages, and unemployment compensation
• Be responsible for department staff training, assignments, and scheduling; assist the staff in every possible manner and motivate them to achieve excellence in work
• Suggest changes to inventory and pricing; minimize waste, and stay on budget when ordering stock or planning rotas
• Ensure the establishment is locked at the close of business

Patisserie Managers spend their time between the kitchen and the front end of the establishment. Those who manage multiple locations will need to travel from one to the next during the workday or the workweek. Business attire should be as professional as possible to let others know “you are the boss.”

Generally, Patisserie Managers work full time. Managers at commercial establishments often work long shifts, more than 40 hours per week. You may be called in on short notice, including evenings, weekends, and holidays.

Finding a new job might seem challenging. Patisserie Managers can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies.

Patisserie Managers are generally employed by:

• Bakeries
• Pastry Shops in Hotels & Restaurants

Professional associations and organizations such as the International Association of Culinary Professionals (IACP) are crucial for Patisserie Managers interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Crowded and chaotic commercial kitchens; slips and falls due to slippery floors; cuts most common but seldom serious; burns from hot ovens and liquid spills
• Discomfort due to heat, noise, exposure to the freezer, and standing for long hours
• Interaction with demanding and dissatisfied customers

Previous experience working as a baker is typically necessary for Patisserie Managers. Interning under a baker, a pastry chef, or a bakery manager as an assistant is also a viable way to gain valuable experience. Individuals who have three to five years experience of working in an administrative position in a bakery or retail store are eligible to apply. It is also a good idea to work under a bakery manager as an assistant to gain experience.

Some college and university programs combine classroom and practical study with internships. They require the students to work in internships and to have the food-industry-related experience to graduate. As in any career, reading as much as possible about the profession, talking with a high school coun­selor, and interviewing those working in patisserie management are other important ways to explore your interest.

Although a high school diploma is expected, there are no specific educational requirements, especially at upscale establishments. An associate’s degree in pastry or culinary arts will prove advantageous.

Colleges (community and private), technical institutes, culinary schools, and universities offer bachelor’s or associate degree programs in restaurant and hospitality management or institutional food service management. Most programs provide instruction in nutrition, sanitation, food preparation, accounting, business law, and management. Management trainees from such programs are a good match for the post.

Since a Patisserie Manager needs working knowledge of bakery products – such as donuts, pies, cakes, and bread – a culinary education can be beneficial. Culinary training can be done in one to four years – depending on the degree or certificate desired – from a community college or culinary institute.

Certifications prove an applicant’s competency and may help when applying for jobs, although they are not a prerequisite. Normally accredited certifications require coursework completion, passing a written exam, and meeting work experience requirements. You may also need an authorized food handler’s permit or food safety and sanitation certificate.

After gaining significant experience, a Patisserie Manager can open their bakery and hire employees to run the business.

Individuals with several years of work experience in foodservice and a degree in hospitality, restaurant, or food service management will have the best job opportunities.

Many farsighted candidates choose to first work as bakers or assistants to bakers/pastry chefs/managers or in a customer service position. They work their way up from entry-level positions to Assistant Manager and then to Patisserie Manager.

Employers often promote Patisserie Managers from within a company after evaluating an employee's skill set and work ethic. As a manager, you will have ample opportunity to work on your culinary, management, and interpersonal skills daily.

A Patisserie Manager works long, unusual hours. Most bakeries begin the day as early as 2 a.m., and the manager may be required to show up for early morning production. You will supervise a group of primarily paraprofessional level staff. You need to have managerial and leadership skills to deal with both administrative and human-resources-related tasks daily.

Betty Crocker was a fictional person, created by the Washburn Crosby company to respond to customer’s questions before becoming her brand’s face.

The act of running the day-to-day operations in a bakery while managing a full-team and continuing to iterate on the creative side of things is an art form in-and-of-itself. The Patisserie Manager is the leader and the last line of defense for the heart of the organization. At times the business asks more of this individual than at other times. Be prepared to be the end-all and know-it-all of the entire bakery!

As a leader, you should be the benchmark for success. Whether they know it or not, your staff will always be looking to you as an example. Your priorities will become their priorities, ensuring that responsibilities like safety, customer service, and cleanliness are still top-of-mind.