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Certified executive chef vs pastry chef

The differences between certified executive chefs and pastry chefs can be seen in a few details. Each job has different responsibilities and duties. It typically takes 4-6 years to become both a certified executive chef and a pastry chef. Additionally, a certified executive chef has an average salary of $45,924, which is higher than the $44,879 average annual salary of a pastry chef.

The top three skills for a certified executive chef include menu development, safety regulations and fine dining. The most important skills for a pastry chef are culinary, food handling, and customer service.

Certified executive chef vs pastry chef overview

Certified Executive ChefPastry Chef
Yearly salary$45,924$44,879
Hourly rate$22.08$21.58
Growth rate15%15%
Number of jobs112,72618,844
Job satisfaction-3
Most common degreeBachelor's Degree, 44%Associate Degree, 49%
Average age4242
Years of experience66

Certified executive chef vs pastry chef salary

Certified executive chefs and pastry chefs have different pay scales, as shown below.

Certified Executive ChefPastry Chef
Average salary$45,924$44,879
Salary rangeBetween $29,000 And $70,000Between $25,000 And $78,000
Highest paying City-Urban Honolulu, HI
Highest paying state-New Jersey
Best paying company-The Culinary Institute of America
Best paying industry-Media

Differences between certified executive chef and pastry chef education

There are a few differences between a certified executive chef and a pastry chef in terms of educational background:

Certified Executive ChefPastry Chef
Most common degreeBachelor's Degree, 44%Associate Degree, 49%
Most common majorCulinary ArtsCulinary Arts
Most common collegeStanford UniversityDrexel University

Certified executive chef vs pastry chef demographics

Here are the differences between certified executive chefs' and pastry chefs' demographics:

Certified Executive ChefPastry Chef
Average age4242
Gender ratioMale, 77.4% Female, 22.6%Male, 35.7% Female, 64.3%
Race ratioBlack or African American, 11.4% Unknown, 5.2% Hispanic or Latino, 10.0% Asian, 12.4% White, 60.4% American Indian and Alaska Native, 0.7%Black or African American, 10.1% Unknown, 5.5% Hispanic or Latino, 18.3% Asian, 10.7% White, 54.7% American Indian and Alaska Native, 0.8%
LGBT Percentage9%9%

Differences between certified executive chef and pastry chef duties and responsibilities

Certified executive chef example responsibilities.

  • Integrate key culinary leaders into casino and food and beverage operations, achieving positive results and industry awards.
  • Create and prepare international cuisine for executive clientele by using ingenuity, organization, efficiency in production and attention to detail
  • Specialize in Italian, Mediterranean and French/Classical bistro establishments.

Pastry chef example responsibilities.

  • Hire, schedule and manage a staff of 9 direct reports (5 in kitchen and 4 in caf).
  • Control food and payroll costs to achieve maximum profitability.
  • Follow food safety and cleanliness guidelines.
  • Work as per the HACCP standard.
  • Create specialized dessert items for wine and holiday dinners.
  • Operate blenders, mixers, grinders, slicers, and other cooking equipment.
  • Show more

Certified executive chef vs pastry chef skills

Common certified executive chef skills
  • Menu Development, 31%
  • Safety Regulations, 26%
  • Fine Dining, 13%
  • Storage Facilities, 12%
  • Labor Costs, 10%
  • HACCP, 8%
Common pastry chef skills
  • Culinary, 19%
  • Food Handling, 11%
  • Customer Service, 10%
  • Food Preparation, 7%
  • Pastry Kitchen, 6%
  • Fine Dining, 6%

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