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The differences between pastry chefs and executives can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 4-6 years to become a pastry chef, becoming an executive takes usually requires More than 10 years. Additionally, an executive has an average salary of $108,285, which is higher than the $44,879 average annual salary of a pastry chef.
The top three skills for a pastry chef include culinary, food handling and customer service. The most important skills for an executive are customer service, digital transformation, and healthcare.
| Pastry Chef | Executive | |
| Yearly salary | $44,879 | $108,285 |
| Hourly rate | $21.58 | $52.06 |
| Growth rate | 15% | 6% |
| Number of jobs | 18,844 | 83,869 |
| Job satisfaction | 3 | - |
| Most common degree | Associate Degree, 49% | Bachelor's Degree, 61% |
| Average age | 42 | 52 |
| Years of experience | 6 | - |
Pastry chefs are culinary artists specializing in the creation of desserts, bread, and sweets. They order supplies and ingredients for the restaurant, aside from creating, decorating, and presenting pastries. They are in charge of recruiting employees to aid in pastry goods production and other enterprise aspects. The skills required for this job are attention to detail, experience as a baker or any relevant role, knowledge about sanitation principles, creativity, and leadership skills.
An Executive's responsibilities vary depending on an organization or company. However, most of the time, it involves a great deal of leadership and communication. An Executive must oversee and direct employees towards particular sets of goals and vision, create strategies and plans that will benefit the company's financial gains and workforce, and as well as evaluate and analyze the progress of various company departments. Moreover, an Executive holds the power of decision-making, such as in the aspects of budget, promotions, and policies.
Pastry chefs and executives have different pay scales, as shown below.
| Pastry Chef | Executive | |
| Average salary | $44,879 | $108,285 |
| Salary range | Between $25,000 And $78,000 | Between $63,000 And $184,000 |
| Highest paying City | Urban Honolulu, HI | Providence, RI |
| Highest paying state | New Jersey | Rhode Island |
| Best paying company | The Culinary Institute of America | Capgemini |
| Best paying industry | Media | - |
There are a few differences between a pastry chef and an executive in terms of educational background:
| Pastry Chef | Executive | |
| Most common degree | Associate Degree, 49% | Bachelor's Degree, 61% |
| Most common major | Culinary Arts | Business |
| Most common college | Drexel University | University of Pennsylvania |
Here are the differences between pastry chefs' and executives' demographics:
| Pastry Chef | Executive | |
| Average age | 42 | 52 |
| Gender ratio | Male, 35.7% Female, 64.3% | Male, 56.0% Female, 44.0% |
| Race ratio | 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% | Black or African American, 3.7% Unknown, 3.9% Hispanic or Latino, 7.7% Asian, 7.6% White, 76.4% American Indian and Alaska Native, 0.6% |
| LGBT Percentage | 9% | 12% |