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Sushi chef vs pastry cook

The differences between sushi chefs and pastry cooks can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 4-6 years to become a sushi chef, becoming a pastry cook takes usually requires 2-4 years. Additionally, a sushi chef has an average salary of $42,969, which is higher than the $34,858 average annual salary of a pastry cook.

The top three skills for a sushi chef include quality standards, cleanliness and kitchen equipment. The most important skills for a pastry cook are culinary, cleanliness, and food handling.

Sushi chef vs pastry cook overview

Sushi ChefPastry Cook
Yearly salary$42,969$34,858
Hourly rate$20.66$16.76
Growth rate15%16%
Number of jobs17,846136,754
Job satisfaction--
Most common degreeBachelor's Degree, 40%Associate Degree, 51%
Average age4238
Years of experience64

What does a sushi chef do?

Sushi Chefs mainly work in restaurants, cafes, country clubs, pubs, five-star hotels, grocery shops, etc. A sushi Chef uses various fish-slicing and sushi rolling methods to prepare a huge amount of sushi dishes as per the choice of clients.

What does a pastry cook do?

The Pastry Cook's responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, creams, simple syrups, amenities, and others. They are also responsible for minimizing waste and maintaining control to attain forecasted food cost.

Sushi chef vs pastry cook salary

Sushi chefs and pastry cooks have different pay scales, as shown below.

Sushi ChefPastry Cook
Average salary$42,969$34,858
Salary rangeBetween $27,000 And $68,000Between $27,000 And $44,000
Highest paying CityBridgewater, NJSeattle, WA
Highest paying stateNew JerseyHawaii
Best paying companySailfish Club of FloridaSailfish Club of Florida
Best paying industryConstructionHospitality

Differences between sushi chef and pastry cook education

There are a few differences between a sushi chef and a pastry cook in terms of educational background:

Sushi ChefPastry Cook
Most common degreeBachelor's Degree, 40%Associate Degree, 51%
Most common majorCulinary ArtsCulinary Arts
Most common collegeDrexel UniversityCornell University

Sushi chef vs pastry cook demographics

Here are the differences between sushi chefs' and pastry cooks' demographics:

Sushi ChefPastry Cook
Average age4238
Gender ratioMale, 78.2% Female, 21.8%Male, 29.8% Female, 70.2%
Race ratioBlack or African American, 7.4% Unknown, 5.4% Hispanic or Latino, 19.8% Asian, 26.6% White, 40.1% American Indian and Alaska Native, 0.8%Black or African American, 10.4% Unknown, 5.1% Hispanic or Latino, 22.5% Asian, 9.6% White, 51.0% American Indian and Alaska Native, 1.4%
LGBT Percentage9%6%

Differences between sushi chef and pastry cook duties and responsibilities

Sushi chef example responsibilities.

  • Skil at managing kitchen operations and complying with culinary standards.
  • Manage a kitchen of military personal and Japanese civilian chefs.
  • Restock the buffet with the different items as they run low.
  • Develop variety of menu items catering to customers with food allergies and diet restrictions.
  • Gain knowledge of all nigiri's, popular rolls, and creation of special rolls.
  • Mass produce specific sushi rolls as well as specially order individual rolls, hands rolls and sashimi cuts.
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Pastry cook example responsibilities.

  • Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
  • Clean steamers, hot @ cold line.
  • Serve customers ordering at the bistro.
  • Work in dining room during Sunday brunch and buffets serving desserts.
  • Engage in meetings including an annual board presentation of USDA budget.
  • Focuse on maintaining budget while meeting USDA and BSA nutrition requirements.
  • Show more

Sushi chef vs pastry cook skills

Common sushi chef skills
  • Quality Standards, 15%
  • Cleanliness, 14%
  • Kitchen Equipment, 12%
  • Food Handling, 10%
  • Culinary, 8%
  • Food Storage, 8%
Common pastry cook skills
  • Culinary, 17%
  • Cleanliness, 10%
  • Food Handling, 10%
  • Quality Standards, 7%
  • Fine Dining, 6%
  • Food Safety, 6%

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