They are employed in large hotels, bistros, restaurants, bakeries, by caterers, and some cafés.

Usually, the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins.

The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order.

Pastry chefs must have a solid grasp of flavor profiles, baking processes, and food styling in order to create desserts that are both delicious and aesthetically pleasing.

In addition to their technical abilities, pastry chefs must be able to work swiftly and effectively under pressure, as they are sometimes required to meet strict deadlines.