Confectioners and Patisserie Chefs work with sugar, pastry and chocolate to create a wide range of desserts and sweets. Those looking to become a confectionery chef will need to master a range of skills and competition pieces reflect current industrial requirements such as: paste work, desserts, cakes, petits fours, and chocolates and small decorative pieces in various mediums.
Individuals will need to have excellent skills in paying attention to detail and knowledge of food production methods. Ability to work well with others and show leadership skills.
