Confectioner. Be sure to profile education, preferably college. Novelist is likely to increase your knowledge. Age does not matter: companies and restaurants willing to take a job as a mature professional, and very young, but they also meet high standards. Of course, not required a great experience (and enough years), but always a good knowledge of the basics of the chosen specialty. In addition, the estimated relationship of man to work.
If in a conversation with a candidate is caught even the slightest note of neglect, it is unlikely in the future it could become a good specialist. Preference is given to the candidate, in love with their profession, even if his knowledge would be small gaps. Pastry chef. A representative of this profession should have fine taste and olfactory sensitivity tsvetorazlicheniem, good visual-motor coordination (at the level of hand movements) to know range of products, hygiene regulations confectionery production, raw materials and its properties, formulation and mode of preparation of confectionery, the device and how to use special equipment to be able to make processing of raw materials in accordance with its properties, prepare and finish various kinds of confectionery. The organization and control of the pastry shop, assortment planning pastry shop, the choice of the necessary raw materials, quality control and sales of confectionery and bakery products and desserts, human resources and its assessment, implementation of changes to the work of pastry shop 5.Uroven wages: supply-demand. In the past two years, staff salaries top executives restaurants rose by no less than 30%. Staff salaries are very dependent on the price category of restaurant.