A patissier is a chef who specializes in the preparation of sweet dishes and desserts in the kitchen. Works as Chef de Partie or Chef Patissier and is responsible for preparing desserts, petit fours, chocolates, ice creams and sorbets. He is also responsible for designing the presentation of desserts and the use of garnishes and flavors.

A patissier must be familiar with various sweet pastry techniques, such as baking, pâtisserie, and sugar work. He must also have knowledge in the processing of fruit, chocolate and dairy products to prepare the desserts. He must also be knowledgeable in the use of spices and flavors to enhance the flavors of the desserts.

A patissier must also have the skills and experience to be creative and come up with new ideas for desserts to enhance the restaurant’s menu and impress guests. He is also responsible for organizing and supervising the work at his station, as well as maintaining sanitary standards and using ingredients in an efficient manner.


In a professional kitchen, experienced chefs take on various positions to organize daily operations and ensure that guests are impressed with quality food and service. The Chef de Cuisine is in charge of the overall management of the kitchen, the Sous Chef supports the work of the Chef de Cuisine, the Chef de Partie is in charge of a specific station such as Gardemanger, Poissonier, Saucier, Entremetier and Rotisseur. The Chief Tournant supervises and coordinates work at various stations. Each post has its own responsibilities and tasks that help keep the kitchen running smoothly.