People who are confident in their physical strength and like to build things. People who are enthusiastic about things and do not have a hard time doing the same work over and over again.

Every day, pastry chefs create cakes, cookies, and other confections by keeping their taste buds alert and pursuing flavors that everyone will like. In addition to imagination and a good sense of taste to come up with new products brimming with originality, professionals are also required to have the skills to make a large number of products of consistent quality within a limited amount of time. It is a physically demanding job that requires standing for long hours, but it is also popular among women.

In addition to confectionery stores, there are many other places to work, including famous hotels, restaurants, and confectionery manufacturers. Confectionery manufacturers do not directly make confections for their customers, but they do have patissiers in their departments that develop new products. Also, if one gains experience and becomes famous through competitions, one can open one's own store as a charismatic patissier.

In many cases, after graduating from high school, students learn knowledge and skills at a culinary or confectionery school, and then gain experience in the field by working at a confectionery store. In addition, some of the newer schools are incorporating overseas training into their programs. Some high schools offer courses in confectionery, where students can study a wide range of subjects including food hygiene and nutrition, which are necessary for baking, as well as food science and confectionery modeling.

Once you have graduated from school, you should gain experience in the field. Many major confectionery chains are looking for pastry chefs (apprentice pastry chefs) regardless of experience, so the most important factor in hiring is motivation. There are also many other people who are employed as part-time workers in the field of pastry making, and as a result of steadily gaining experience, become full-time employees and are active as pastry chefs.

Although no specific qualifications are required to become a patissier, obtaining national certifications such as "confectionery hygienist," which certifies knowledge of food safety and hygiene, and "confectionery production technician," which tests confectionery making skills, will give you an advantage when starting your own business or establishing your own business. If you enter competitions and achieve good results, you will be much closer to becoming independent.

With the recent boom in western-style confectionery, a variety of stores have opened and patissiers have become a hot occupation. Many Japanese patissiers have achieved excellent results in overseas competitions or have trained in France, the home of sweets, and are now active in the industry. The field of patissiers' activities is expected to expand beyond the domestic market.

The amount varies depending on the store, but if you work in a confectionery store, your monthly income will be more than 200,000 yen after gaining some experience.

Vacations are about 6 days a month. The periods before Christmas and Valentine's Day are busy and sometimes there are no days off.

Independently owned confectionery stores, hotels, restaurants, major chain stores, confectionery manufacturers, etc.

It's a chart that shows at a glance the main routes to get a job as a pastry chef/pastry chef!