Garde Manger Chef
Prepare cold foods and salads for a restaurant.
Muffins, pastries, breads. Whose mouth doesn’t water at the smell of these delights? Bakers spend their days producing these delicious treats for restaurants, delis or stores. Bakers get to create new products, develop seasonal goods, design special orders, and fine-tune their skills to become a world-renowned Cake Maker or Pastry Chef extraordinaire.
Although, as a Baker, the wares you produce are somewhat delicate, your manner of production is anything but. This job requires a lot of heavy lifting, as in huge bags of flour and big sheets of rising dough, so start on those back exercises. And your equipment is nothing to laugh at, either: Mixers, blenders, ovens, and slicing machines all aid in the production of your delectable wares.
But this job isn’t all brawn. You also use that reservoir of math skills to continually calculate complex recipes (what is 14 ½ cups of flour quadrupled?). And if you’re aiming for high quality products, you’ll benefit from a sharp memory, an eye for detail, and an appreciative palate.
In addition to producing pure deliciousness, you often order, stock, and organize the ingredients in the galley. You might also be head of the kitchen, which means you hire, train, and schedule other kitchen staff.
Bakers typically work overnight or very early morning shifts—people want their croissants fresh when they wake up. So if you’re looking for a day job, this isn’t it. But if you’re up for unconventional hours, working when everyone else sleeps can be both soothing and invigorating.