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.

Have very good attention to detail
Are very artistic and creative
Have excellent time management skills

Career opportunities

  • Luxury Hotels

  • Events Catering

  • Specialist Patisserie Shops

  • Manufacturing / Drawing

Average Salary
Entry Level
- 11.6%
Projected workforce change
This is an estimation of the overall number of job opportunities in this career area up until 2027.

Meet our Cookery role model

Danny competing


Danny is one of our inspiring Career role models in Cookery.

What next?

Danny competing

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