Pastry chef oversees all the production of pastry served at the restaurant, banquet functions, and other outlets. He/she creates new and exciting desserts to renew the menus and engage the interest of customers, and decorates pastries using different icings, toppings etc. He/she also monitors stocks for baking ingredients such as flour, sugar etc. and makes appropriate orders within budget, while checking the quality of materials and the condition of equipment and devices used for cooking.