Which staff member is often in charge of pastry and dessert preparation in a restaurant?

The pastry chef is specifically responsible for the creation and preparation of pastries, desserts, breads, and other baked goods in a restaurant. This role requires specialized training and knowledge in baking techniques, flavor pairings, and presentation of sweets. Pastry chefs often bring creativity to their desserts, ensuring that they not only taste good but also have visual appeal, which is an essential aspect of dessert service in restaurants.

While the sous chef and line cook play important roles in the kitchen, their responsibilities are generally broader and include managing the kitchen staff or preparing various dishes, rather than focusing solely on pastries and desserts. A general manager’s role is primarily administrative and does not typically involve food preparation tasks. Thus, the pastry chef is the most appropriate choice for overseeing dessert preparation in a culinary setting.