The Roles and Responsibilities of a Café Professional: Barista, Pastry Chef, or Café Worker?
A person in a café who makes both coffees and pastries is typically called a barista if their primary focus is on coffee. While a pastry chef or simply a baker would specialize in baking or pastry-making, smaller cafés might just refer to the person as a café worker or café staff, performing multiple roles.
Barista: The Coffee Specialist
When it comes to coffee, the term barista is frequently used. Baristas are key in ensuring that each cup of coffee meets the highest standards of quality and customer satisfaction. From expertly pulling shots of espresso to creating intricate latte art, baristas are known for their skill, creativity, and attention to detail. In cafes, baristas often handle a variety of tasks, including taking orders, serving beverages, and managing the coffee-making process.
Pastry Chef: The Artisan Baker
For those whose primary focus is on pastries, baked goods, and confectionery, the term pastry chef or simply baker is more appropriate. Pastry chefs bring their expertise in making intricate and delightful pastries, cupcakes, and other sweet treats. They are responsible for the preparation of doughs, fillings, and icings, ensuring that each item is not only tasty but also visually appealing. In some settings, this role might be combined with that of a barista, but it is often distinct, requiring specialized skills and training.
Café Worker: Multi-Role Professionals
In smaller cafes, the term café worker or café staff might be used to describe a person who performs multiple roles. These individuals might be responsible for both the preparation of coffee and pastries, but it is often a shared responsibility rather than a single person handling everything at once. This dynamic allows for flexibility and ensures that all aspects of the cafe’s operation can be covered without overburdening any single individual.
Busy and Stressed: The Reality of Being Behind the Coffee Machine
The world of café work can be hectic and demanding. Once orders start coming in, the barista can find themselves stuck behind the coffee machine for extended periods. The dockets can quickly pile up, with orders for cappuccinos, banana smoothies, and other beverages. Even in a smaller café, the role can be demanding. For instance, in New Zealand, places expecting a person to handle all beverages, including frozen blended drinks, can sometimes delegate these tasks to a kitchen hand or introduce a 'coffee 2' as an aid. However, this is usually an entry-level position where the primary aim is to support the main barista.
Unfortunately, it is not uncommon for baristas to step away from their station for tasks like fetching more thin cream or sweeteners. However, even this can disrupt the flow of serving beverages, especially when customers expect prompt service. While some cafes in New Zealand have a 'real coffee culture,' many still maintain distinct roles for coffee and pastry-making. Even in larger chains, it is not uncommon for the person making your macchiato to be different from the one preparing your muffin. This separation is often due to the specialized skills required for each role.
Benefits and Challenges of Dual Roles
Having a person who can excel in both pastry and coffee-making can bring significant benefits to a café. However, it is important to recognize that such a person might be hard to find. Patissiers require specific training and may not be willing to perform dual roles. While they may be willing to help with the coffee machine occasionally, sustaining both roles at the same time would likely result in a compromise in quality. Even if a patissier covers the coffee shift on some days and the baking shift on others, it is not ideal for long-term sustainability.
Nevertheless, if a café can find a person experienced in both patisserie and coffee who is willing to handle both roles, it is important to treat them well to avoid them leaving. In environments where staff are required to transition between various roles, the quality in each specialized area can sometimes suffer. If a pastry maker is responsible for baking some days and coffee preparation on others, they may find it challenging to maintain the same level of quality in both areas.
The world of café work is complex, with many roles to fill and specialized skills required. Whether you are a barista, a pastry chef, or a versatile café worker, the experience can be both rewarding and challenging. Understanding the roles and responsibilities can help in developing a more efficient and enjoyable café environment for both staff and customers.