Which chef is primarily responsible for baking items such as breads and desserts?

The role of a pastry chef specifically involves the preparation and creation of baked goods, including breads, pastries, desserts, and confections. Pastry chefs are skilled in techniques and processes unique to baking, such as working with doughs, batters, and creams. They focus on the precision and artistry required for baked items, which are often intricate and detailed.

A pastry chef possesses in-depth knowledge about flavor combinations, textures, and presentation, allowing them to craft visually appealing and delicious desserts that are a staple in many culinary establishments. This specialization distinguishes them from other culinary positions; for instance, an executive chef oversees the entire kitchen operation and menu planning but may not focus solely on baking. Similarly, a garde manger typically handles cold dishes such as salads, charcuterie, and appetizers, while a research chef is involved in developing new food products, often linked to food science rather than baking specifically. Thus, the pastry chef's dedicated focus on baked goods makes them the correct answer for this role.