Depends on many factors, when negotiating a salary the biggest factor is how much money he can bring in for the kitchen, then followed by the amount of staff to supervise, then followed by the variety and quantities of goods required to produce. For example:
All breads made in-house?,
Mega banqueting?,
4-5 F & B outlets?
A retail outlet that sells cakes, patries, coffee, chocolates/confections?
Lots of buffets and brunches?
Experience will also play a big role in negotiating a salary, and food and labour costs for the pastry dept. will make or break bonuses.
In short, no definite sum, it all depends.....
