Re-vamping restaurant dessert menu
LOL @Ed. Sounds like line #4 in a chefs job description.
The only way I see it, is if you have to learn something completely new, (do some R&D) maybe a new chef comes in with a totally different menu and doing food you are not used too and asks you to update dessert menu. But most chefs are doing R&D in their spare time anyway so.....
If you're the pastry chef, the menu is your job. The R&D is your job; and if you have passion for this, you find yourself doing it on your "off hours" because you love what you do and you want to stay on top of trends.
If you're one of many pastry cooks, and there is no exec pastry chef, and the owners - or the exec - are asking you to do this, they think you have talent and maybe some good ideas. If you're a pastry cook, look at this as a chance to move up from your current rank.
And seriously - how many covers are you doing a night? How many include dessert? How many dessert items are on your current menu? What are the low sellers/top sellers? What's the food cost like for these items? How long have you been working there? Is this your first pastry job?