Baking is as much a science as it is an art, and pastry chefs must adhere to precise measurements and techniques to ensure consistency in their products. Small variations in ingredient quantities or baking times can significantly affect the outcome, so maintaining consistency across batches can be a challenge. The physical demands of the job can be taxing, especially during busy periods or long shifts. Pastry chefs spend hours on their feet, lifting heavy equipment, and working in hot environments. This can lead to fatigue, muscle strain, and other physical health issues if not properly managed.