818795ad-3ecf-4a6e-921f-7a543ec54be1

Andrew Smith

287 Custer Street, Hopewell, PA 00000
andrew_smith@example.com
(000) 000-0000

Professional Summary

I have over 40 years experience in baking, decorating,production large and small. As owner of 7 donut shop/bakeries form 1980-1992, I have the insight of how business works. I will work diligently to meet production within budget and time expected, and create a product that looks as amazing as it tastes! My work ethics and quality are above expectation and my references and reviews are impressive.

Employment history

Pastry Chef/Lead baker, Kirlin-Nitzsche. Robertsberg, Georgia
Jun. 2017 – Present
  • Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.Baker and pastry chef for progressive university. Daily production for all student dining meals,retail, coffee shop and catering. Responsible for ordering and menu ,per budget,for 3 meals daily in student dining facility, specialty pastries for retail and coffee shop bakery and any baked item needed for catering events.Provided training for all bakery assistants in procedure,health codes and correct prep and bake for daily production

Icer/decorator, Hirthe-Schamberger. South Hobertfort, New York
May. 2015 – Nov. 2015
Flat iced  and decorated specialty cakes and pastries for a large, reputable Family Bakery. Including wedding, sculpture ,sheet and round dessert cakes, cookies nd production  for 3 bakeries.

Bakery supervisor, Pollich-Borer. Normandside, Arkansas
Jan. 2013 – Oct. 2014
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
  • Decorate baked goods, such as cakes or pastries.
  • Order or receive supplies or equipment.
  • Prepare or maintain inventory or production records.Develop new recipes for baked goods.

Bakery Manager, Boyle-Schultz. East Dwayneborough, Wisconsin
Apr. 2008 – Jan. 2010
Created menu and recipes for progressive downtown St.Louis Gourmet Grocery store using the finest, freshest ingredients available locally. Served as the only cake specialist  and scratch bakery for the Loft district and busy Down town tourists, business and events. We offered a full line of scratch baking at its finest from artisan breads to gourmet cakes and pastries.

Baker/ Pastry Chef, Kub-Miller. Emoryport, Indiana
Nov. 2005 – Dec. 2005
Baker and Pastry chef for university dining and catering. Duties included daily production for student dining meals and specialty catering.

Education

Swift University, West Janella, Utah
High School Diploma, general, Mar. 1981

Skills

Master Baker
Expert

Cake decorator
Expert

creating recipes
Expert

c3ef7709-0183-475b-96a1-0df3ba2f7fcd

Andrew Smith


Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Creative, attentive, experienced Pastry Chef seeking role as Head Chef at a reputable, fine-dining establishment.  Dedicated professional offering over 5 years’ experience overseeing restaurant operations and the preparation of food at a well-known restaurant in Jacksonville, Florida.  Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Jul. 2017 – Aug. 2017
East Stephanybury, Vermont
Pastry Chef, Bahringer-D’Amore

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Aug. 2014 – Nov. 2014
Lake Larondaton, North Dakota
Pastry Chef, Lehner-Treutel

Pastry Cooks are culinary professionals who work in bakeries, restaurants, and hotels, making such treats as confections, cakes, cookies, and chocolates. 

  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Determine how food should be presented and create decorative food displays.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Demonstrate new cooking techniques or equipment to staff.

Education

Jul. 2013
Associate of Arts: Pastry Arts

  • Southern McKenzie – East Meghannville, Ohio

Skills

Cooking
Expert

Organized Leader
Experienced

Creativity
Expert

Working Hard

pastry chef

  • Creatively baked and decorated cakes, cupcakes, tarts and other pastries as well as special order items.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Ordered food and beverage from multiple vendors for caterings, preshow dining and restaurant.
  • Maintain a lean and orderly cooking station and adhere to health and safety standards.

pastry chef

  • To delegate and motivate cooks in their work and development for leadership.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • To assist Executive Chef with the planning and design of new pastry and bakery kitchens and improvement schemes.
  • Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, etc.
  • Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes
  • Monitor stocks for baking ingredient such as flour, sugar, etc. and make appropriate orders within budget.

pastry chef

  • Execute all prep regarding service
  • Ensure the preparations and quality of bread – sourdough, brioche, cakes, ice-cream and all pastry related preps in order and ready for service
  • Assist Sous Chef and Head Chef during service
  • Assist Head Chef for R&D
  • Train intern and new staff 

pastry chef

  •  Baking (Cakes, pastries, doughnuts, different types of bread) from   scratch.
  •  Making goods fillings from scratch.
  •  Finishing the product, and packaging it the right way.
  • Decorating cakes with buttercream and fondant for special occasions 
  •  cleaning the kitchen in a hygienic way.
  •  Contacting to the customer to have a feedback about the product.

pastry chef

  • Created original recipes and dessert menus for lunch, dinner, and banquet menus using local seasonal fruits and vegetables. Prepared all sorbets and ice creams in house, as well as making signature chocolates for room service and cooperate groups
  • Expedited and plated on the hot line during dinner service.
  • Served as banquet chef with duties including: writing seasonal menus, creating systems, and organizing staff.
  • Responsible for menu costing, monthly inventory, and budget forecasting.
  • Responsible for payroll, purchasing, and training of entire kitchen staff.

pastry chef

  • Prepare products (pastries and ice-cream).
  • Ensure products are stored and prepared at correct temperature and method.
  • Inspect and clean preparation areas, such as equipment and work surfaces to ensure safe and sanitary food-handling practices.
  • Check condition of kitchen equipment to ensure proper functioning
  • Plan and order ingredients and other supplies needed to ensure efficient operation.
  • Manage stock both ingredients and semi-products to support restaurant branches.
  • Determine production schedules to ensure timely delivery of services.

pastry chef

  • Collaborated with the Executive Chef to create seasonal menus for four restaurants including a fine dining establishment and a chocolate boutique
  • Managed a bakery staff of 5 including scheduling, yearly reviews and hiring
  • Executed all wedding cakes, specialty breads, amenities and chocolates
  • Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.Baker and pastry chef for progressive university. Daily production for all student dining meals,retail, coffee shop and catering. Responsible for ordering and menu ,per budget,for 3 meals daily in student dining facility, specialty pastries for retail and coffee shop bakery and any baked item needed for catering events.Provided training for all bakery assistants in procedure,health codes and correct prep and bake for daily production

pastry chef

  • Hiring and leading a team of 4 to 6 bakers. 
  • Creating monthly schedules.
  • Producing daily production schedules.
  • Leading production and team trainings on new product, and updated product.
  • Checking product and make sure that it meets the bakery standards to go out on the counter. 
  • Baking off and prep morning pastries including brioche items, muffins, scones, and croissants.
  • Baking of cookies, and filling orders.

pastry chef

  • Determined presention of food and created decorative food displays.
  • Supervised pastry cooks in preparing, cooking and baking, garnishing, and presenting of desserts.
  • Planned, directed, and supervised staff in multiple kitchens in food preparation and baking.
  • Determined production schedules and staff requirements necessary to ensure timely delivery of services.

pastry chef

  • Effectively managed 20+ kitchen employees.
  • Prepared impressive dishes, resulting in return customers.
  • Managed allergies with care and professionalism for customer safety and satisfaction.
  • Making fancy cakes, bread, and other treats,

pastry chef

  • Produced up to 50 pastries, cakes, breads and other desserts each day.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. 

pastry chef

  • Assisted in opening new facility and directly lead the development in organization and production process
  • Supervision of a three person team and more , including managerial duties, training, and ensuring efficient cross flow between three kitchens of pastry output
  • Developed new recipes and options for resident satisfaction
  • Partnered with onsite residents to make certain of resident approval
  • Served a customer base of approximately 950 residents daily across three dining rooms

pastry chef

  • Prepare, mise en place, and bake all items that are listed on the prep list.
  • Keep shelving units and the refrigerator, walk-in, and freezer clean and organized corectly.
  • Plate and serve desserts accordingly. 
  • Help keep all station clean and ready for service. 
  • Help to maintain inventory and production records. 

pastry chef

  • Baking different kinds of breads and personalized muffines.
  • Ordering of raw materials to be use in the production.
  • Monitoring of inventory of raw materials and supplies
  • Fabrication of whole fish

pastry chef

  • Supervisor of bakery staff of 3-6
  • Prepared and delivered desserts for offsite catered events
  • Created and implemented new dessert menus
  • Produced desserts for large VIP  events of 2-4K
  • Created holiday dessert buffets, and dessert buffets for weekend Brunches

pastry chef

  • moulding and unfolding cakes and tarts
  • packing products
  • assisting chefs to finish of unfinished products
  • pipping filling
  • maintaining kitchen and equipments cleanliness

pastry chef ( intern)

  • Preparing a wide variety of pastries such as cakes, cookies, pies, bread
  • Decorating pastries using different icings and toppings
  • Monitor stocks 
  • Check quality ingredients and conditions 

pastry chef

  • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following company recipes.
  • Create new and exciting desserts to renew our menus and engage the interest of customers.
  • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
  • Check quality of material and condition of equipment and devices used for cooking.
  • Guide and motivate pastry assistants and bakers to work more efficiently.
  • Maintain the SOP procedure to standardize the texture and taste of products.

pastry chef

  • Creation of a card of dessert
  • Responsible for the post of pastry : Order, implementation, supply
  • Create new recipes
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs

pastry chef

  • Designed, owned and improved menu according to customer’s feedback, reviews and restaurant revenue by dish.
  • Maintain restaurant food costs at 32% in line with the industry standard and revenue expectations.
  • Manage a team of chefs for food and flavour quality control
  • Design and create custom cakes for weddings and events

pastry chef

  • Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Personalized creations for holidays, weddings, graduations and personal events
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Oversaw purchasing, storage and use of kitchen supplies
  • Verified compliance in preparation of menu items and customer special requests

pastry chef

  • Marshmallow 
  • Caramels 
  • Tarts 
  • Breads

pastry chef

  • Cakes for functions
  • Cupcakes 
  • Brownies
  • Cookies & Biscuits
  • Muffins 
  • Slices 
  • Pastries