Use This TemplateAndrew Smith
Phone:
(000) 000-0000
Email:
[email protected]
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
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
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More Job Descriptions for pastry chef Resumes
1
pastry chef
- Cakes for functions
- Cupcakes
- Brownies
- Cookies & Biscuits
- Muffins
- Slices
- Pastries
2
pastry chef
- Marshmallow
- Caramels
- Tarts
- Breads
3
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
4
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
5
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
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