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1

pastry cook

  • Preparation of breakfast products such as croissants, brioche, cookies and cakes;  
  • Preparation of modern cakes, single portions, mignon pastry, candies, jams, bread, breadsticks, pizza and savory pastry
  • Product storage;  
  • Cleaning and reorganization of work environments
2

pastry cook/assistant baker

  • Preparation of breakfast products, cakes, croissants, cookies, brioches and tarts;    
  • Preaparation of bread, pizza, focaccia from the Italian tradition, in particular Sicilian specialties;
  • Preparation of typical Sicilian pastries;  
  • Bake goods in a daily base for restaurant buffet and banquets.
3

pastry cook

  • Use food preparation equipment
  • Produce dishes using basic methods of cookery and use cookery skills effectively
  • Prepare food to meet special dietary requirements such as low fat, gluten free and diabetic safe food
  • Coordinate cooking operations
  • Measure ingredients; estimate cooking time and temperature; measure and estimate material usage, quantities and ratios; measure equipment and processing parameters such as speed/throughout
  • Prepare fillings, form and fill pastry products
  • Produce gateaux, torte and cakes
4

pastry cook

  • Roll, knead, cut, or shape dough to form bread, sweet rolls, pie crusts, tarts, cookies, or other products.
  • Responsible for daily bread and dessert production
  • Combine measured ingredients in mixing bowls.
  • Roll, knead, cut, or shape dough to form pie crusts, tarts, cookies, or other products.
5

pastry cook

  • To check the quality of the raw material and weigh & mix ingredients.
  • To prepare pastry fillings and to shape pastry goods.
  • To mix and knead dough.
  • To load pastries and cakes into ovens for baking/ cooking.
  • To unload baked products from the ovens,
  • To control appearance of the products by monitoring temperatures and baking times,
  • To decorate cakes with cream or icing.