Executive Pastry Chef Resume Samples

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Executive Pastry Chefs manage a restaurant’s baking operations. Essential responsibilities of an Executive Pastry Chef are supervising dessert preparation, training employees, managing supplies, assigning budgets, and making sure sanitation regulations are followed. Well-written resume samples for this job highlight assets such as cooking skills, kitchen management expertise, sanitation regulations knowledge, communication and interpersonal skills, and leadership. Those interested in an Executive Pastry Chef position should hold a degree in pastry arts and be trained in baking, management, and math (for calculating recipe amounts).

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1

Executive Pastry Chef

Responsible for all desserts and over 12 different breads for 3 separate restaurant locations seating a total of over 600 guests combined

  • Developed 3 separate and unique dessert menus for three star restaurants
  • Oversaw recruiting, interviewing, training and scheduling of 8 pastry cooks and bakers
  • Coordinated all food ordering and costing while maintaining $250,000 budget in 3 separate restaurant
Candidate Info
4
years in
workforce
8
months
at this job
AS
Pastry Arts
2

Assistant Executive Pastry Chef

Manages a team of eighteen pastry cook providing desserts and baked goods to ten Food and Beverage outlets and 70,000 square feet of banquet event space.

  • Responsible for overseeing the 24 hour operational bakeshop, menu development, F&B purchasing, team member training and development.
  • Created dessert recipe manuals and specification cards. Responsible for implementing recipes and organizational changes and procedures.
  • Organized and executed team building events and quarterly departmental meetings.
  • Designed unique desserts for social and corporate events including, “Engage” Luxury Wedding summit 2012 and The National Drug Store Association Conference 2011 and 2012
Candidate Info
2
years in
workforce
2
years
at this job
BA
Culinary Arts Management
3

Executive Pastry Chef

  • Managed production for wholesale and retail outlets
  • Developed new product lines including European pastries, breakfast pastries, cakes, cookies, muffins, and breads
  • Designed retail bakery sales area and two expansions of production areas
  • Increased revenues 300% over a three year period working within budgetary expectations
Candidate Info
3
years in
workforce
3
years
at this job
Organizational Management
4

Executive Pastry Chef-duties

Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.

  • Tested, designed and developed pastry products.
  • Hired, trained and managed pastry kitchen staff.
  • Product costing and ordering of pastry products and supplies.
  • Created nutritional and health centric pastries for health and fitness industry clientele.
  • Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
33
years in
workforce
4
years
at this job
AS
Hotel Management
Science And Technology
5

Executive Pastry Chef-duties

Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.

  • Tested, designed and developed pastry products.
  • Hired, trained and managed pastry kitchen staff.
  • Product costing and ordering of pastry products and supplies.
  • Created nutritional and health centric pastries for health and fitness industry clientele.
  • Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
33
years in
workforce
4
years
at this job
AS
Hotel Management
Science And Technology
6

Executive Pastry Chef-duties

Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.

  • Tested, designed and developed pastry products.
  • Hired, trained and managed pastry kitchen staff.
  • Product costing and ordering of pastry products and supplies.
  • Created nutritional and health centric pastries for health and fitness industry clientele.
  • Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
33
years in
workforce
4
years
at this job
AS
Hotel Management
Science And Technology
7

Executive Pastry Chef

Led a team of six to provide all dietary needs for up to 125 patients including Hospice, Psychiatric, Med-surg and long term care units achieving a patient satisfaction score up to 99%

  • Managed a full service retail operation providing breakfast, lunch and dinner with a team of four
  • Baked all patient desserts/baked goods for the hospital with a maximum census of @ 600.
  • Provided all decorated cakes and other pastry items to the catering items
  • Created breakfast and other dessert pastries for up to five retail operations
Candidate Info
28
years in
workforce
3
years
at this job
AS
Associate of Science
8

Executive Pastry Chef

  • Designed and oversaw process flow for the execution of a series of seasonal desert menus
  • Created menus and dessert products under budgetary and seasonal restrictions to represent current culinary trends while enhancing and tracking overall profit contribution.
  • Worked closely with owner and management team to develop products through brainstorming and ideation sessions to conceptualize and scale-up products
  • Organized sensory panel 'taste testing' sessions to quantify projected success of products and menus in developmental design stages to direct re-design and re-formulation efforts
Candidate Info
1
year in
workforce
1
year
at this job
AS
Arts
BS
Hospitality Management
MS
Food Science & Technology
9

Executive Pastry Chef

  • Responsible for dessert production at a two-location High-End Event Hall
  • EVENT SIZE: 150ppl-1,700ppl
  • Hired, trained and maintained a 9 employee department
  • Created recipes, designed menus, and produced all aspects of patisserie from plated desserts, breads, sorbets/ice creams to wedding and special occasion cakes as well as service.
Candidate Info
19
years in
workforce
6
years
at this job
AS
Science
10

Executive Pastry Chef

Coordinated the daily production schedule for over 500 fresh baked goods and pastries.

  • Supervised 100+ employees & coordinated work schedules.
  • Ensured quality standards for high volume facility.
  • Oversaw the creative development of samples and new items for wholesale customers.
  • Made budget recommendations regarding food cost and labor cost; followed and implemented the budget as established for the wholesale operation.
  • Maintained efficiency standards without sacrificing quality of goods.
  • Oversaw daily and weekly ordering of raw materials.
  • Oversaw the shipping department and ensured that daily deliveries departed on time.
  • Hired all new baking and pastry staff and oversaw training program.
Candidate Info
27
years in
workforce
4
years
at this job

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