Pastry Chef Resume Samples

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Pastry Chefs make baked goods, like desserts and breads, and they're often in charge of professional kitchens' pastry departments. Responsibilities listed on example resumes of Pastry Chefs include monitoring materials and supplies for multiple restaurant locations, and ensuring products and tasks are completed in a timely fashion. Applicants should be able to list a minimum of a bachelor's degree on their resume, though applicants who already have an undergraduate degree are advised to obtain an associate's degree in pastry arts as well.

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1

Pastry Chef

Pastry Chef for chocolate theme restaurant with over 20 desserts and main dishes based on chocolate techniques.

  • Designed, owned and improved menu according to customer's feedback, reviews and restaurant revenue by dish.
  • Hire, train, and direct six pastry chefs.
  • Maintain restaurant food costs at 32% in line with the industry standard and revenue expectations.
Candidate Info
6
years in
workforce
1
year
at this job
2

Pastry Chef

Executive Pastry Chef, providing desserts and pastries for fine dining, restaurant, and banquets

  • 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 golf tournaments and charity events of 2-4K
  • Created holiday dessert buffets, and dessert buffets for Sunday Brunches
Candidate Info
14
years in
workforce
8
years
at this job
3

Pastry Chef

Introduced new recipes and procedures for daily production of all desserts; implemented par levels for all

  • Created rotating seasonal dessert menus for weekly buffets on Wednesday, Friday, and Sunday brunch
  • Developed plated desserts and buffet presentations for the restaurant and banquets
  • Executed daily production of all dessert items for the a la carte menu, buffets, brunch, and banquets
  • Reconciled the pastry inventory; restructured the dry storage, cooler, and freezer areas to ensure proper rotation and accessibility
Candidate Info
8
years in
workforce
2
years
at this job
C
Baking & Pastry Arts
BS
Hospitality Management
4

Owner / Pastry Chef

Produced a wide array of pastries, cakes, desserts and confections for wholesale and retail sales to country clubs and restaurants with $2 million in annual sales.

  • Designed, produce and decorate wedding, specialty and birthday cakes
  • Designed sugar and chocolate art
  • Hired, train and oversee staff of 15 employees
  • Food cost and control, quality control, negotiated with vendors
  • Handled Payroll and employee schedules
  • Managed / owned two stores with $1 million in annual sales. Increased the revenue by 15% increased ongoing training and built a productive staff of 22.
Candidate Info
10
years in
workforce
10
years
at this job
HS
French Pastries
C
Food And Beverage Management
C
Sugar Work
5

Pastry Chef

Responsible for all aspects of daily production of pastries, artisanal breads, and desserts

  • 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.
  • Participated in weekly cooking classes and teaching private cooking demonstrations.
  • Responsible for payroll, purchasing, and training of entire kitchen staff.
Candidate Info
2
years in
workforce
2
years
at this job
6

Assistant Pastry Chef

Prepared quality baked goods including pastries, breads, chocolates, desserts, pies, and special occasion desserts for the hotel and catering events.

  • Supervised and managed efforts of 16 bakers to produce high-quality pastries and breads.
  • Introduced four new desserts to three high-end, fine dining restaurants.
  • Inspected kitchen and baking equipment for safety and cleanliness on a daily basis.
  • Monitored the production and quality level of bakery products of the hotel.
Candidate Info
8
years in
workforce
1
year
at this job
AAS
Associate of Applied Science
BS
Physical Education
7

Owner/pastry Chef

A boutique bakery specializing in gourmet cookies, specialty cakes and pastries.

  • Developed, produced, packaged and marketed all products.
  • Merchandised all products to stimulate sales.
  • Developed and taught hands-on baking classes on diverse topics such as puff pastry, cheesecakes, fondant-covered cakes, muffins and breakfast pastries.
  • Interviewed, trained, scheduled and mentored 4 employees.
  • Established production schedules.
  • Designed customer cakes and cookies to meet customer requirements
  • Catered desserts for all manner of special occasions
Candidate Info
19
years in
workforce
4
years
at this job
AS
Technology Patisserie & Baking
BA
Bachelor of Arts
Culinary Arts
8

Pastry Chef

Responsible for the design and production of all desserts and pastries for both plated and buffet banquet functions for a 550 room hotel

  • 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
Candidate Info
6
years in
workforce
3
years
at this job
AS
Applied Science
9

Owner/ Pastry Chef

Managed and trained FOH and BOH staff for production and sales of cupcakes for satellite storefront, generating sales of $300,000 per year

  • Emphasized scratch-baked, gourmet style cupcakes with weekly themed flavor specials, as well as holiday themed special flavors. Maintained a menu of 17 flavors.
  • Developed Special Diet cupcake varieties to include Gluten Free, Vegan, and Sugar Free in a variety of flavors.
  • Planned menus, assured quality control, and minimized waste.
Candidate Info
17
years in
workforce
5
years
at this job
BS
Management
10

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

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