Pastry Chef Resume Samples - Page 3

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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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21

Pastry Chef

Responsible for production and quality control of all cakes and pastries

  • Controlled inventory and maintained cleanliness of bakery
  • Created new desserts, assessed sales patterns and advised management on product success
  • Worked as cashier, sales associate and helped with social media advertising
Candidate Info
6
years in
workforce
2
years
at this job
BS
Baking And Pastry Arts
22

Pastry Chef

Planned, coordinated, and directed relating to pastries and desserts.

  • Researched current trends for pastries and desserts.
  • Developed and standardized recipes.
  • Ordered and requisitioned food and supplies in accordance with established specifications.
  • Practiced good public relations with customers and guests.
  • Oversaw the service standards as they related to catering, special events, and specialty pastry programs.
  • Supervised kitchen and clerical staff as assigned.
  • Performed other related duties as assigned.
Candidate Info
5
years in
workforce
1
year
at this job
American And European Cuisine
Photography
23

Pastry Chef

Executed all areas of pastry production for a high volume wine bar/ specialty food store. Applied Mastery of pastry cooking philosophies and techniques to produce specialty desserts, gelato, breads, cakes and pies. Collaborated with Executive Chef on introducing new flavors.

  • Created "grab and go desserts" for customers.
  • Worked with local hotel to furnish muffins, cookies, and breads.
  • Introduced 15 new flavors for seasonal gelato to meet an assortment of new tastes such as: pumpkin pie, chocolate toffee, banana cream, and salted caramel.
Candidate Info
2
years in
workforce
2
years
at this job
BA
Hotel Restaurantmanagement
MA
Adult Education / Training
24

Executive Pastry Chef

  • Developed and produced all desserts for two restaurants and retail bakery, including tarts, cobblers, cakes, cream puffs, cookies, tarts, pies, bars, brulees, ice creams and sorbets.
  • Trained staff in plating composed desserts in restaurants; trained and managed bakers and FOH staff for bakery.
  • Responsible for ordering and receiving, management and administrative functions.
Candidate Info
9
years in
workforce
5
months
at this job
Baking & Pastry Arts
25

Pastry Chef

  • Created appealing desserts for restaurant's daily menu selections and Sunday brunch as well as for luncheon meetings, parties, and banquets of all sizes
  • Conceived and prepared original luncheon menu specials
  • Managed department inventory
Candidate Info
28
years in
workforce
8
years
at this job
26

Pastry Chef and Cake Decorator

Executed all the areas pastry production and applied mastery of pastry cooking philosophies and techniques to develop pastries and desserts.

  • Crafted a variety of desserts comprised of dough, mixes, and finishing products such as sweet tarts, shortbreads, savory pies, quiches, petit fours and éclairs.
  • Assist in planning, coordinating, and directing a food service catering operation relating to pastries and desserts.
  • Decorated products with icing designs and created new recipes.
  • Prepared budgets and supervised apprentices.
  • Knowledge of the chemical reactions and chemistry.
Candidate Info
2
years in
workforce
1
year
at this job
27

Executive Pastry Chef

Award winning four diamond resort Grill at Hacienda and boutique hotel experience. Providing guest service and ensuring the maintenance of a clean and efficient working area.

  • Recruited, trained and supervised employees
  • Produce a variety of desserts for custom menu planning
  • Maintaining a constant daily production
  • Seasonal menu changes and costing planning
Candidate Info
10
years in
workforce
1
year
at this job
28

Front of House Manager and Pastry Chef

Raised sales 25% over the course of 3 quarters by introducing a new business structure that
included a breakfast menu

  • Regularly coordinate large orders for weddings & special events
  • Prepare specialty pastries on a weekly basis including fruit tarts, eclairs, and cake slices.
  • Supervise staff to ensure proper customer service and efficient front of house operations.
  • Improved bakery's social media initiative by engaging customers, and growing online
  • Responsible for cashier tasks and end of day till, Ad-hoc BOH duties.
  • Address customer complaints.
Candidate Info
3
years in
workforce
10
months
at this job
BS
Hospitality And Tourism Management
29

Executive Pastry Chef

Created and executed menu dishes.

  • Supervised and directed baking staff in task performances and production of desserts.
  • Hand crafted designs with fondant and decorated with icing.
  • Inspected kitchen and baking equipment for cleanliness and workability.
  • Ordered supplies and equipment.
  • Prepared budgets and supervised apprentices.
Candidate Info
3
years in
workforce
2
years
at this job
30

Assistant Pastry Chef

Assisted the chef with preparing, baking pastries and other baked goods.

  • Prepared and baked fresh bread daily for a number of day care centers
  • Helped maintain a high level of cleanliness in the kitchen each day:
  • Catered local events, parties and weddings
  • Completed inventory on all food supplies
Candidate Info
4
years in
workforce
2
years
at this job

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