- Featured in:
More Pastry Chef Resumes
Use these Pastry Chef samples as a guideline or visit our extensive library of customizable resume templates.
High Quality
The best examples from thousands of real-world resumes
Expert Approved
Handpicked by resume experts based on rigorous standards
Diverse Examples
Tailored for various backgrounds and experience levels
Additional Culinary Resume Samples
Pastry Chef Resume Samples
No results found
0-5 years of experience
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.
6-10 years of experience
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
0-5 years of experience
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
6-10 years of experience
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.
0-5 years of experience
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.
0-5 years of experience
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.
0-5 years of experience
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
0-5 years of experience
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
0-5 years of experience
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.
0-5 years of experience
- 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
0-5 years of experience
Planned, managed, and provided leadership for pastry production operations within 4-star, 4-diamond
luxury waterfront inn consisting of 78 rooms. Regularly met with clients to personally design wedding and specialty cakes for events and banquets. Key player in managing budget, controlling food and labor costs,
customizing desserts, and maintaining productive work environment. Recruited, trained, and oversaw 3
employees, continuously improving skills. Partnered with community resources and charities to provide
dessert demos. Assisted executive chef and banquet sales staff in personalizing special menus.
- Researched and identified high-quality ingredients and cost-effective dishes/equipment for dessert
- Profiled in June 2010 issue of Dessert Professional Magazine.
- Revamped and improved dessert program, introducing homemade breads, ice cream, sorbets, and mignardises.
- Heavily participated in United Way fundraiser with approximately 300 guests.
0-5 years of experience
While working at [company name] I produced baked goods such as Breads, Cakes and Cookies. I was given liberty to create new decorating techniques for plating various desserts and maintained a steady work flow while working under strict timeframes. I performed other related duties as assigned by Executive Chef.
- Designed electronic file systems and maintained electronic and paper files.
- Introduced current trends in order to standardize recipes for pastries and desserts.
- Great at communicating with others, Lead and supervised junior workers.
- Provided adequate information regarding menu changes, individual catering problems and prep list.
0-5 years of experience
In charge of all pastry preparations for four affiliated restaurants.
- Responsible for monthly menu design, costing and planning.
- Hired, trained and supervised staff.
- Created specialty cakes, soufflés, crepes, icing, frosting, chocolate work and dessert sauces.
- Responsible for making approximately 600 made to order plated desserts per weeknight and approximately 900 made to order plated desserts on Saturday evenings.
- Oversaw preparation of the pastry sous chef and cooks and applied personal design techniques for special events.
0-5 years of experience
In charge of all pastry preparations for four affiliated restaurants.
- Responsible for monthly menu design, costing and planning.
- Hired, trained and supervised staff.
- Created specialty cakes, soufflés, crepes, icing, frosting, chocolate work and dessert sauces.
- Responsible for making approximately 600 made to order plated desserts per weeknight and approximately 900 made to order plated desserts on Saturday evenings.
- Oversaw preparation of the pastry sous chef and cooks and applied personal design techniques for special events.
0-5 years of experience
In charge of all pastry preparations for four affiliated restaurants.
- Responsible for monthly menu design, costing and planning.
- Hired, trained and supervised staff.
- Created specialty cakes, soufflés, crepes, icing, frosting, chocolate work and dessert sauces.
- Responsible for making approximately 600 made to order plated desserts per weeknight and approximately 900 made to order plated desserts on Saturday evenings.
- Oversaw preparation of the pastry sous chef and cooks and applied personal design techniques for special events.
0-5 years of experience
Responsible for dessert production for two restaurants
- Excellent plating skills in fast paced lunch and dinner services for up to 400 covers per night
- Enforced and maintained methods and standards of quality and procedures
- Trained and managed pastry staff of four
- Prepared and plated banquet desserts and cheese for two restaurants
- Contributed to the creation of dessert menu
- Other duties include: inventory, assigning production lists, ordering, restocking, and maintaining organization and cleanliness of pastry station
- Assisted head pastry chef as needed
0-5 years of experience
Created a detailed production log & recipe book turning a "mix" bakery into a "scratch" bakery in 3 months.
- Produced pastries, snacks, desserts and bread for 600+ students, faculty and staff daily.
- Ordered all materials & supplies; utilized fresh produce from the school's farm, maintaining a 25% food cost.
- Maintained the bake shop & all its equipment in clean, working order maintaining a 99% with the Health Department.
- Responsible for all labor costs and was able to successfully transform the bakery program, with NO overtime.
0-5 years of experience
- Produced, planned, and executed all desserts for room service, banquets, and restaurant
- Maximized revenue and cash flow by promoting hotel services and adhering to inventory control processes
- Attained People's Choice award for Best Dessert during the Taste of Vail annual competition
6-10 years of experience
Responsible for execution of overall pastries
- Daily seasonal menu writing, recipe development
- Executed client special function requests
- Focused on nutritional and international cuisines
- Supervised and cross trained union and non-union staff
- Purchased and maintained inventory
- Designed and implemented any retail confections and gift baskets
0-5 years of experience
- Assisted in opening new facility and directly lead the development in organization and production process
- Supervision of a three person team, including managerial duties, training, and ensuring efficient cross flow between three kitchens of pastry output
- Developed new recipes and options for resident satisfaction
- Partnered with onsite residents to make certain of resident approval
- Served a customer base of approximately 950 residents daily across three dining rooms
- Partook in fund raising opportunities including teaching an annual pastry class for fund raising for the Breast Cancer Foundation
0-5 years of experience
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
0-5 years of experience
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.
0-5 years of experience
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.
0-5 years of experience
- 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.
6-10 years of experience
- 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
0-5 years of experience
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.
0-5 years of experience
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
0-5 years of experience
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.
0-5 years of experience
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.
0-5 years of experience
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
0-5 years of experience
Responsible for plate presentation and that it meets the standards that have been set.
- Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef
- Liaise with all kitchen production areas for their daily food orders and submit to Executive Sous Chef/purchaser to prepare Market List in a timely manner
- Maintain hygiene standards within guidelines that all food items are properly covered at all items
- Ensure that all coolers and freezers are organized & maintained as per standards
0-5 years of experience
Waitress in the front of the house and learned communication skills and responsibility
- Learned the skill of catering by making large quantities of desserts for customers
- Managed desserts being sold and desserts being made
- Learned price control and pricing of pastries
0-5 years of experience
Supervises and coordinates activities of cooks engaged in preparation of desserts, pastries, confections, and ice cream
- Head pastry chef at a large facility serving over 1500 meals a day.
- Supervised staff of 3 pastry chef and responsible for baking breakfast and lunch meals also for baking desserts for both meals.
- Responsible for maintaining and ordering food stock.
0-5 years of experience
Produces all sweet components, for front and back of house needs, from start to finish
- Produces and arranges assorted pick up style and plated desserts for catering events and private parties for groups as small as 15 guests to as large as 200 guests
- Presents desserts in an upscale and elegant manner
- Manages the bakeshop inventory
- Maintains the cleanliness and upkeep on the bakeshop and its' equipment
0-5 years of experience
Personally direct and cultivate a high volume service of individually crafted, multi-component and intricately plated desserts.
- Responsible for the production of house made ice creams, sorbets, cookies, garnishes, custards,
- Oversee daily preparation of all complimenting chocolate/caramel based sauces, coulis, compotes,
- Direct the production of all desserts for special events, wine dinners and catered events.
- Personally responsible for sourcing, negotiating purchasing all product weekly for entire pastry
- Successfully enforce performance standards, policies and procedures as they relate to the culinary
- Provided research and development for new dessert concepts, menu and recipe analysis resulting in increased check averages and overall sales.
0-5 years of experience
- Pastry chef in charge of making desserts for restaurant
- Prepared and served dessert for banquets of more than 200 people
- Created new desserts for customer satisfaction
- Maintained dessert menu and updating them when needed
- Responsible for salads and salad dressing to be served daily
- In charge of cold menu items
0-5 years of experience
Organized paperwork and assign daily tasks to staff
- Oversaw pastry assistants and staff on catering requisitions
- Assisted head cake designer on production of cakes
- Worked with local universities on events
- Developed specialty plated desserts, themed cakes and cupcakes
- Understand how to work with special dietary restrictions
- Developed dessert menus for clients
0-5 years of experience
Create all pastry items on rotating dessert menu.
- Supervised and assisted culinary staff in the production of all menu items
- Maintained inventory and ordering system for all kitchen items including dry goods, meat, seafood, and produce
- Manage all line stations including grill, sauté, and salad stations.
- Assisted with menu development, including weekly specials and new menu items.
0-5 years of experience
- Baked and decorated cakes, éclairs, cannoli's, pies, tarts, cream puffs, cupcakes, ice cream
- Managed the bakery for 1 year until they hired head chef.
- Helped the chef prep the fruit tarts and what was needed to be done.
0-5 years of experience
Supervise bakery personnel in areas such as scheduling, training, coaching, motivation and payroll.
- Cooperation with all departments to verify an efficient and professional way of representing [company name]s.
- Development of dessert menus for outlets and banquet functions.
- Ensure that all menu and banquet production meets service standards.
- Involvement in day-by-day menu meetings and service events.
- Assign, supervise and train personnel in matters related to the functions of the bakeshop required by service standards.
- Involvement in dessert plating, bread making, cake decorating, and sugar work.
0-5 years of experience
running the pastry department of five restaurants, which includes retail, catering, wholesale, and mail order
- creating the dessert menu for retail, catering, and parties
- training pastry assistants to do production for breakfast, lunch, and dinner
- using Compeat to cost out desserts and track inventory
- meeting labor and food cost percentage goals set for each quarter
- testing developing new recipes
0-5 years of experience
Supervises employees and engages in the verifying and upkeep of records on incoming and outgoing
shipments
- Oversees incoming and outgoing shipping activities to ensure accuracy, completeness, and condition
- Provides supervision, training and guidance to interns
- Organizes and supervises the function of the kitchen ensuring timely and efficient execution of set
- Responds proactively to performance concerns, discipline, employee complaints and other employee
- Report directly to the Pastry Chef/ Executive Sous Chef
- Ensure proper stock rotation in all areas of the pastry kitchen and minimize wastage
- Costing and price setting of retail items
- Hired, trained and managed a 7 person staff
- Rebuilt and restructured kitchen operating system and wrote rotating menu before completion of culinary
- Implemented Excel and PowerPoint based programs to improve kitchen documentation and training
0-5 years of experience
Worked as part of a team preparing pastries for 2,800 passengers and crew
- Worked alone preparing pastries for 800 crew members
- Baked and decorated birthday and wedding cakes
- Prepare, plate, garnish and set up main dining and buffet restaurants
- Maintain inventory and provisions
- Insure FDA national food safety standards maintained at all times
0-5 years of experience
Vast experience in specialty cakes, pastries and breads. Artistically creating showpieces or centerpieces.
- Responsible for the planning and execution of the dessert menu.
- Supervision of assistant pastry chefs. Established and mentor team.
- Responsible for Coordinating and Setting time cycles for product preparation.
- Responsible for proper dough cutting, portion control, and baking techniques.
- Responsible for Development of new designs and recipes. Specializing in the creation of signature desserts.
- Setting and working within a set budget.
0-5 years of experience
Responsible for all baked goods and prepares specialty items such as breads, cakes,
pastries.
- All baked goods were done from scratch
- Prepared flavoring sauces from various fruits for butter creams and desserts.
- Measuring and scaling accurately as per the recipes
- Knowledge of making fondant and handling /storing it
- Prepared various types of butter creams and ganache
- Decorated cakes and cupcakes with butter cream, ganache or fondant on a small and large scale
0-5 years of experience
Excellent production knowledge and time management skills as well as an attention to detail with decoration and taste quality
- Dessert menu creation of weekly a la carte, buffets, holidays, and weekly dinners
- Responsible for the design and production of unique specialty and wedding cakes
- High-end scratch pastry production including breakfast pastries, ice cream, cakes, tortes, candies, pies, etc.
- Cater to members special dessert requests
- During extra busy times, expedites gourmet meals and run the pass
6-10 years of experience
- Prepare breakfast and desert baked goods for events ranging from ten to 10,000 people
- Assist in developing and testing new deserts
- Assist in preparation and organization of banquets and plated dinners
- Operate action stations during banquets and parties
- Proficient in the use of professional baking equipment
0-5 years of experience
In-put daily cash transactions (including voids, refunds, shortages & etc.)
- Resolved customer complaints in a professional demeanor
- Consult with clients to determine needs and market creative cake concepts for special events
- Supervise and train pastry assistants to skillfully and efficiently prepare baked goods
- Order and requisition food and supplies to meet production needs while limiting expenses
- Baked and decorated cakes and cupcakes using variety of advanced techniques
10+ years of experience
- Full manager in charge of 10 -12 employee's.
- Overseeing full operation of business; employee scheduling and wholesale invoicing.
- Performed all customer service duties
- Successfully handled all trouble shooting, ordering and billing of all accounts.
Culinary Cover Letter Examples
