Executive Pastry Chef Resume Examples

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

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

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

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.

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.

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.

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

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

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.

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.