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Executive Pastry Chef Resume Samples
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0-5 years of experience
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
0-5 years of experience
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
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
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.
0-5 years of experience
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.
0-5 years of experience
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.
0-5 years of experience
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
0-5 years of experience
- 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
6-10 years of experience
- 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.
0-5 years of experience
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.
0-5 years of experience
Responsible for all Pastry and execution
- Managed staff in multiple departments
- Managed ordering, receiving, and inventory for all food items, keeping records and tracking usage of items.
- Developed pastry program that met all client's needs, especially those with alternative diets, increasing revenue flow overall.
- Developed and designed spreadsheets and other documents for recording and tracking inventory and budgets.
- Helped develop a food handbook for the restaurant that researched and explained ingredients and ethos of restaurant.
- Created a kitchen organization system for ease of employee use and overall efficiency.
0-5 years of experience
Produced a wide array of pastries, cakes and desserts for buffets and a la carte service for large private parties and special events with $4 million in annual sales.
- Designed, produce and decorate wedding, specialty and birthday cakes
- Oversaw quality control
- Supervised kitchen staff
0-5 years of experience
Supervised and coordinated activities of employees engaged in preparation of desserts, pastries, confections and ice cream.
- Planned production for pastry department, according to menu or special requirements.
- Participated in preparing desserts.
- Successfully handled dessert production for 3600-person I. A. C. P. Gala dinner.
0-5 years of experience
Created fusion dessert menu and artisan bread baking for upscale dining room and banquet hall
- Hand-crafted chocolate truffles, bonbons, and other candies
- Designed and assembled seasonal display case including ginger bread houses fondant and marzipan displays.
- Administered staffing, ordering and consulting with clients for special Ordering, staffing and working with clients for special occasion dessert
0-5 years of experience
- Supervised full-time staff of seven, providing service to [company name], Mrs. Parks Tavern, and a vast banquet facility
- Average annual sales exceeded $8 million
- Co-managed hotel food and beverage operation
- Key participant in concurrent three star reviews from The Chicago Tribune and The Chicago Sun Times
0-5 years of experience
- Developed and designed banquet dessert menu and daily a la carte desserts.
- Responsible for maintaining and ordering product inventory.
- Organized the daily production and inventory of desserts.
- Coordinated production of desserts during service.
- Created and produced specialty cakes for events such as weddings, receptions, baby showers and bridal showers.
0-5 years of experience
Executive Pastry Chef
- Assisted in the development of recipes.
- Fast-paced fine dining restaurant.
- Ran pastry department and trained junior workers.
- Organized and wrote dessert menus, catering event orders, and specialty party menus.
- Produced and plated seasonal desserts with Farmers Market produced and dairy.
- Recorded and tracked ordering to help maintain food costs at a low.
- Worked and catered major events with 1500 people or more such as Dine LA, Feast of LA, March of Dimes.
0-5 years of experience
Produced a wide array of pastries, cakes and desserts for buffets and a la carte service for large private parties and special events with $4 million in annual sales.
- Designed, produce and decorate wedding, specialty and birthday cakes
- Oversaw quality control
- Supervised kitchen staff
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.
0-5 years of experience
- Transformed the deli cases using new recipes for breakfast pastries and Swedish and French pastries
- Supervised and directed sous chef and other kitchen personnel
- Coordinated product ordering with vendors
- Created cakes and petits fours for special occasion events and caterings
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
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
- Implemented Sunday brunch program
- Created and updated bread and pastry menus
- Implemented in house special occasion and Wedding cake program
- Executed banquets of 20 - 300 guests
- Managed purchasing and inventory of all dry good items
- Handled scheduling of bakeshop staff
0-5 years of experience
- Developed and implemented quarterly menu for fine dining establishment based on guest demand and dessert trends
- Weekly and Holiday dessert specials- development, implementation, and marketing
- Monitored weekly/monthly/quarterly BOH labor and food cost
- Conducted daily food inventory and ordering, mid-and end-of month inventories, and implemented necessary adjustments according to price fluctuations
- Responsible for staffing department, bi-yearly reviews, and scheduling
0-5 years of experience
Working Chef for a high volume Mountain Resort consisting of eight venues, five off site banquets facilities and resort owned produce farm.
- Supervision, coaching and training of pastry staff to execute all breads, desserts, and pasties to the highest standard
- Opening of Coffee/Pastry Shop, Pool Cabana, and the addition of Private Club production to daily operations
- Control on purchasing, inventory, and cost control
- High volume of banquets ranging from 15ppl to 300ppl
0-5 years of experience
- Organized and ran the Hay Harbor café. Created pastries, juices, smoothies, coffees and espressos to sell.
- Created a menu of 9 neo-classic desserts. Made all components daily and assisted in plating during restaurant hours.
- Made desserts for weekly dinner buffet helped run the salad and sandwich bar at the Harbor Deli during lunch hours.
0-5 years of experience
Manage production and service of 6 outlets, 14 event rooms, supervising manning of 10 Pastry Cooks and Bakers.
- Organise daily specials and weekly promotions of desserts menu items.
- Daily preparation, production, and organization of daily menu items and customer orders.
- Maintain quality control of product line.
- Order and requisition food and supplies in accordance with established specifications.
- Standardisation of recipes and quality control of the products.
- Participate interactive cooking in the Studio expérience.
0-5 years of experience
Supervised and prepared all plated and pastry desserts
- Prepared recipes and developed up to four new desserts weekly as menu changed
- Prepared daily breads, sauces, cakes, confections, cookies, meringue and mise en place rotation
- Weighed and mixed ingredients using electric mixers, blenders, rulers, and pastry knives
- Baked items for catering and special events
0-5 years of experience
- Oversaw all pastry production for three large volume producing $28 million dollars annually
- Trained existing staff from the ground up in methods of scratch baking and presentations
- Communicated with Banquet Sales department in regards to BEO specifications and group pastry needs
- Executed Guest Tastings and In Person Interaction to discuss event details and the event vision
- Developed a house made chocolate program including 10 flavors of molded chocolate guest amenities
- Coordination of plate ups of up to 3,000 guests
10+ years of experience
Daily production and quality control of bread/rolls, pastry and desserts, including showpieces, wedding cakes and specialty items for full-service pastry shop. Managed staff scheduling, day to day operations including menu creation and implemented a cross-training program for employees.
- 3 Gourmet Banquet facilities serving 100-300
- Daily buffets 1800-2300 meals (Sunday specialty Brunch)
- 2 Snack bars.
- Coffee Shop serving 1200-1500 seats
- Supported Catering department 900 seats (2 ballrooms, and various other rooms)
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