Chef (Pastry) resume must skillfully specify your aims and objectives in order to outline how you will earn a value towards the employer's organization. Pastry Chef Resume Section Headings Education, skills, and work experience are considered among the most important sections of … Virginia ranks number 11 out of 50 states nationwide for Entry Level Pastry Chef salaries. Junior sous chef resumes are usually synonymous with assistant chef resumes. 74 open jobs for Executive pastry chef in Toronto. Pastry Chef role is responsible for pastry, training, leadership, bakery, baking, interpersonal, software, planning, payroll, supervision. Home: (555) 322-7337. Ambitious and promising young chef with culinary education and prestigious intern and entry-level work experience. I believe that my qualifications and passion for creating delectable pastry would allow me to become a valid member of your kitchen's pastry chef team. Apply to Line Cook, Baker, Culinary Manager and more! Summary. When you are writing a resume for an entry-level position, it will be more general than when you write a resume targeted for a higher-level job.It will likely contain more information related to your education, internships, and volunteer work than a resume for a mid-career candidate. Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. Assistant Pastry Chef Resume Examples. It’s the one thing the recruiter really cares about and pays the most attention to. Pastry cooks work under the direction of the head baker or pastry chef, following recipes and learning baking techniques. Maintain restaurant food costs at 32% in line with the industry standard and revenue expectations. You will go ‘wow’ when you have a glance at this wonderful template. • Read, understand and use all standard formulas 83 open jobs for Entry level bakery. Cook up the perfect chef resume with the free downloadable example, cover letter, and 4 chef-tailored writing tips found below.. Representative Pastry Chef resume experience can include: Make sure to make education a priority on your pastry chef resume. 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role. Attained level of Certified Master Chef from American Culinary Federation, demonstrating skills to perform culinary art to the very highest of standards. Resolve guest complaints, ensuring guest satisfaction, Plate desserts for serving both a’la carte and banquet parties of 100 or more, Prepares and present baked pastries including the preparation of, The Pastry Chef is responsible for the purchase of food in absence of the Executive Chef. Pastry Chef Resume Examples Pastry Chefs make baked goods, like desserts and breads, and they're often in charge of professional kitchens' pastry departments. This free Pastry Chef job description sample template can help you attract an innovative and experienced Pastry Chef to your company. requesting of daily food requisition, monitors and controls the food cost and other related cost, Trains, guides and develops immediate sub-ordinates in achieving higher level of excellence, Planning a creative and innovative menu with plenty of variety, Preparing baking for breads, breakfast, snacks, lunches and desserts, Collaborating with and supporting team members in exceeding guest expectations, Responding to guest requests in an attentive and effective manner, Maintaining a professional appearance and work area, Providing radio support in remote lodge environment, Organizing and assisting with unloading food trucks, Five years as a pastry chef with some supervisory duties, One year catering to exclusive clientele delivering high end products with excellent execution, Some savory cooking experience would be an asset, Working knowledge of a broad range of cultural cuisines, Ability to customize a high end menu to guests from around the world, Strong organizational skills – able to multi-task in a fast pace environment, Superior customer service and guest relations skills, Genuine appreciation for heli-skiing and outdoor adventure, Responsible for the physical aspects of kitchen operation, Exceeding guests’ expectations as far as food quality and presentation are concerned, At least 5 years of experience in a high volume restaurant production, preferably in a hotel and casino environment, Organizational skills to plan time effectively and work without direct supervision, Contribute to high levels of customer service, Assist in the preparation, cooking, and presentation of food to the highest standard, Comply with and have full knowledge of regulations regarding Health and Safety, Undertake any reasonable duties that may be assigned by the Head chef or senior manager in the hotel, Complete all aspects of the training programme, Ability to work a variety of shifts including weekends, days, afternoons and evenings, To assist your outlet Manager with the orientation of new members of staff, To assist Executive Pastry Chef in performing his duties, Ensure that all pastry items are prepared in a timely fashion and to the appropriate standards, Assist in the ensuring that all deliveries are properly checked and accounted for, Ensuring that all pastry items are adapted to the appropriate standard of presentation, To co-ordinate with Executive Pastry Chef on the quantity of items to be prepared, To ensure cleanliness of all utensils and pastry working area, Establishes and maintains effective employee relationships. Read the description of the job you want to apply for and write down all the experience required. • Good knowledge of Hawaii’s places of interest as well as directional knowledge of Hawaii Plating up food (I was very good at this due to my intense spacial-awareness and artistic aura) Mixing batter for cupcakes & … Customise the template to showcase your experience, skillset and accomplishments, and highlight your most relevant qualifications for a new baker pastry chef job. A sous chef, sometimes referred to as its full name, a Sous-Chef de cuisine, is right under the executive chef in a commercial kitchen and restaurant. and make appropriate orders within budget, Guide and motivate pastry assistants and bakers to work more efficiently, Identify staffing needs and help recruit and train personnel, Responsible for the production of all pastries, cakes, cold/hot desserts, toppings in every outlet, To prepare production charts of all the bakery and pastry items and monitor them from time to time, Ensure to exceed guest expectations in quality and service of the food products, Supervise the preparation and production of all bakery products, Ensure that all HACCP procedures are followed and clear records are maintained at all the times, Any matter which may affect the interests of Pullman Cayo Coco should be brought to the attention of the Management, Plan and design menus, responsible for presentation of pastries, bakery items and chocolates, Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency, Follows guidelines laid by the Executive Chef on menu plan and design, Motivate and develop staff to ensure smooth functioning of the department and promote teamwork, Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service, Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction, Supervises all bakery employees through guiding, counseling and training them in the proper performance of their duties according to The company employee development standards, Develops and presents creative “out of the box” dessert selections for special themed events and new outlet menu development, Orders all raw materials needed according to established company product standards, Maintains production at required volume levels, Originates recipes and issues recipes to bakers while ensuring that they are precisely followed, Minimizes waste and inspects all raw materials to ensure quality standards are met, Maintains an ongoing research and development agenda to ensure that any bakery trends and or new products are considered and brought to the attention of the culinary team, Maintains the bakeshop, all bakery display areas on both properties and equipment in a clean, sanitary and operational condition, Implements established safety policies and ensure they are followed, Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies, Minimum of three years experience in all phases of restaurant and hotel baking and pastry work, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills are required, Must be able to get along with co-workers and lead a team by example, as well as work side by side with the team, Must be able to respond calmly and make rational decisions when handling employee conflicts, Must be able to work inside and maneuver throughout the Bakery, Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero, Must be able to lift pans of hot foods and bowls and trays of cold food, Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the Bakery, Must be able to read recipes, follow their directions, and re-write recipes to adjust to quantities required, Must be able to operate bakery equipment, such as, mixers, sheeters, ovens, conical rounders, roll make up equipment, automated dividers, batch freezers and proof boxes, Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others, Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various pastry dishes, Review products, analyse recipes, determine food, labor, overhead costs and assigns prices to pastry menu items, Minimum of 2 years work experience as Pastry Chef (or Assistant Pastry Chef in larger operation), Ideally with a professional diploma in pastry specialization, Good practical, organizational and adequate administrative skills with a flair of creativity are a must, Spanish and English communication skills are a must, Assist Executive Chef to manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit, Assist Executive Chef to manage all functions of the Pastry Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation, Assist Executive Chef to oversee special events and special food promotions, Assist Executive Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation, Maintain updated and accurate costing and documentation of all pastry dishes prepared and sold in the food and beverage operations, Control labor costs within assigned kitchen department, Controls all food requisitions and orders to ensure proper quantities and best quality is purchased, Establish and maintain guest relation, deal effectively with guest and take appropriate action to resolve guest complaints, Ensure that equipments, stores and working areas are in proper operational condition and cleaned on a regular basis, Maintain high quality of food up to the hotel standard, Ensure all set of standard for hygiene; sanitation and safety are followed all times, Plan in conjunction with the Executive Chef and outlet chefs, activities, promotions, menu implementations according to the annual plans, Ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned, Plan co-ordinate and supervise all pastry menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation, Prepare evaluation report for all pastry employees as required by policy and procedure, Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards, Monitor cleanliness and hygiene of all Pastry areas with the stewarding department and lead HACCP program in the Pastry department, Be understanding of the labour budget of the pastry kitchen, Fluency in English and Chinese Mandarin (verbal & written) essential, The Pastry Chef reports to the Executive Chef. 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