Pastry Chef resume examples

Produced up to 100 pastries, cakes, breads and other desserts each day. Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation. Washed and disinfected kitchen area, floors, tables, tools, knives and equipment. Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes. Weighed and labeled products. Bussed, cleared, cleaned and set tables in a quiet and efficient manner.

Established a safe play environment for the children, Instructed children on proper health and personal habits. Organized and engaged in recreational activities such as games and puzzles, Encouraged children to be understanding of and patient with others, Allowed for ample outdoor recreation time, Incorporated music and play into developmentally appropriate activities.

• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Verified proper portion sizes and consistently attained high food quality standards.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Practiced safe food handling procedures at all times.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

• Hired and managed all kitchen staff.
• Purchased food and cultivated strong vendor relationships.
  
• Correctly calculated inventory and ordered appropriate supplies.
  
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  
• Prepared for and executed new menu implementations.
  
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  
• Conducted annual performance reviews.
• Coordinated and organized all restaurant inventory.
• Oversaw food preparation and monitored safety protocols.
• Motivated staff to perform at peak efficiency and quality.
• Operated all kitchen equipment adeptly.
• Set performance expectations and provided honest feedback.
• Upheld standards of cleanliness, food handling and safety.
• Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
• Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
• Followed checklists for shift start and end to help with smooth transitions.
• Established and maintained a positive work environment.
• Conducted performance reviews.
• Created effective employee schedules that maintained coverage at peak times and minimized labor costs.

• Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
  
• Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
• Cooked and packaged large batches of food that were prepared to order or kept hot until needed.

• Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
• Iced and airbrushed cakes and other pastries for customized orders.
  
• Developed new products based on seasonal ingredients, holidays and dessert trends.
  
• Recruited, hired and trained a staff of efficient, hardworking associates.
• Opened and closed bakery.
• Complied with all health and safety codes.
  
• Determined quantity of product to prep for next day's operation by maintaining detailed production schedule.
• Established merchandizing, sales and profit objectives.
  
• Conducted employee evaluations, assessing strengths and reassigning accordingly.
• Managed inventory, labor, expenses and other operational processes.
  

Prepared all breads, pastries, cakes, desserts.

Ordered all groceries for baked goods.

Received deliveries and inspected fish, meat and vegetables.

Trained prep crew in English and Spanish.

Prepared banquet and catered desserts.

Designed and executed wedding and special occasion cakes.

• Personalized creations for holidays, weddings, graduations and personal events.
• Produced  pastries, cakes, breads and other desserts each day.
• Cycled menus to keep offerings fresh and interesting for customers.
• Kept facility compliant with health codes, sanitation requirements and license regulations.
• Followed checklists for shift start and end to help with smooth transitions.
• Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
• Tended to the buffet and made sure food items were replenished as soon as they ran low.
• Maintained high standards of cleanliness and sanitation.
• Negotiated product prices, availability, distribution and delivery deadlines.
• Decorated cakes, cupcakes, cookies and special occasion trays.
• Supervised, trained and developed team members in accordance with company policies and procedures.
• Conducted performance reviews.
• Developed sales and profit margin plans, maintained margins and determined turnover objectives.
• Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
• Expertise in baking artisan breads and pastries.
• Hired and managed all kitchen staff.
• Established and maintained a positive work environment.
• Updated daily logs, computer tracking systems and other relevant documentation.