Pastry Cook resume examples

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Skillful Pastry Cook resume

Collette M. Dennis
Summary

Experienced Cook and Baker with 8 years of experience in high-pressure culinary environments. Adept at preparing large volumes of food quickly and efficiently. Specializes in skillfully producing high-quality pastries and bread.

Skills
  • High-volume production
  • Supervision and training
  • American and European pastries
  • Food safety and sanitation
  • Food and labor cost control
  • Plating and presentation
Experience
Pastry Cook 10/2018 － Current Nomad Las Vegas Las Vegas, NV
  • Prepares dessert components including, mousses, sauces, and ice creams/sorbets for station and BEOs
Lead Pastry Cook 04/2017 － 12/2018 Chica Las Vegas Las Vegas, NV
  • Maintained supervisory role in the absence of the Pastry Chef
  • Decorated cakes, cupcakes, tarts and pastries as well as special order items
Bakery Manager 06/2015 － 05/2017 Chin Chin Las Vegas, NV
  • Managed and assisted bakery staff in producing for restaurant buffet and wholesale bakery client Hershey's Chocolate World.
  • Oversaw daily purchasing, cost controls and inventory to ensure cost effective par levels.
  • Trained and cross trained all bakery staff for all phases of production.
  • Developed and implemented new baking program for breakfast and lunch dessert buffet.
Cook + Baker 04/2012 － 12/2014 Norwegian Cruise Line Honolulu, HI
  • High volume production of from-scratch artisan pastries and breads catering to and 11 restaurant outlets and 2600 passengers
  • Cross trained in different stations spanning several restaurant outlets, including Asian Fusion, French Bistro, Buffet and Steakhouse
Lead Baker 07/2011 － 03/2012 E.Leaven Food Co. Chicago, IL
  • Opening supervisor for breakfast production.   
  • Managed bakery product inventory, ordering and receiving.
  • Executed bakery production for restaurant, bakery, food truck and catering.
Education and Training
2011 The French Pastry School - L'Art de La Patisserie certificate Chicago, IL, United States
Associate of Applied Science: Johnson & Wales University - Culinary Arts Vail, CO, United States
Bachelor of Science: University of Houston - Hotel & Restaurant Management Houston, TX, United States
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Job-winning Pastry Cook resume

BRENDA V. SANCHEZ
Summary
Culinary school attendee with artisan bread training. Pasion for pastry and breads, team player, self-starter, organized. Seeking to expand knowledge of classic techniques and assume wider responsibilities.
Experience
Marriott Marquis San Diego Marina San Diego, CA Pastry Cook 03/2017 to Current
  • Undertake menu creation and planning in consultation with executive chef.
  • Organization and making of production of all plated desserts.
  • Ensure desserts are compliant with restaurant standards.
  • Assist banquets pastry team with production for events and/or plate ups.
Maison Kayser New York, New York Baker 06/2016 to 12/2016
  • Mixed, proofed, shaped and baked dough for baguettes and other breads.
  • Mixed by reading recipes, scaling and measuring ingredients and operating an industrial mixer.
  • Set heat and humidity temperatures for proof box.
  • Complied with all health and safety codes.
  • Filled out inventory and production sheets and informed head baker of stock levels.
  • Replenished and rotated food items, following correct food storage procedures.
  • Determined quantity of product to prep for next day's operation by maintaining detailed production schedule.
  • Routinely cleaned and maintained bakery equipment and oven.
Edible Arrangements Chula Vista, CA Customer Service 02/2015 to 09/2015
  • Carefully and attentively took customer orders by phone and in person.
  • Opened and closed the store.
  • Complied with all health and safety codes.
  • Cut, peeled and prepped seasonal fruit for arrangements Resolved customer concerns in a positive and constructive manner.
Pasion Arte Culinario Mexicali, Baja California Pastry Chef 04/2013 to 10/2013
  • Pasion Arte Culinario ­ Mexicali, Baja California, Mexico Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Recruited, hired and trained a staff of efficient, hardworking associates.
  • Effectively prepped, stored, rotated and stocked product.
  • Determined quantity of product to prep for next day's operation by maintaining detailed production schedule.
  • Managed inventory, labor, expenses and other operational processes.
Cake Decorator 05/2012 to 08/2012
  • Marcela's Cake Shop ­ Mexicali, Baja California, Mexico 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.
  • Carefully and attentively took customer orders by phone and in person.
Under take dessert menu creation  and planning in consultation with the executive chef.
Organization and making of production of all plated desserts,
Ensure desserts are compliant with restaurant standards.
Assist banquets pastry team with dessert production and or plated ups.
Under take dessert menu creation  and planning in consultation with the executive chef.
Organization and making of production of all plated desserts,
Ensure desserts are compliant with restaurant standards.
Assist banquets pastry team with dessert production and or plated ups.
Under take dessert menu creation  and planning in consultation with the executive chef.
Organization and making of production of all plated desserts,
Ensure desserts are compliant with restaurant standards.
Assist banquets pastry team with dessert production and or plated ups.
Education and Training
Bachelor of Arts: Culinary Arts 2017 Culinary Art School, Tijuana, Baja California, Mexico Culinary Arts
Associate of Arts Escola de Patisseria Gremi de Barcelona, Barcelona Emphasis in Chocolate and Confection Chocolate Master Training Workshop
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Experienced Pastry Cook resume

Sandi C.Tello
Professional Summary
Energetic culinary professional with a blend of creativity and passion, an associate's  degree  on culinary arts 7+ years in the food service industry in all types pf upscale restaurants seeking a position in an respectable stablishment that will help me advance in my career path as a Chef.

experience
Canapé cook Jun 2017 - Dec 2017
Chez TJ Mountain View, CA
  • Responsible for the production and plating of canapé for tasting menu
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Verified freshness of products upon delivery.
  • Developed special menus and dishes for guests with dietary restrictions, vegans and vegetarians.
  • Excelled in a fast and high stress environment
  • Were awarded with Michelin star while working there
Chef de Partie Oct 2016 - Jul 2017
Vina Enoteca Palo Alto, California, United States
  • preparation of sauces, purees, fabrication of meat, poultry, fish, prepared vegetables, starches and garnishes
  • cooking techniques: sous-vide, braising, poaching, Sautéing, French frying, grilling
  • set up station location in line with restaurant guidelines
  • worked alongside head chef de cuisine to produce and perfect menu items
  • in charge of kitchen closing procedures in absence of sous chef
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Perform extra responsibilities as requested by the management
  • assisted at other stations of the kitchen such as primi and antipasti when needed
  • received and check produce for freshness and quality control daily
Chef Instructor Jul 2016 - Jul 2017
Sur La Table Palo Alto, CA
  • Demonstrate basic, baking, sauteing, grilling, frying cooking techniques including knife skills and basic knife cuts.
  • Assign participants kitchen tasks that allow each individual to gain hands-on practice guiding and encouraging them to improve their cooking skills and techniques
  • Maintain a skilled kitchen staff by properly coaching, counseling and leading employees.
  • Ensured all staff understood expectations and perimeters of the kitchen, goals and daily kitchen work.
  • Plan and direct food preparation in culinary activities.
  • Maintain positive and professional approach with co-workers and costumers.
Pastry chef/ Garde manger Nov 2015 - Jul 2016
LV Mar Redwood City, CA
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items.
  • Trusted to work in absence of the chef owner.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Pastry cook Oct 2014 - Jun 2015
Mon Ami Gabi Paris Hotel, Las Vegas
  • Responsible for the production of a wide variety of French style desserts like, flavors sorbets, custards, sauces, syrups,breads and other baked goods.
  • Prepared all menu items following recipes and yield guides, according to the hotel standards.
  • Informed the executive Chef of any foreseeable shortages before items run out.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • performed inventory daily of all desserts and stablish priority items for the day
  • In charge of making family meals for the staff ranging from 25 to 35 people.
Education
Associate of Applied Science: Culinary Arts 2012-2014
Le Cordon Bleu Las Vegas, NV
Skills/ interests
  • Knowledge of safety, cleanliness and safe food handling measures
  • dependable
  • strong leadership and relationship building skills
  • excellent knife skills
  • Food presentation talent
  • Hospitality and service industry background
  • native in spoken and written English and Spanish
  • Traveling, art, music
  • passion for creating an exceptional culinary experience for guests
  • Effective planner
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