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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
This resume is created in 7 minutes.
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


This resume is created in 7 minutes.
Summary
Quality focused Pastry Chef and Line Cook with years of experience in high-pressure culinary environments. Skilled in preparing small and large volumes of quality food quickly and efficiently.  Eager to get into the kitchen to use culinary education and expertise.  
Skills
  • Efficient, high quality line cook skills
  • ServSafe certified 
  • SafeStaff certified
  • High volume production capability
  • Menu planning experience 
  • Strong Knife Skills
  • Expert pastry and cake decorating skills
  • Experienced in kitchen cost control
  • Good leadership skills but works well as a team
  • Focused and disciplined
  • Reliable, punctual and committed to customer service 
  • Management Experience
Experience
Pastry Chef/Line Cook Oct 2017
Cafe J's Lubbock, TX Created all desserts and breads for the restaurant; controlled costs while developing weekly dessert menu.  Worked the line at the saute station and as an expediter.  
Pantry Cook/Line Cook Dec 2013 to Dec 2014
Las Brisas Steakhouse Lubbock, TX Prepped all food for lunch and dinner services.  Worked the pantry station on the line making appetizers, desserts, and salads.
Executive Pastry Chef Aug 2012 to Feb 2014
Texas Tech Club Lubbock, TX Produced breads and desserts for restaurants, banquets, and football games.  Managed two additional employees.  Responsible for food costs while creating dessert menu.
Pastry Cook Jan 2012 to Jul 2012
World Center Marriott Orlando , FL Produced desserts for hotel including catered events and hotel restaurants.  Created specialty cakes and cake decorating, macaroons, danish, croissant, puff pastry and breads. Responsible to assist in the construction and decoration of life-size ginger bread house at Christmas time.
Education and Training
Associate of Arts, Patisseri and Baking 2012 Le Cordon Bleu Orlando, FL, USA
This resume is created in 7 minutes.
Summary
Culinary school attendee with artisan bread training. Passion for pastry and breads, team player, self-starter, organized. Seeking to expand knowledge of classic techniques and assume wider responsibilities. 
Skills
  • French baking techniques
  • Holiday baking
  • Active listener 
  • Adaptive and creative
  • Fast learner 
  • Highly observant
Experience
03/2017 to Current
Pastry cook Marriot Marquis and Marina San Diego, CA
  • Effectively manage and assist pastry staff in producing food for banquets and restaurant.
  • Consistently emphasize food quality and specialized baking techniques.
  • Creatively decorate cakes, cupcakes, tarts and pastries as well as special order items.
  • Correctly operate all bakery equipment, including ovens, proofers, fryers, sheeters, scales and mixers.
  • Maintain safe and sanitary area by checking food product freshness.
  • Consistently keep a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Establish and maintain open, collaborative relationships with the kitchen and pastry team.
  • Consistently emphasize food quality and specialized baking techniques.
06/2016 to 01/2017
Baker Maison Kayser New York, NY
  • 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. 
Education and Training
Culinary Arts Culinary Art School Tijuana, BC, MX
2017
Escola de Pastisseria Gremi Barcelona Barcelona, Catalunya, Spain International Chocolate Master