Sample Executive Pastry Chef Resume

Posted in Chef Resume Examples

Armando Holder
4219 Gnatty Creek Road
Hicksville, NY 11612
(222)-393-4291
[email]

Job Objective Seeking an Executive Pastry Chef position where I can use my excellent culinary skills in order to provide exceptional services.

Highlights of Qualifications:

  • Strong experience working in a 4-5 star hotel as Pastry Cook
  • Profound knowledge in supervising pastry baking operations
  • Deep knowledge of pastries, desserts, pies, chocolate tiers and occasion special cakes
  • Familiarity with all aspects of bakery preparation
  • Good understanding of P&L, budgeting process, CCHD regulations and codes
  • Skilled at using dough formers, mixers and other baking equipments
  • Ability to mix various ingredients to develop new desserts
  • Ability to develop pastry and baking recipes for large quantity production

Professional Experience:

Executive Pastry Chef
Turning Stone Resort Casino, Hicksville, NY
August 2007 – Present

  • Supervised duties of pastry staff and adhered to guidelines stated by department and company.
  • Assigned tasks to pastry cooks and bakers as required.
  • Ensured to uphold maximum standards of food quality at all stages of pastry production.
  • Maintained and supervised inventory and all bakery supplies as necessary.
  • Ensured to complete, oversee and sign all purchase requisitions.
  • Monitored and maintained inventory costs in alliance with allocated budget.
  • Coordinated and inspected pastry project racking and accountability of assigned area.
  • Supervised routine operations of pastry shop and outlets to ensure guests are served as best as possible.

Executive Pastry Chef
The Gasparilla Inn & Club, Hicksville, NY
May 2004 – July 2007

  • Prepared all pastry items as available and ordered in market including cookies, breads and brownies.
  • Decorated and presented desserts and pastries attractively.
  • Supervised production operations of pastry segment.
  • Ensured high quality check at every stage of pastry cooking zone.
  • Directed and monitored pastry players.
  • Provided pastry staff with consistent training and leadership as needed.
  • Ensured steady quality through normalizing production recipes.
  • Maintained clean and well organized kitchen always.

Education

Bachelor’s Degree in Culinary Arts
Slippery Rock University, Slippery Rock, PA

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