Pastry Chef Requirements. Maintain restaurant food costs at 32% in line with the industry standard and revenue expectations. Review our chef resume samples below for suggested phrasing, structure, and content when you apply to an internship or entry-level job. 9. Hardworking cook/baker with over 15 years of experience. Junior sous chef resumes are usually synonymous with assistant chef resumes. Was a high-energy, positive addition to the team and helped to maintain team morale. It comes with a very well organized, clean layout and format. assistant junior pastry chef. As a highly skilled and detail-oriented professional with comprehensive experience preparing and creating a range of baked goods for highly reputable bakeries and restaurants, I am prepared to significantly contribute to your goals in this role. Entry Level Sous Chef Resume. Pastry Chef free sample resume, resume example, free resume template, resume format, resume writing Savings Plan for America Find Jobs by State Newspaper Job Search Largest Employers by State Fortune 500 Jobs Federal Government Jobs State and City Government Jobs Education Jobs Hospital Jobs Law Enforcement Jobs Attorney Jobs Recruiters and Headhunters Find Colleges & Universities … Familiar with local produce and the serving of a variety of, Working knowledge of Cost of Sales, Banquet Event Orders, Inventory Controls, and Labor Budgets, Frequent pushing, pulling and lifting up to 25lbs, Oversee and supervise the regular cleaning and upkeep of the kitchen and baking area, Assist with addressing customer questions and issues relating to kitchen services, Assist in managing food cost and labor cost according to budget and the direction of the Executive Chef, Works to continually improve guest and employee satisfaction while maintaining the operating budget, Leads development and training of team to improve results while maintaining standards, Consistently monitors quality of ingredients; assists in purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials, Knowledge of advanced pastry techniques, cake decorating, breads and doughs, Prepares a variety of pastries and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment, Work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions, Exercises responsible behaviour at all times and positively representing the hotel team and Crowne Plaza International, Results-driven, holding oneself and others accountable, Passionate about continuous learning to develop expertise, Oversees compliance with sanitary practices and procedures, and continually trains staff in proper food handling and sanitation, Ensure that all menu items are prepared and presented according to established recipes and standards, Daily production for all dessert items, including but not limited to Breakfast pastries, Daily Dessert ice cream/Sorbet, Petit Fours, Interest and appreciation for cutting-edge art, science and design, The ability to work rotating shifts across 7 days, Foster a learning environment where associates take pride, Able to understand scheduling practices and basic payroll/labor reports, Any courses relating to food preparation or the culinary arts, Menu development, engineering and structure, Certifications as required to comply with local and state codes, Responsible for the preparation, production, presentation of all pastries and bakeries items to ensure highest quality at all time. All you need is someone to give you a chance. Pastry Chef Resume PDF Free Download. Summary. Mass-producing muffins, cupcakes and other pastries, sweets and desserts. There are over 16 entry level pastry cook careers waiting for you to apply! Post-secondary training at a culinary institution. Assists in solving problems that might arise, To deputize for your outlet Manager in his/her absence, To be fully familiar with all hotel menu’s - breakfast, lunch, banquet and a la Carte, Supplying all kitchen outlets according to inter-kitchen and inter-department requisitions, Arranges plates and helps in dishing out of meal portions according to the K.O.T. Before you start writing, make sure you know how to write a resume in a way that best emphasizes your strengths. New Pastry Chef jobs added daily. If including a portfolio, you may expand this to two pages, but do not exceed two pages. Therefore, you have to create an impressive, strong, and powerful resume application that would assist you in grabbing the attention of your busy job employer. Free Download. The Functional format is ideal for an entry-level Chef because it shifts the focus away from your lack of work experience and toward your skills, education, and other abilities. Leverage your professional network, and get hired. American Culinary Federation 180 Center Place Way St. Augustine, FL 32095 (904) 824-4468 Fax: (904) 940-0741 Chef program, Production of high quality food for the restaurants and the banquet department, concentrating on taste and excellent presentation, Strong knowledge of banqueting, buffet, a la carte and retail pastry and bakery, Experience is menu planning which maximizes the use of fresh ingredients, Experience in menu planning which maximizes the use of fresh ingredients, Previous experience as team leader in a pastry brigade in prestigious working environments, Proven track record in controlling Food Cost, Be able to demonstrate this knowledge on a daily basis through flawless execution each and every time, To act as a role model for more Junior Chefs in conduct, language and skill. This is one of the hundreds of Entry Level Chef resumes available on our site for free. Current ServSafe Manager Certification or be able to achieve within (6) months of employment. PASTRY CHEF. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. It is a highly intuitive profession. If you’ve been working for a few years and have a few solid positions to show, put your education after your pastry chef experience. Received Chef of the Year award in 2015 from the New York Institute of Culinary Arts.   •  Pro Serve certificate required If you are looking for a simple, direct and neat resume template, then this one is for you. Chef cover letter 3. If you would like the fully editable MS Word versions of the resume templates below then you can purchase all of them for ONLY £5 ( see below). See salaries, compare reviews, easily apply, and get hired.   •  Integrity - We do the right thing, all the time Chef resume 2. Professional Experience. Resume Details. chef resume must state the candidates, experience in the respective field since a culinary degree is not sufficient enough to judge a quality level chef. Operates the shift when executive chef is unavailable Work Experience in Your Pastry Chef Resume The section work experience is an essential part of your pastry chef resume. Mass-producing muffins, cupcakes and other pastries, sweets and desserts. assistant junior pastry chef. You will go ‘wow’ when you have a glance at this wonderful template. Be as creative as you can, because boring resumes are not considered in many entities. Creating a strong Pastry Chef Resume is the first thing you need to do to grab the attention of hiring managers and recruiters while hunting for a Pastry Chef job. Chef Resume Without Experience: If you've never been a chef before, you'll have to work just a bit harder to show the head chef or bar and grill owner that you’re worth your salt. Crafting an impressive Pastry Chef resume is the first step when starting your Pastry Chef job hunt. Pastry Sous Chef Resume Objective : 4+ years of experience as a Sous Chef. Your resume needs to reflect your value-add for the specific role to which you’re applying. pastry chef Designed, owned and improved menu according to customer’s feedback, reviews and restaurant revenue by dish. parfaits, bars, cupcakes, etc. Ensure for the production of pastries and desserts - oven-baked, puddings, ices, chocolate, Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards, Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations, Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved, Adaptability – Ability to effectively adjust to major changes in work tasks or the work environment, Evaluate and plan for staff performances to gain a high level of standard skills, Prepare all baked goods and deserts for fine dining meal service and catering as needed, Has experience working with chocolate to create show pieces, Has experience with conference and banqueting for up to 500 covers daily, Possession of the training/experience requirements listed for the Assistant Pastry Chef, With at least two years of experience in any five start hotels on same position. An Entry Level Pastry Chef in your area makes on average $40,359 per year, or $2,216 (5%) less than the national average annual salary of $42,575. … Display items attractively and to specified requirements, Inform the Executive Chef of any shortages before the item runs out, Assist the Pastry Cook as required ensuring optimum service to guests, Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere, Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, Review status of work and follow-up actions required with the Pastry Cook before leaving, Excellent understanding of housekeeping operations, Knowledge of cleaning/laundry chemicals and cleaning agents, Ability to handle multiple tasks simultaneously, Create and prepare pastries and baked goods for all F&B outlets, including but not limited to other properties, Maintain supervisory role in the absence of the Assistant Executive Pastry Chef, Create production list to ensure efficient execution of service, Apply advanced knife skills required for service, Assist in controlling food and labor cost, as well as purchasing, receiving, purveyor lists and inventory of all kitchen items, Restaurants, Room Service, Employee Dining Room, and Banquet Events, Maintain an exceptional production knowledge and attention to detail with decoration and taste quality, Maintain a solid knowledge of all food products and skillfully apply culinary techniques, Make certain all requisitions are processed properly and place in designated area, Exhibit a thorough knowledge, understanding and application of all cooking techniques, Conduct training for Bakers and Helpers on job responsibilities, Work as a team, assisting all guests’ and employee’s needs and inquiries, Effectively communicate with management and service staff in order to fulfill and address and issues or needs requested by guests and or other employees, At least 2 years of supervisory level experience, Ability to demonstrate artistic skills with sugar and chocolate, Ability to manage and coordinate offsite functions, Ability to exhibit a thorough understanding of Classic American and European Pastries, Working knowledge of Viennoiserie, Chocolate, Confiserie, Wedding Cakes and Ice Cream, Working knowledge of Advanced American Pastries, European Contemporary Pastries and Plated Desserts, Working knowledge in the use of specialty kitchen equipment, Strong attention to detail and to multitask to meet deadlines, Working knowledge of Microsoft Office; Excel, Word, Outlook, To plan, organise, direct, co-ordinate and control the daily supervision of the pastry kitchen operation, To achieve the objectives of the Food and Beverage Department in keeping with the hotel’s high standards of quality and service, To ensure that HACCP standards and controls are in place and properly followed, To supervise the work of all employees working in the pantry and assign in detail specific duties, To maintain the highest level of quality and consistency in all pastries and bakery products, To ensure cleanliness and hygiene is maintained at all times, To assist the Executive Chef in writing and making of suggestions for menus and procedures, To ensure the recipe cards in the pastry and bakery section are kept updated at all times, To be responsible for scheduling the section duty rosters and ensuring that staff report to duty on time, To respond to changes in the Food and Beverage Department as dictated by the industry, company and hotel, To perform any other reasonable duties as required by the management from time to time, Minimum 5 years' relevant experience in hospitality industry, with a minimum of 2 years in a similar position in a reputable hotel or sizeable service organization; Western restaurant production and fine dining experience preferred, A minimum of two different managerial experiences such as Restaurant or Banqueting Chef, Must possess excellent knowledge of Food and Beverage Management, Must possess good knowledge of food and cooking styles, Must have the ability to conduct training on various food related issues, Must possess expertise to coordinate with multiple tasks, Excellent written and verbal skills in English, Operates smooth, efficient, cost effective operation; including controlling food and labor cost, as well as purchasing, receiving, purveyor and inventory of all kitchens, Maintains an exceptional production knowledge and attention to detail with decoration and taste quality, Maintains a solid knowledge of all food products and skillfully apply culinary techniques, Exhibits a thorough knowledge, understanding and application of all cooking techniques, Creates production list to ensure efficient execution of service, Works as a team, assisting all guests and employees’ needs and inquiries, Effectively communicates with management and service staff in order to fulfil and address any issues or needs requested by guests and or other employees, Ensures all requisitions are processed properly and placed in designated area; properly label and date all products to ensure all products are rotating on a first-in first-out philosophy, Identifies and safely use all kitchen equipment; ensures kitchen equipment is properly maintained and functioning, Maintains effective lines of communication with Security leadership and employees to ensure understanding of goals and objectives, Ensures quality hiring, training, and succession planning processes that encompass the company’s diversity commitment, Communicates, trains, and promotes compliance with division and Company policies and procedures and local, state and federal laws, Train Bakers and Helpers in the performance of job responsibilities and ensure execution at a high level, Conducts performance evaluations in accordance with property and company guidelines; provide positive follow up guidelines for opportunities for employee improvement, At least four (4) years of high-end Chocolate experience, Ability to work varied shifts, including weekends and holidays, Very good quality of Pastry preparation & Presentation, Maintains intimate knowledge of departmental standards and procedures, The ability to communicate with Pastry Chef ,Sous chef as well as Executive chef to insure all the details and job requirement is been done properly according to the hotel standard and internal rule in the kitchen, Attends to guest's complaints, inquiries and requests, referees problems to supervisor/Assistant Manager, Be aware of hotel's policy and follow rules & regulation, Minimum 05 years previous experience with Pastries in five star hotels Or Top Class Restaurant, Very Good Knowledge and engaging with HACCP standard as well the productivity and Punctuality on duty, Has 2 - 3 years of kitchen supervisory and management experience in a 5 star hotel/resort, Technical experience in various world cuisines is preferred, Possesses business acumen, creative flair, Has a well developed interest in food and wines; is a 'foodie, Be able to spend leisure time in our Employee Lounge equipped with foosball table, pool table, table tennis, PS4 & TV, Ability to handle multiple tasks like a la carte, catering & volume production with an eye to detail and presentation, Perform duties efficiently to achieve required outcome, Attend daily meetings with Executive Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter, Stay up to date with latest culinary trends and implement production system thus minimizing wastage and increasing profitability, Preparation and presentation of quality desserts and pastry items, Check any spoilage and ensure regular turnover of food items and inform the Executive Chef, Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control, Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation and storage of food is adhered to, During service periods, to personally ensure that the presentation as well as quality of the food is in accordance with the established standards, Ensure the personal hygiene of colleague is up to the standard, Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef, Cake and show piece preparation skills (chocolate, sugar, margarine) to be developed within the team, Creation of menus, buffets and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant, Provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues, Train & develop the culinary colleagues according to a monthly training plan, JV power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department, Maintain record and follow up documentation, checklists for control purposes, Ensures that all the required food transfers are completed to the appropriate outlet/department, Ability to handle multiple tasks as well as banqueting, outside catering & volume production with an eye to detail and presentation, Stay up-to-date with latest culinary trends and create ideas into better and consistent implementations throughout the Culinary Operations, Preparation and presentation of quality desserts, Pastries items, Presentation and preparation skills of plated dessert and buffet set ups required continues improvement and upgrades, Handling of the fully implemented HACCP guidelines as well as general health and safety in the workplace, Creating in conjunction with the Executive chefs of menus, buffets and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant, Have completed secondary school education or related diploma / degree, Experience in a five star property in a similar position, at least four (4) years, Excellent command of written and spoken English, Experience working in a multicultural team including working in an isolated resort environment, Experience of at least 2 years as Pastry Chef, baker or relevant role, Ensuring food quality and quantity meet standards, Innovative in pastry preparation & presentation, Research and development with both standard & international desserts, Prepares food items consistently by adhering to our standards with portion sizes, quality standards and kitchen rules, policies, and procedures, Maintains a safe working environment by using food handling skills and proper food safety guidelines, Mentor and train employees for higher positions, and overall team growth, Assist Global Executive Pastry Chef with potential Café openings, Responsible for daily and weekly pastry/dessert production, Responsible for food quality and production, Direct team on daily work assignments to ensure quality of production, Involved in the hiring process: interviewing, staging & training, HR dealings, involved in employee issues & problem solving, Manage between 8-15 employees, oversee 2 or more teams along with Pastry Chefs & Pastry Sous Chefs, Performs additional job related responsibilities, although not detailed, as requested by upper management, 4+ years previous experience as an Executive Sous Chef in high volume operation, Proven experience as Pastry Chef, baker or relevant role, The ideal candidate is an international experienced Pastry Chef and a specialist in Desserts as well as French and Arabic pastries and bakeries, Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host’s duty, Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation, Accountable for the top tier quality, consistency and production of bakery, pastry and dessert kitchen, Exhibits culinary talents by personally performing tasks while leading the pastry teams and managing all pastry and bakery related functions, Coordinates and develops menus, purchasing, staffing and food preparation for the pastry and bakery operations throughout the Resort, Works with team to improve guest and colleague satisfaction while maintaining the operating budget. 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On SimplyHired.com will know and follow established recipes to achieve brand consistency and quality standards set by the resume team. Phrasing, structure, and get hired need is someone to give you a chance work experience is an part...: baking / Pastry / customer Service entry level pastry chef resume start their careers in as. With Caesar ’ s the one thing the recruiter has to be able to achieve brand consistency and quality set. July 31, 2015 | by the company may expand this to two pages, but not! Seeking a skilled and creative Pastry Chef resume Sample: Guide & 20+..