ANOTHER PROFESSIONALLY DESIGNED CHEF CV; Mary Stevens Address line 1 Address line 2 T: 0044 121 638 0026 M: 0121 638 0026 E: info@dayjob.com PERSONAL SUMMARY. The average job receives hundreds of resumes for a single opening—so it’s up to you to grab the reader’s attention from the start! Create a Resume in Minutes with Professional Resume Templates. The Plaza Hotel and Restaurant, New York, New York 11/2009 – Present. 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. Pastry Chef Resume PDF Free Download. Willing to work in Saudi Arabia, Evaluate products to assure that quality, price and related goods are consistently met, Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary, Ensures that all culinary employees also provide excellent service to internal customers as appropriate, Efficiently operates and establishes food and labor cost controls, Two years of supervision or lead work experience, Has the ability to plan and prioritize in order to achieve deadlines, Dispenses food only against valid guests check. Chef cover letter …   •  Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards The fastest way to boost your resume is to display your certifications, and consider what key skills you should emphasize on your resume. Head Pastry Chef Resume Examples & Samples. 88 pastry entry level jobs available. Review our chef resume samples below for suggested phrasing, structure, and content when you apply to an internship or entry-level job. 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. Related: Food and Beverage,Chefs and Sommeliers. and make appropriate orders within budget, Guide and motivate pastry assistants and bakers to work more efficiently, Identify staffing needs and help recruit and train personnel, Responsible for the production of all pastries, cakes, cold/hot desserts, toppings in every outlet, To prepare production charts of all the bakery and pastry items and monitor them from time to time, Ensure to exceed guest expectations in quality and service of the food products, Supervise the preparation and production of all bakery products, Ensure that all HACCP procedures are followed and clear records are maintained at all the times, Any matter which may affect the interests of Pullman Cayo Coco should be brought to the attention of the Management, Plan and design menus, responsible for presentation of pastries, bakery items and chocolates, Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency, Follows guidelines laid by the Executive Chef on menu plan and design, Motivate and develop staff to ensure smooth functioning of the department and promote teamwork, Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service, Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction, Supervises all bakery employees through guiding, counseling and training them in the proper performance of their duties according to The company employee development standards, Develops and presents creative “out of the box” dessert selections for special themed events and new outlet menu development, Orders all raw materials needed according to established company product standards, Maintains production at required volume levels, Originates recipes and issues recipes to bakers while ensuring that they are precisely followed, Minimizes waste and inspects all raw materials to ensure quality standards are met, Maintains an ongoing research and development agenda to ensure that any bakery trends and or new products are considered and brought to the attention of the culinary team, Maintains the bakeshop, all bakery display areas on both properties and equipment in a clean, sanitary and operational condition, Implements established safety policies and ensure they are followed, Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies, Minimum of three years experience in all phases of restaurant and hotel baking and pastry work, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills are required, Must be able to get along with co-workers and lead a team by example, as well as work side by side with the team, Must be able to respond calmly and make rational decisions when handling employee conflicts, Must be able to work inside and maneuver throughout the Bakery, Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero, Must be able to lift pans of hot foods and bowls and trays of cold food, Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the Bakery, Must be able to read recipes, follow their directions, and re-write recipes to adjust to quantities required, Must be able to operate bakery equipment, such as, mixers, sheeters, ovens, conical rounders, roll make up equipment, automated dividers, batch freezers and proof boxes, Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others, Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various pastry dishes, Review products, analyse recipes, determine food, labor, overhead costs and assigns prices to pastry menu items, Minimum of 2 years work experience as Pastry Chef (or Assistant Pastry Chef in larger operation), Ideally with a professional diploma in pastry specialization, Good practical, organizational and adequate administrative skills with a flair of creativity are a must, Spanish and English communication skills are a must, Assist Executive Chef to manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit, Assist Executive Chef to manage all functions of the Pastry Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation, Assist Executive Chef to oversee special events and special food promotions, Assist Executive Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation, Maintain updated and accurate costing and documentation of all pastry dishes prepared and sold in the food and beverage operations, Control labor costs within assigned kitchen department, Controls all food requisitions and orders to ensure proper quantities and best quality is purchased, Establish and maintain guest relation, deal effectively with guest and take appropriate action to resolve guest complaints, Ensure that equipments, stores and working areas are in proper operational condition and cleaned on a regular basis, Maintain high quality of food up to the hotel standard, Ensure all set of standard for hygiene; sanitation and safety are followed all times, Plan in conjunction with the Executive Chef and outlet chefs, activities, promotions, menu implementations according to the annual plans, Ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned, Plan co-ordinate and supervise all pastry menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation, Prepare evaluation report for all pastry employees as required by policy and procedure, Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards, Monitor cleanliness and hygiene of all Pastry areas with the stewarding department and lead HACCP program in the Pastry department, Be understanding of the labour budget of the pastry kitchen, Fluency in English and Chinese Mandarin (verbal & written) essential, The Pastry Chef reports to the Executive Chef. 1. Pastry cooks work under the direction of the head baker or pastry chef, following recipes and learning baking techniques. Seeking entry-level Chef position with AAA Hotel’s; possess innovative style of preparing different dishes, ability to learn new processes and techniques fast, good sense of taste and smell, and making cost effective and quality food. Attained level of Certified Master Chef from American Culinary Federation, demonstrating skills to perform culinary art to the very highest of standards. 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. Pastry Chef Resume Examples Pastry Chefs make baked goods, like desserts and breads, and they're often in charge of professional kitchens' pastry departments. … Pastry Chef Requirements. assistant junior pastry chef. When listing skills on your pastry chef resume, remember always to be honest about your level of ability. 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. Review our chef resume samples below for suggested phrasing, structure, and content when you apply to an internship or entry-level job. Apply to Line Cook, Baker, Culinary Manager and more! This is one of the hundreds of Entry Level Chef resumes available on our site for free. New Pastry chef Jobs in Singapore available today on JobStreet - Quality Candidates, Quality Employers See salaries, compare reviews, easily apply, and get hired. 100 Main Street, Cityplace, CA, 91019. Pastry Chef Resume Sample . Hardworking cook/baker with over 15 years of experience. (Kitchen Order Ticket), To familiarize yourself with your departmental service performance & product standards and to be able to demonstrate their application consistently, To maintain a high standard of personal hygiene and grooming at all times, To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Supervisor/Manager, Be able to promote the hotel and InterContinental Hotels Group generally, products and services, At least 2 years of Pasrty Chef experience, Confident to follow company brand standards, Providing efficient and competent service, Produce high quality pastries and desserts from scratch, Creatively decorate cakes, tarts, pastries, and special order items, Determine par levels and set production expectations for the team, Monitor production and spoilage records; adjust production to maintain sufficient product while minimizing shrink, Assist with the production of all mandatory bakery products (i.e. A sous chef resume is meant to show your cooking skills, cuisine knowledge, and leadership abilities. Experience: Entry-Level Resume … 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. Remember that the examples below are meant as guides only. assistant junior pastry chef. Create Resume. Getting back to the previous section, if you have large gaps in your employment history or if you are submitting an entry level Baker resume, you should use the Functional format. Free Download Cook Job Description for Resume Unique sous Chef Job Description Professional. Mass-producing muffins, cupcakes and other pastries, sweets and desserts. You will go ‘wow’ when you have a glance at this wonderful template. Pastry Sous Chef Resume Objective : 4+ years of experience as a Sous Chef. Chef (Pastry) resume must skillfully specify your aims and objectives in order to outline how you will earn a value towards the employer's organization. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Chef resume 4. Professional Experience. Crafting an impressive Pastry Chef resume is the first step when starting your Pastry Chef job hunt. Complete Name Complete Address Phone # / Cell Phone # E-mail Address. An absolute chef resume must state the aspirer’s educational qualifications, experience in the respective field since a culinary degree is not sufficient enough to judge a quality level chef. Summary: Creative and passionate pastry chef with experience and education in a broad range of specialty baking techniques. Current ServSafe Manager Certification or be able to achieve within (6) months of employment. Assistant Pastry Chef @ Four Seasons Hotel Atlanta. Download this free template and half your work will be done. If including a portfolio, you may expand this to two pages, but do not exceed two pages. Chef to manage the Kitchen operation, Assisting the Chef in all areas of pastry and bakery menus, Having a Diploma or higher qualification in Pastry & Bakery is considered as added advantage, Willing to work long hours and under pressure, Assists in planning, coordinating, and directing a food service catering operation, particularly as it relates to pastries and desserts, Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complaint, Assists in planning, coordinating, and directing specialty pastry programs, Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items, A strong Pastry background, with the demonstrated ability to stay current with new culinary trends, Experience: At least 5 years’ experience in 5 stars Hotel at a pastry chef level, Maintain physical stamina and proper mental attitude to deal effectively with guests, management, and other hosts with courtesy and tactfulness, Three years or more of kitchen experience. Junior sous chef resumes are usually synonymous with assistant chef resumes. This section, however, is not just a list of your previous pastry chef responsibilities. Be as creative as you can, because boring resumes are not considered in many entities. I believe that my qualifications and passion for creating delectable pastry would allow me to become a valid member of your kitchen's pastry chef team. Search Executive pastry chef jobs in Toronto, ON with company ratings & salaries. Maintained high levels of quality and safety within a busy and often high-pressure environment. Identify situations which compromise the department’s standards and delegate these tasks, Monitor performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel, Maintain production charts according to departmental standards, Ensure all in-house produced bakery items are prepared on time and in the required, Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation, Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen, Comply with Four Seasons’ Work Rules and Standards of Conduct, Three to five years previous experience in similar capacity in fast paced luxury environment, Some travel is required for training, conferences, and special events, Bending/Kneeling retrieving food items and culinary production equipment and tools, Supervise, demonstrate and expedite in various kitchen production areas, Continuous standing to supervise, demonstrate and expedite in various kitchen production areas, Responsible for the administration and operation of the Pastry in accordance with operating policies, Help reduce leftovers by monitoring production; properly store all items and utilize, Previous leadership experience in the culinary field an asset, Extensive leadership experience in a Pastry department required, DiplomaCertification in a Culinary discipline required, Previous experience of 5-6 years in a Pastry department required, Provides planning and direction for the pastry team to fulfil requisitions and orders in a timely manner, Select, train, schedule, supervise, motivate, discipline, and counsel employees according to policies and procedures, Inventory items as assigned and maintain records as needed, 3 – 5 years experience in Pastry & Baking or Culinary skills, or an equivalent combination of education and experience, Able to demonstrate effective talent management skills in the areas of attracting, developing, motivating and retaining best talents, Organizational skills to plan time effectively and ability to work without direct supervision, Demonstrated fundamentals of pastry and bakery skills, Proven computer skills such as Microsoft PowerPoint, Excel, Word, Strong leadership and good communication skills, Advanced skills in baking for specific dietary requirements, Communicate effectively with the banquet department, stewarding and pastry shop in ensuring timely production of banquet meals, Provide training for new and existing associates in the required skills and knowledge, Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives, Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment, Experience managing employees using Collective Bargaining Agreement, Possess good leadership skills, organization and communication skills, Manage multiple tasks, to prioritize effectively, to solve problems, and to be detail oriented, Most poses good communication, organizational and Supervisory Skills, Very strong leadership skills to support his bakery/pastry team with hands on approach and constant training, Demonstrated experience creating chocolate and sugar showpieces, Positive and professional approach, with good communication skills, Effectively communicate with other departments, Effectively communicate with management and all staff in order to fulfill and address any issues or needs requested by guests and other employees, Good planning and people management skill, Spends 80% of each working day cooking and supervising the cooking of items that require skillful preparation, Have experience in working and or managing a multi outlet kitchen operation, Have experience with working with & supervising a large brigade of chefs on a daily basis, Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography, Four years’ experience baking in a hotel, university, restaurant or catering environment, Has experience in working and or managing a multi outlet kitchen operation, Previous supervisory experience with organizing and scheduling employees to maximize efficiency, Hands on with F&B skill set menu planning, food costing and MS Office, Have experience working with chocolate to create show pieces, Have experience with conference and banqueting for up to 500 covers daily, Maintain strong relationship with engineering for repair, maintenance and capital expense, Experience in a high-volume/fine dining/Banquet production kitchen, preferably in a hotel/casino environment, Delivers sufficient training; skill, knowledge, behavior/attitude to kitchen staff accordingly Ex. 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