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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Talented Baker specializing in authentic and delicious French pastries and desserts. Practiced with variety of cultural baking traditions. Committed to excellent customer service. Customer service-oriented Bakery Manager, Corporate Pastry Chef, and Pastry Chef Instructor with 7 year background in large-scale bakeries. Proven track record of increased sales and efficiency. Accomplished Pastry Chef with expertise in plating and display and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation.

Skills
  • Instructing
  • Inventory
  • Director
  • Managing
  • Profit
  • Quality
  • Safety
  • Scheduling
  • SOP
  • Supervising
  • Trainer
  • Bakery equipment knowledge
  • Chef support
  • Bakery display preparation
  • Chef training knowledge
  • Food Plating And Presentation
  • Performance Assessments
  • Recipe Development
  • Desserts Knowledge
  • Pastry Preparation
  • Workflow Optimization
  • Recipes And Menu Planning
  • Customer service
  • Sanitation guidelines
  • Food inventories
  • MS Office
  • Performance assessments
  • Food plating and presentation
  • Recipes and menu planning
  • Forecasting and planning
  • Baking and broiling skills
  • Team building
  • Team management
  • Project organization
  • Process improvement
Work History
Assistant Chef/ Baker, 07/2019 to 05/2020
Omni HotelsParadise Valley, AZ,
  • Responsible for all pastry and bread production for vessel’s guests and crew •Responsible for assisting Head chef with savory food production •Responsible for production and meal-time services •Responsible for maintaining cleanliness of galley •Responsible for instructing and supervising galley attendants and stewards •Trained Hotel Manager and Cruise Director on proper meal service adjustments and any management issues.
  • Responsible for bakery departments weekly ordering.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Managed inventory, labor, expenses and other operational processes.
  • Recruited, hired and trained staff of efficient, hardworking associates.
  • Served 84 bakery customers daily with professional and effective customer service.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Filled out inventory and production sheets and informed head baker of stock levels.
  • Complied with all health and safety codes.
Pastry Chef, 07/2018 to 05/2019
ACL AmericaCity, STATE,
  • Trainer •Prepared desserts for private cruise line’s newest and largest vessel •Upheld company sanitation standards •Introduced new dessert items to corporate executive chef •Responsible for bakery departments weekly ordering •Responsible for training new incoming pastry chefs on proper protocol.
  • Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Produced up to 185 pastries, cakes, breads and other desserts each day.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Trained new kitchen staff on procedures and managed performance for up to 12 team members.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Collaborated with Regional Chef in production or modification of menus and selections.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Corporate Pastry Chef, 09/2015 to 09/2018
Chin Chin/FTM Hospitality-New York HotelCity, STATE,
  • Responsible for managing bakery team in preparation and production of Hersey’s store order request •Responsible for mixing of doughs •Responsible for maintaining safety and sanitations standards of restaurant •Responsible for upholding Chin Chin SOP regarding orders •Responsible inventory ordering and ensuring product quality •Assisted with scheduling staff to meet business needs •Responsible for creating and decorating items for breakfast and lunch dessert buffet including but not limited to cookies, brownies, scones, cupcakes, etc.
  • Responsible assisted in interviewing, training, and potential termination of staff •Responsible for securing and maintaining Hersey’s World total store showcase •Increased production schedule from 11 items to over 50 items, resulting in over 5 times increase in profit for company.
  • Also responsible for training and revamping complete showcase for Los Angeles location •Responsible for creating new product items and monitoring multiple locations.
  • Launched and maintained new location on USC campus, while overseeing three different locations.
  • Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Developed team communications and information for department meetings.
  • Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
Assistant Chief Baker , 10/2013 to 09/2015
Norwegian Cruise Line- Pride Of AmericaCity, STATE,
  • Baker promoted to Assistant Chief Baker •Mixing duties including preparation, scaling, and mixing of several different types of doughs •Creation and baking of daily scones, muffins, baguettes, and croutons.
  • Complete understanding of equipment used in bakery •Assisted current head baker with completing daily day to day tasks, which include but are not limited to: taking inventory of products and equipment, shaping breads and daily rolls, ensuring that day to day tasks of head baker are completed, etc.
  • Assists in training of new and returning crew members on different stations throughout bakery.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
  • Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
Education
Associate of Arts: Culinary Arts, Baking and Pastry Arts, Expected in 06/2013
The Art Institute of Atlanta - Atlanta, GA
GPA:
No Degree: Culinary Arts, Baking and Pastry Arts, Expected in
Johnson & Wales University - Charleston, SC,
GPA:

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Resume Overview

School Attended

  • The Art Institute of Atlanta
  • Johnson & Wales University

Job Titles Held:

  • Assistant Chef/ Baker
  • Pastry Chef
  • Corporate Pastry Chef
  • Assistant Chief Baker

Degrees

  • Associate of Arts
  • No Degree

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