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banquet and pastry chef resume example with 8+ years of experience

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Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Professional Summary

Enthusiastic Job Title eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Task and training in Skill. Motivated to learn, grow and excel in Industry.

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Skills
  • Baking and broiling skills
  • Forecasting and planning
  • Recipes and menu planning
  • Signature dish creation
  • Food plating and presentation
  • Workflow Optimization
  • Fine-dining expertise
  • Sanitation guidelines
Work History
03/2019 to 12/2021 Banquet and Pastry Chef Presidential Place | Hollywood, FL,
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained new kitchen staff on procedures and managed performance for up to Number team members.
  • Maintained well-organized mise en place to keep work consistent.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Managed in-store, pick-up orders and catering needs.
  • Produced up to Number pastries, cakes, breads and other desserts each day.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Recruited, hired and trained staff of hardworking associates.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
  • Established and maintained positive vendor relationships.
04/2018 to 03/2019 Cook Hyatt | Newport Beach, CA,
  • Inspected appliances, commercial fryers, and ovens to verify proper working order.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained central standardized recipe and ingredient repository with nutritional and cost information.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
03/2013 to 03/2019 Banquet Chef Shannopin Country Club | City, STATE,
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Monitored business volume forecast and planned manpower, productivity and costs accordingly.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

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  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Expected in to to Associate Degree In Culinary Arts | Culinary Arts Pennsylvania Institute of Culinary Arts , Pittsburgh, PA, GPA:

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Resume Overview

School Attended

  • Pennsylvania Institute of Culinary Arts

Job Titles Held:

  • Banquet and Pastry Chef
  • Cook
  • Banquet Chef

Degrees

  • Associate Degree In Culinary Arts

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