- , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
Driven pastry chef/cake decorator with almost 20 years of experience crafting stunning and mouth-watering pastries. Practiced in wide range of pastry skills from scratch baking trusted company recipes to utilizing kitchen scraps to make desserts du jour. Additional expertise in kitchen stock rotation and ordering.
Hardworking, pleasant and reliable when interacting with teammates. Skilled multispecialist and enthusiastic about adding modern twists to classic baked goods. Solid background in producing high-quality donuts, cookies, cupcakes and tarts, etc. Experience includes developing new recipes and fulfilling custom orders. Achievements include creating unique menu items. Industrious, disciplined and well-coordinated team player with high quality and presentation standards. Motivated and competent in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works well with upper management to analyze food costs and forecast business trends to make menu recommendations to meet company goals.
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American Dining Creations – Chandler, AZ,
- Conveyed troubleshooting diagnosis results to customer to ascertain repair plan.
- Kept detailed records of all repairs, labor involved, and parts used and input data to customer database.
- Monitored shop equipment to maintain safe working condition.
- Maintained garage safety protocols to meet regulatory and company expectations.
- Attended all safety and training meetings to learn techniques to avoid injuries and mishaps.
- Interpreted drawings and schematics to pinpoint sources of mechanical issues.
- Wrote up detailed repair orders outlining all actions and estimated costs.
Marriott International – Creve Coeur, MO,
- Developed innovative menu to provide customers with a multitude of high-quality food options.
- Revamped menus and implemented quarterly updates to meet changing demands.
- Coached new staff on policies, procedures and performance strategies.
- Created new desserts such as cakes, frozen treats and pastries weekly.
- Maintained current knowledge of pricing, ingredients, product availability and current promotion.
- Developed special menu items to improve business offerings.
- Streamlined kitchen processes to shorten wait times and increase productivity and decrease labor costs
- Supervised preparation and presentation of desserts
- Oversaw pastry production for catering, pick-up orders and in-store customers.
- Customized items for seasonal offerings, special events and personal requests.
- Performed mise en place daily to efficiently prepare signature dishes.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
United States Navy – City, STATE,
- Served as Master at Arms
- Awarded Bravo Zulu for excellent military bearing
- Honorable medical discharge 2006
Loews Hotels Inc. – City, STATE,
- Collaborated with Pastry Chef to plan and develop new recipes.
- Followed recipes to create various goods, including cake, cookies and specialty/international desserts
- Monitored and ordered supplies and baking ingredient stock items such as flour and sugar.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Aided with custom cake creation and decoration by mixing custom-colored fondant and [Action].
- Plating and serving all meals served by a hotel/restaurant.
- Created attractive dessert trays for catering events.
- Maintained safe and sanitary area by checking food products' temperature and freshness.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
JNA Institute of Culinary Arts - Philadelphia, PA
Philadelphia High School For Girls - Philadelphia, PA,
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Resume Overview
School Attended
- JNA Institute of Culinary Arts
- Philadelphia High School For Girls
Job Titles Held:
- Case Mechanic
- Pastry Chef
- Seaman E-1
- Pastry Cook II
Degrees
- High School Diploma
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