Executive Pastry Chef Resume Example
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EXECUTIVE PASTRY CHEF
Professional Summary
Award-winning Pastry Chef bringing 8 years' experience in Fine dining, production and retail bakery. Exceptional knowledge of classic techniques and broad array of recipes. Consistently rewarded for success in planning and operational improvements. Experience in staff management procedures positively impacting overall morale and productivity. Recognized for inspiring team members to excel and encouraging creative work environments.
Skills
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Work History
01/2016 to 05/2020Executive Pastry ChefBenchmark Hospitality | Boothbay Harbor , ME
- I had a very fast growing and complex time at CRG, please ask for further timeline detail.
- Designed dessert menus from start to finish for fine dining restaurants Vida, Nesso, and Crôute Baking Company.
- Lead the opening of 3 CRG locations including 2 fine dining restaurants, 2 retail grab and go counters, and a commissary production kitchen.
- Developed all dessert menu items and bread basket recipes including cost control, plating design, and training line staff to plate and set up stations.
- Recruited, hired and trained staff of efficient, hardworking pastry cooks.
- Trained all pastry cooks and line cooks on my own recipes, company values, and quality standards.
- Built, Decorated and merchandised quality bakery goods for two retail counters serving breakfast, lunch, and pastries
- Built a commissary kitchen and commissary ordering system within CRG for chefs to order desserts and bread items
- Executed deliveries from production kitchen to each restaurant
- Designed the pastry kitchen and CRG test kitchen that was formerly Crôute Baking Company through CAD
- Managed inventory, tight labor budgets, expenses and all other operational processes.
- Completed invoices, billing, shipping, and maintaining a productive relationship with the Chefs at each restaurant
- Partnered with Best Buddies Jobs program, a resource for people with intellectual and developmental disabilities to provide a rewarding job for one of my team members.
- Nominated for 2018 Zagat 30 under 30 in the food industry, semifinalist round
- Earned the AAA four diamond award at Vida 4 years in a row, first four diamond award in Indianapolis
- Created a name for the best desserts in the city by Indianapolis Monthly, Zoobilation awards, Visit Indy, and many more write ups along the way.
06/2013 to 01/2016Pastry ChefAimbridge Hospitality | Plantation , FL
- Responsible for full bread and dessert production including 6-7 menu items rotating seasonally plus one feature weekly, house-made ice creams and sorbets, bread baked fresh daily, Private dining dessert production, and various dinner prep items.
- Opening manager for morning shift, in charge of opening restaurant, accepting food and liquor deliveries, managing dessert prep checklists and safety of staff.
- Developed dessert menus, pricing and special food offerings, such as dietary friendly desserts, to increase revenue and customer satisfaction.
- Created my own recipes as well as executed Peterson's Family recipes to their standards Designed Dessert items from start to finish including training line staff on how to plate dessert items
- Actively involved in cost control, sanitation, menu development, training, private dining and off-site marketing events.
10/2010 to 05/2013BakerBroulim's Super Market Inc. | Ammon , ID
- Trained in classic European pastry, efficient production, and customer service
- Bakery Focused on breads and other breakfast pastry items as well as off site catering Worked on and off during summers in between College, and in high school Mixed dough, scaled breads and cakes, and performed all baking duties.
Education
05/2013Associate of Science | Baking and Pastry ArtsJohnson And Wales University, City
- Majored in Baking and Pastry
- Graduated with Honors, GPA: 3.85
- Member of IFSEA Club
- Member of National Society of Leadership and Success
05/2013Certificate | French Pastry ArtsEcole Nationale Supérieure De La Pâtisserie, City
- Two-month study abroad intensive: 03/2013-05/2013/2013
- Relevant courses: Chocolate Showpieces, plated desserts, confectionary, glaces, breads, main focus on entremets
- Trained with top pastry chefs in France including Alain Ducasse, Richard Hawke, and many other esteemed MOF instructors
- Had the privilege of traveling about France on weekends to immerse myself in the culture and food
Certifications
- ServSafe
- ACF credits earned at FLOC forum
- Winner of Carpigiani Gelato Festival competition, Indianapolis
- Desire to become ACF member and Certified Executive Pastry Chef
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Resume Overview
School Attended
- Johnson And Wales University
- Ecole Nationale Supérieure De La Pâtisserie
Job Titles Held:
- Executive Pastry Chef
- Pastry Chef
- Baker
Degrees
- 05/2013 Associate of Science | Baking and Pastry Arts
05/2013 Certificate | French Pastry Arts
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