Executive Pastry Chef Resume Example Cunningham Restaurant Group

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

Management
Commercial production
French baking techniques
Loss minimization
Employee training
Adaptive and creative
Recipe creation and conversion
Relationship development
Team management
Budgets
MS Office

Process improvement
Line station organization
Compete advantage software
Aloha POS
Prep list creation and management
Production Schedules
Ice creams and Sorbets
Breads, laminated doughs, classic pastries
Icings, mousses, fillings, sauces
Some Savory prep training

Work History

01/2016 to 05/2020Executive Pastry ChefCunningham Restaurant Group | Indianapolis, IN

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 BuddiesJobs 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 ChefPeterson's Restaurant | Fishers, IN

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 05/2013BakerBaker, The Bakery at Geist | Indianapolis, IN

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, Charlotte, NC

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, Yssingeaux, France

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

Resume Overview

Companies Worked For:

Cunningham Restaurant Group
Peterson's Restaurant
Baker, The Bakery at Geist

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

Executive Pastry Chef Resume Example

Resume Score: 80%

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