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Executive Pastry Chef Resume Example

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EXECUTIVE PASTRY CHEF
Summary

Experienced Manager with ability to lead teams in high volume environment, maintaining excellent production standards in fast paced pastry kitchen. Passionate about understanding and creating modern, classical and rustic inspired desserts using local, organic, and seasonal ingredients.

Experience
Mayfield Bakery and Cafée, Bacchus Management Group Palo Alto, CA Executive Pastry Chef 05/2012 to 12/2012
  • Promoted to Executive Pastry Chef from The Village Pub.
  • Managed a staff of 17 in planning, production and execution of a rustic market driven menu featuring artisan bread, high end pastries and cakes, plated desserts, and packaged goods.
  • Ensured smooth kitchen and bakery operation by overseeing daily inventory, purchasing and receiving.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demands and budgets.
  • Continually supervised the training and cross training of all pastry staff for all phases of preparation.
  • Identified opportunities to increase revenue, decrease kitchen waste and maximize departmental productivity without compromising guest satisfaction.
The Village Pub, Bacchus Management Group Palo Alto, CA Pastry Chef 10/2010 to 05/2012
  • Created, planned, prepped and produced market driven plated desserts for high-end clientèle in a Michelin Stared restaurant.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Bi-Rite Creamery San Francisco, CA Pastry Cook 10/2009 to 09/2010
  • Daily production of cakes, pies, galettes, cookies, cupcakes, butter creams, toffees, brittles, quick breads, muffins, scones and sauces.
  • Taking inventory of retail bakery items, packaging and creating displays of baked goods.
  • Planned daily production lists and collaborated with pastry chef on new ideas and menu changes.
DeLessio Market and Bakery San Francisco, CA Executive Pastry Chef 10/2005 to 09/2009
  • Managed the production and execution of breakfast pastries, signature cakes and desserts in three locations.
  • Collaborated with owners to create a market menu with local and organic ingredients.
  • Supervised and scheduled a crew of 7 bakers, decorators and pastry cooks.
  • Handled inventory, ordering and costing of ingredients and items on the daily menus.
  • Oversaw all areas of bakery production focusing on croissants, brioche, puff pastry, muffins, scones, tarts, chocolates, tea cookies, cupcakes, cakes, quick breads, catering and retail items.
Roy's San Francisco, CA Pastry Cook 12/2004 to 09/2005
  • Planned, prepped, produced and plated daily desserts in 200-plus cover restaurant.
  • Supported pastry chef in all aspects of dessert production and kitchen management, maintaining inventory, forecasting supply needs, and created new menu items.
  • Established plating guidelines for several desserts.
  • Supervised junior pastry cook.
Education and Skills
Select One: Baking and Pastry 2005 California Culinary Academy, San Francisco, CA

 

Bilingual(English/Spanish)
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Resume Overview

Companies Worked For:

  • Mayfield Bakery and Cafée, Bacchus Management Group
  • The Village Pub, Bacchus Management Group
  • Bi-Rite Creamery
  • DeLessio Market and Bakery
  • Roy's

School Attended

  • California Culinary Academy

Job Titles Held:

  • Executive Pastry Chef
  • Pastry Chef
  • Pastry Cook

Degrees

  • Select One : Baking and Pastry 2005

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