Owner Cake Designer resume example with 17+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
Professional Summary

Award-winning Baker bringing many years' experience in small bakery with high standards of customer service and product excellence.

Enthusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills.

Proficient in Microsoft Outlook, Word and Social Media

Motivated to learn, grow and excel in the Mortgage Industry.

  • Published in different wedding magazines like: MunaLuchi, Southern Weddings, Style Me Pretty, Bridal Musings, The Frosted Petticoat, Grace Ormond and many more.
  • Won "Best Of Wedding Awards" presented by Orlando Wedding Magazine for 2015 - 2016
  • Featured on "Satin Ice" March 2020 Collaboration, Colors of the Rainbow.
  • Wedding Wire "Couples Choice Awards" 2020
  • The Knot "Best of Weddings" 2020
  • Won Third Place at The Florida Wedding Cake Challenge in 2016
  • Won Silver Medal Awarded by the American Culinary Federation, Inc. for participation in an ACF culinary competition in 2016.
  • Management
  • Excellent customer service skills
  • Time management
  • Active listener
  • Conversant in English and Spanish
  • Customer service
  • Strategic Planning
  • Business planning
  • Scheduling
  • Invoicing
  • Product Knowledge
  • Social Media
  • Market Strategy
  • Quality Management
  • Visual Displays
  • Prospecting Clients
  • Consulting
Work History
01/2011 to Current Owner Cake Designer Omni Hotels | Fort Worth, TX,
  • Increased business sales and attracting customers with displays and professional service.
  • Decorated cakes according to customer requests and themes.
  • Handled phone calls regarding inquiries, cancelled orders and ordering conflicts.
  • Managed material inventory and ordered new materials when needed.
  • Used variety of baking and decorating tools such as mixers, carving tools and confectionery products.
  • Tracked cake sales and productions processes.
  • Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
  • Executed advertisements, promotions and branding campaigns to attract new clients.
  • Conducted initial consultation with clients to discuss wedding details, venue options and other logistics to understand vision and budget.
  • Created contracts for clients prior to starting work to meet legal, health and safety obligations.
  • Fulfilled contractual obligations, including communications, vendor coordination, schedule creation, budget administration and rehearsal and day of event coordination.
09/2006 to 12/2009 Pastry Supervisor Fs Food Group | DC, State,
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Trained new kitchen staff on procedures and managed performance for 10 team members.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
  • Established and maintained positive vendor relationships.
12/2003 to 08/2006 Pastry Assistant Universal Orlando - Royal Pacific Hotel | City, STATE,
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Changed and sanitized all cutting boards, benches and surfaces to avoid cross-contamination.
  • Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
02/2002 to 07/2003 Internship Student Universal Orlando - Portofino Bay Hotel | City, STATE,
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Managed opening and closing shift kitchen tasks.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Expected in 12/1994 High School Diploma | Colegio Loyola, Cochabamba, Bolivia, GPA:
Expected in 2001 Bachelor of Arts | Hospitality Administration And Management Universidad Privada Del Valle, Cochabamba, Bolivia, GPA:
Expected in 2002 Bachelor of Arts | Culinary Arts Inacap, Santiago, Chile, GPA:

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Resume Overview

School Attended

  • Colegio Loyola
  • Universidad Privada Del Valle
  • Inacap

Job Titles Held:

  • Owner Cake Designer
  • Pastry Supervisor
  • Pastry Assistant
  • Internship Student


  • High School Diploma
  • Bachelor of Arts
  • Bachelor of Arts

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