I graduated with honors from the Culinary Art Institute of Philadelphia in 2012 with a degree in baking and pastry. I started my career at a wholesale bakery as a pastry finisher, which entailed packaging and finishing pastries. I eventually worked my way up the line as a cake decorator. I worked at Artisserie Bakery for 2 years. I left Artisserie Bakery and started as the pastry chef at Eagle Ridge Golf Course. I currently still reside there as their pastry chef where I bake all of the a la carte desserts, banquet desserts, occasion cakes, and wedding cakes.
Successfully ran the pastry kitchen during high volume banquet events, weddings, and dinner services. I designed wedding cakes for bridal shows, and also work with clients to achieve the perfect cake according to their wishes.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Coursework in Pastry Arts Classes in Restaurant and Facility Operations. Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine. Nutrition courses. ServSafe certified. Graduated with Honors.
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