I hope to further develop my pastry, culinary and management skills by assisting the Pastry Chef in their daily production and creations. Through the development of these skills I hope to expand the company's well deserved reputation.
In applying for this position I will be utilizing knowledge I attained through my Associates degree in baking, production and management and through the skills I have strengthened working for numerous bakeries. Through the positions I have listed, I have acquired in-depth and diverse knowledge about the culinary and hospitality industry. My experience working in both small and large scale operations, as well as my academic background, will enable me to bring a full range of skills as a pastry chef to The Sagamore Resort.
I was responsible for meeting the demand for skilled bakers in lab work and classroom time. The program incorporated 1,350 hours of hands-on production experience including breakfast, lunch and fine dining meals. We were responsible for taking on management roles as if we were in a real world setting. In the classroom, I learned detailed methods, ingredients, measurements, equipment, and merchandising. The classes I took included furnishing and equipment, cost control, sanitation and more. My grades earned me a spot on the dean's list along with the honors, Top Hat club.
I was in charge of creating and managing the production of desserts and other baked goods for up to 400 people for breakfast, lunch and dinner. These included artisan breads, danishes, petit fours, cakes, plated desserts and more. I also managed a team of 4 bakers, designating different jobs and schedules. Through this position, I was responsible for cost control and menu planning of the bakery along with running the dessert line during dinner service. Also, when needed, I assisted the garde manger chef with platters, banquets and canapes.
Persephone bakery produced all the breads for the restaurants in the town of Jackson Hole. Myself, along with 2 other bakers, were responsible for executing artisan breads and french pastries. These included, but not limited to baguettes, sourdough and whole wheat loaves, cinnamon rolls, frangipane tarts and wedding cakes.
In the morning I was responsible for creating numerous pastries and danishes before the store opened. I executed all the artisan breads and cakes offered at the bakery along with customer service.
Top Hat Club Scholarship
Evelyn Turner Scholarship
Taste of Buffalo Scholarship
Community Service Award
Member of Top Hat Club (Honor's Program)
2nd Place Gilda Club Gingerbread Competition
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