Pastry Chef Intern Resume Example
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PASTRY CHEF INTERN
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional baking and pastry art skills. Works well as a dynamic leader in high-pressure settings.
Highlights
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Accomplishments
- Beautiful presentation of food
- Experience working with breads, gluten-free desserts, frozen desserts, laminated dough
- Institutional and batch cooking
- Extensive experience working with custard based desserts,quick breads, cakes and cookies, pies, tarts and classic pastries both savory and sweet flavor profiles
- Cake decorating expertise wedding or special occasion and torted cakes, fondant, butter cream. gumpaste
- Strong attention to safe food handling procedures
- Effective planner with extensive catering background
- Hospitality and service industry background
- Food presentation talent passionate about creating unique, delicious pastries
- Extensive knowledge of baking sciences and flavor combinations
Experience
Pastry Chef Intern09/2013 to Current
Culvers RestaurantCrawfordsville , IN
Culvers RestaurantCrawfordsville , IN
- Create dessert items consistently and in compliance with recipes, portioning, cooking, quality, quantity control and waste control, taste and presentation guidelines
- Reduce food costs by 3 percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Verify proper portion sizes and consistently attained high food quality standards
- Maintain updated knowledge of local competition and restaurant industry trends
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Achieve and exceed performance, budget and team goals
- Maintain smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Properly label and store all raw food ingredients including produce, dairy, eggs, egg product and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Prepare all pastry/dessert items in accordance with standards of quality, quantity control, taste and presentation
- Consistently meeting production requirements for all aspects of lunch and dinner desserts, custards, pies and all accoutrements
Server/Head Waitress/ Bartender/Pastry Prep Chef05/2006 to Current
Bonefish GrillCity , STATE
Bonefish GrillCity , STATE
- Demonstrates genuine hospitality while greeting and establishing rapport with guests, consistently provide professional, friendly and engaging service
- Follows all safety and sanitation policies when handling food and beverage to uphold proper health standards
- Displays enthusiasm and knowledge about the restaurant's menu and products by precisely describing all menu items and identified wine and cordial pairings with each course
- Routinely supports other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff
- Addresses guests complaints with management and kitchen staff then serves replacement menu items promptly in order to resolve guest complaints quickly and efficiently
- Develops and maintains positive working relationships with others to reach business goals
- Precisely describes menu items and special offerings and and appropriately identifies wine, scotch and cordial pairings with each course based on flavor profiles of course in process
- Relays orders to bar and kitchen by quickly and accurately recording guest selections and keying them into the positouch system (portable computer)
- Verifies daily accounting against days receipts usually above $900.00
- Receives frequent customer compliments for going above and beyond normal duties measurable through customer surveys completed post experience
- Assertively up-sells alcoholic beverages, appetizers and desserts while practicing responsible beverage service by consistently monitoring each guest for reasonable intoxication levels
- Maintains high standards of cleanliness and sanitation both personally and professionally
Manager05/2000 to 03/2006
Tre-Fratelli Restaurant Olde Seville SquareCity , STATE
Tre-Fratelli Restaurant Olde Seville SquareCity , STATE
- Managed wait staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintained a skilled kitchen staff by properly coaching, counseling and educating employees
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, menu development, training, recruitment, private dining and catering processes
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Achieved and exceeded performance, budget and team goals
- Inspected kitchens to observe food preparation, quality and service, food appearance and cleanliness of production and service areas
- Created and managed budgets for operations and capital equipment
- Prepared operational reports and analysis and made appropriate recommendations about progress and negative trends
- Planned lunch, dinner, bar and special occasion menus for in-house special events, private functions and holidays
- Positively engaged customers offering menu information, providing suggestions and showing genuine appreciation for their business
- Practiced safe food handling procedures at all times
- Expertly managed 10-15 staff and maintained appropriate staffing levels throughout shifts
Educational Background
Associate in Science: Baking and Pastry Arts11/2014Johnson & Wales UniversityCity, State
4.0/4.0 GPA Candidate 11/2014
Select OneCERTIFICATIONS
ServSafe Food Safety Manager
Colorado Responsible Beverage Service
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Resume Overview
School Attended
- Johnson & Wales University
- CERTIFICATIONS
Job Titles Held:
- Pastry Chef Intern
- Server/Head Waitress/ Bartender/Pastry Prep Chef
- Manager
Degrees
- Associate in Science : Baking and Pastry Arts 11/2014
Select One
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