pastry chef intern resume example with 20+ years of experience

(555) 432-1000,
Montgomery Street, San Francisco, CA 94105

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.

  • Experienced and motivated pastry chef, baker and cake decorator with over 18 years of experience in the restaurant industry
  • An inherent passion for creating delicious, visually appealing pastries and confections utilizing unique and classic flavor combinations
  • Expert in managing time and temperature and preparing foods at reduced cost without compromising quality and taste
  • Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors
  • Understands proper function and maintenance of all bakery utensils and equipment
  • Focused on high standards for taste and quality, while maintaining profitable margins
  • Superior communication and leadership skills
Educational Background
Johnson & Wales University Denver, Colorado Expected in 11/2014 Associate in Science : Baking and Pastry Arts - GPA :

4.0/4.0 GPA Candidate 11/2014

CERTIFICATIONS , Expected in Select One : - GPA :

ServSafe Food Safety Manager

Colorado Responsible Beverage Service

  • 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
Culvers Restaurant - Pastry Chef Intern
Crawfordsville, IN, 08/2013 - Current
  • 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
Bonefish Grill - Server/Head Waitress/ Bartender/Pastry Prep Chef
City, STATE, 04/2006 - Current
  • 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
Tre-Fratelli Restaurant Olde Seville Square - Manager
City, STATE, 04/2000 - 02/2006
  • 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

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Resume Overview

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Pastry Chef Intern
  • Server/Head Waitress/ Bartender/Pastry Prep Chef
  • Manager


  • Associate in Science
  • Select One

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