Pastry Chef Intern Resume Example Company Name

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

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

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
Company NameCity, State

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
Company NameCity, 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
Company NameCity, 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

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

Pastry Chef Intern Resume Example

Resume Score: 80%

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