Experienced Pastry Cook with expertise in baking on a large scale and managing work loads using modern pastry equipment. Quality-focused and efficient Pastry Cook adept at preparing and plating food in high energy, fast-paced kitchens. Passionate about creating unique delicious pastries and custom cakes.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Correctly operated all bakery equipment, including ovens,fryers, sheeters, ice cream machines, scales and mixers.Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed and train kitchen staff on hotels safety manuals. Expert in final plate preparation with authentic presentation.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Quickly and courteously resolved all guest problems and complaints. Organize and handle the pastry kitchen the pastry chef is not there and when there is no pastry chef employed. Organize banquet prep work with assisting in dessert prep for cafe and tea. Specialize in custom cakes with focus on wedding cakes. Special amenities along with showpieces for VIP guests and holiday buffets.
Produced and plated desserts for nightly dinner service along with desserts for special dinners. Produced, decorated, and set up desserts for weekly chocolate buffet and Sunday Brunch. Work the chocolate crepe station for buffets. Followed proper food handling methods and maintained correct temperature of all food products.Displayed a positive and friendly attitude towards customers and fellow team members.Expert in final plate preparation with authentic presentation.
Organize, set up, and breakdown dinning room for dinner service. Oversee fellow waitresses on the nightly duties. Host game night for the residents. Plan and execute weekly diabetic desserts for 60 residents.
Prepared various pastries and cakes for wholesale, retail, catering, and specialty orders as an internship and then as a seasonal baker. Supervised two interns from Johnson & Wales University.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Made deans List and Silver Key Honor Society in 2004. Graduated with Suma Cum Laude for Associate Degree in 2004. Graduated Cum Laude for Bachelor Degree in 2006.
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