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Pastry Sous Chef Resume Example

Resume Score: 70%

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PASTRY SOUS CHEF
Professional Summary
Efficient, hard working Baker with 9 -year background in fast-paced bakery settings. French and American pastry emphasis. Knowledge of artisan breads. Reliable, supportive team player.
Skills
  • Cake decorating
  • Whole-grain baking
  • French baking techniques
  • Icings and fondant
  • Holiday baking
  • Excellent customer service skills
  • Highly observant
  • Highly organized
  • Adaptive and creative
  • Positive attitude
  • Employee training
Work History
Pastry Sous Chef, 12/2005 to 11/2014
Company Name – City
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Packaged and labeled baked goods with accurate descriptions and ingredients.
  • Set heat and humidity temperatures for proof box.
  • Effectively prepped, stored, rotated and stocked product.
  • Recruited, hired and trained a staff of efficient, hardworking associates.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Determined quantity of product to prep for next day's operation by maintaining detailed production schedule.
  • Conducted employee evaluations, assessing strengths and reassigning accordingly.
  • Managed inventory, labor, expenses and other operational processes.

Line cook, 03/2004 to 09/2004
Company Name – City
  • Effectively prepped, stored, rotated and stocked product.
  • Complied with all health and safety codes.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
Prep cook / pastry sous chef , 12/2015 to 02/2017
Company Name – City, State
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Set heat and humidity temperatures for proof box.
  • Recruited, hired and trained a staff of efficient, hardworking associates.
  • Opened and closed bakery.

Education
High School Diploma: 2002
Juan Ponce de Leon - City, State
Associate of Arts: course work in professional cooking and baking , 2004
The Art Institute of New York City - City
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Resume Overview

School Attended

  • Juan Ponce de Leon
  • The Art Institute of New York City

Job Titles Held:

  • Pastry Sous Chef
  • Line cook
  • Prep cook / pastry sous chef

Degrees

  • High School Diploma : 2002
    Associate of Arts : course work in professional cooking and baking , 2004

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