Pastry Sous Chef Resume Example Company Name

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

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

Pastry Sous Chef Resume Example

Resume Score: 70%

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