CHEF (Pastry) Resume - Services Resume

Wednesday, September 5, 2007

CHEF (Pastry) Resume - Services Resume - Free Resume Examples

This sample chef (pastry) resume, services resume, contains summary of qualifications which accentuates candidate's areas of expertise and related achievements. Relevant apprenticeships augment impressive list of professional experience. The chef (pastry) resume, free resume sample, can be improved based on your education, skills, and experience.

Free chef (pastry) resume sample

John Carl Freeman
123, Ellis Street
Boston, MA, 01234
(123) 456 789

OBJECTIVE
To contribute extensive experience, educational background and culinary skills to the position of Pastry Chef within a restaurant environment.

SUMMARY OF QUALIFICATIONS
Thorough knowledge in the preparation of an extensive assortment of baked goods, including: pastries, cookies, puddings, muffins, breads and specialties.
Consistently utilizing creative talents to develop attractive presentations and proficient in the production of original creations.
Competent in organizing production to maximize use of available space.
Able to direct work flow in an accurate, timely and efficient manner.
Recipient of numerous Culinary Awards for superior creations.

EXPERIENCE
Pastry Chef 1/92 to Present
Eugene, ORTHE BEVENSHIRE HOTEL

Plan and prepare three desserts on a daily basis for Faculty Club.
Produce truffles and special tea pastries for Deans House.
Prepare desserts for in-house groups, serving 100-200 people.

Pastry Chef 10/90 to 1/92
Corvallis. ORDELTA PINES BAKERY & CAFE

Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special order desserts and wedding cakes.
Mixed puff pastry, croissant and Danish doughs.
Created breakfast pastries and breads for lunch specials.

Pastry Chef 3/87 to 10/90
Corvallis, ORTHE PLUMROSE RESTAURANT

Planned and executed monthly menu which included six desserts, two sorbets, two ice cream dishes and two fresh breads daily for lunch and dinner.
Ordered all bakery and dairy supplies and created Brunch breads.
Prepared desserts for retail store and special orders.

EDUCATION
6/81
New York, NYESTERBROOK INN
American Culinary Federation: Certified Cook
10/84 to 7/87

Butcher Assistant, Rodeo Ranch, 6 months
Soup and Sauce preparation, 6 months
Carde Manager, ice and tallow sculpture, 6 months
Pastry Assistant, 1 year