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Pastry Chef

Writing a great pastry chef resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

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If you're looking for inspiration when it comes to drafting your own pastry chef resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the pastry chef job you're after.

Resume samples

Makenzee Crowther

makenzee.crowther@gmail.com | (638) 660-7644 | Lincoln, NE

Summary

I am a professional pastry chef with over three years of experience in the industry. I have worked in high-end restaurants and bakeries, creating exquisite desserts and pastries. My skills include cake decorating, chocolate work, sugar work, baking breads, and plated desserts. I have a passion for creativity and innovation, always striving to create unique and memorable experiences for my diners. In addition to my culinary skillset, I also possess excellent customer service abilities and thrive in fast-paced environments.

Experience

Pastry Chef at Omaha Bakery, NEApr 2022 - Present

  • Created new recipe for chocolate almond cake that increased sales by 25%.
  • Trained 3 junior pastry chefs in proper baking techniques and recipes.
  • Implemented a waste reduction plan that saved the company $1,000 per month.
  • Developed a system for tracking inventory which reduced food costs by 2%.
  • Created weekly specials that were featured on the restaurant's social media accounts, resulting in a 10% increase in customers.

Assistant Pastry Chef at Lincoln Cake Company, NEAug 2019 - Mar 2022

  • Successfully completed 4-week intensive pastry training program at world renowned bakery.
  • Increased efficiency in the kitchen by streamlining processes and improving workflow.
  • Created new recipe for chocolate mousse cake that was well received by customers.
  • Developed a system for tracking inventory of ingredients and supplies, saving the company money.
  • Trained 2 new employees on proper baking techniques and recipes.

Education

Associate of Arts in Baking and Pastry Arts at Metropolitan Community College, Omaha, NEAug 2014 - May 2019

I've learned how to bake different types of bread, pastries, and desserts.

Skills

  • Baking
  • Cake decorating
  • Sugarcraft
  • Chocolate making
  • Pastry making
  • Breadmaking

America Ritch

america.ritch@gmail.com | (619) 029-5524 | Reno, NV

Summary

I am a pastry chef with over three years of experience. I have worked in several restaurants, bakeries, and cafes, perfecting my skills and developing my own unique style. I am passionate about creating beautiful and delicious desserts that delight the senses and bring joy to those who eat them. I am also experienced in cake decorating, bread baking, sugar work, chocolate work, and much more. In addition to being an excellent pastry chef, I am also a team player who is always willing to lend a helping hand or offer advice when needed.

Experience

Pastry Chef at The Patisserie at Wynn Las Vegas, NVJun 2022 - Present

  • Created innovative new dessert menu items that increased customer satisfaction by 25%.
  • Trained and managed a team of 5 pastry cooks, ensuring high quality desserts were consistently produced.
  • Implemented cost-saving measures that decreased food costs by 10%.
  • Negotiated with vendors to secure lower prices on ingredients, resulting in an annual savings of $5,000.
  • Developed strong relationships with local purveyors to source fresh and seasonal ingredients for the restaurant’s desserts.

Assistant Pastry Chef at Ethel M Chocolates, NVAug 2019 - Apr 2022

  • Created new and innovative pastry recipes which were well received by customers, as evidenced by increased sales of 20% for the month.
  • Trained 2 new junior pastry chefs in all aspects of baking and decorating, as requested by head chef.
  • Reduced food waste by 15% through effective portion control and efficient use of ingredients.
  • Implemented a cost-saving measure that reduced spending on supplies by 10%.
  • Was recognizedby management for displaying exceptional leadership qualities during a chaotic shift where several key staff members called out sick.

Education

Associate of Arts in Baking and Pastry Arts at Le Cordon Bleu College of Culinary Arts in Las VegasSep 2015 - May 2019

In the Associate of Arts in Baking and Pastry Arts program, I have learned skills in baking, decorating, sugar work, chocolate work, and cake design.

Skills

  • Baking
  • Cake decorating
  • Sugarcraft
  • Chocolate making
  • Pastry making
  • Breadmaking

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