Executive Pastry Chef Resume Samples

4.7 (100 votes) for Executive Pastry Chef Resume Samples

The Guide To Resume Tailoring

Guide the recruiter to the conclusion that you are the best candidate for the executive pastry chef job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

Craft your perfect resume by picking job responsibilities written by professional recruiters

Pick from the thousands of curated job responsibilities used by the leading companies

Tailor your resume & cover letter with wording that best fits for each job you apply

Resume Builder

Create a Resume in Minutes with Professional Resume Templates

Resume Builder
CHOOSE THE BEST TEMPLATE - Choose from 15 Leading Templates. No need to think about design details.
USE PRE-WRITTEN BULLET POINTS - Select from thousands of pre-written bullet points.
SAVE YOUR DOCUMENTS IN PDF FILES - Instantly download in PDF format or share a custom link.

Resume Builder

Create a Resume in Minutes with Professional Resume Templates

Create a Resume in Minutes
LS
L Schulist
Levi
Schulist
32954 Karli Knolls
Detroit
MI
+1 (555) 640 9135
32954 Karli Knolls
Detroit
MI
Phone
p +1 (555) 640 9135
Experience Experience
Phoenix, AZ
Assistant Executive Pastry Chef
Phoenix, AZ
Champlin, Quitzon and Hane
Phoenix, AZ
Assistant Executive Pastry Chef
  • Assist in the development of new dessert, pastry and bread products
  • To develop and implement training programs for the colleagues under his/her supervision
  • Provide training for new Pastry Colleagues
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • To take an active part in the development of new food items for all food service areas
  • To assist the Executive Pastry Chef to define scopes of projects related to the outlets and adherence to set timelines
  • To plan the use of ingredients in such a manner so as to minimise leftovers and to reuse these in the best productive manner possible
Dallas, TX
Executive Pastry Chef
Dallas, TX
Kunde, Graham and Kunde
Dallas, TX
Executive Pastry Chef
  • Manage employee performance and development through training, coaching, performance management or corrective action
  • Develops, designs, or creates new ideas and items for Pastry Kitchen
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Work with other F&B managers and keep them informed of F&B issues as they arise
  • Assists in determining how food should be presented and creates decorative food displays
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Strives to improve service performance
present
Dallas, TX
Executive Pastry Chef-culinary
Dallas, TX
Considine, Walter and Murray
present
Dallas, TX
Executive Pastry Chef-culinary
present
  • To assist in writing and updating the relevant section of the Departmental Operations Manual
  • To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
  • To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to
  • To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product
  • To assist the Executive Chef –Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
  • To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner
Education Education
Bachelor’s Degree in Business Management
Bachelor’s Degree in Business Management
Washington State University
Bachelor’s Degree in Business Management
Skills Skills
  • Approaches pastry in a creative way
  • Strong supervisory skills
  • Positive attitude
  • Good communication skills
  • Committed to delivering a high level of customer service
  • Excellent grooming standards
  • Excellent planning and organising skills
  • Dedicated to the delivery of exceptional service and continuous improvement
  • Relevant qualifications for role
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings
Create a Resume in Minutes

7 Executive Pastry Chef resume templates

1

Executive Pastry Chef Resume Examples & Samples

  • Knowledge, maintenance and management of all costs
  • Provide operational analysis for review with the VP Corp Executive Chef of USH
  • Reconcile billing of all billed accounts daily
  • Continually analyze needed labor and costs of goods
  • L.A. County Food Handlers Certification
  • Microsoft Windows
  • HACCP training
  • Must be able to effectively discipline employees
  • Must be able to stand for long hours on your feet
  • Innovator and self starter
  • Strong analytical and computer skills
  • Excellent organizer and Planner
  • Knowledge of bread baking and hearth baking
  • Knowledge of show piece and chocolate work
  • Must be able to lift 50 pounds
  • Must be able to work very flexible hours and days related to Theme Park operations
  • Knowledge of various flours, ice creams and yeast are a plus
  • Must have a formal culinary education or commensurate work experience
2

Executive Pastry Chef-semiramis Intercontinental Cairo Resume Examples & Samples

  • Take full responsibilities of the pastry and bakery kitchen section
  • Create high quality and creative pastry products to satisfy the customer
  • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques
  • Ensure high standards of hygiene within the pastry kitchen
  • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in pastry set up of buffets and special functions
  • Consult and check on daily pastry requirements, functions and last minute events
3

Executive Pastry Chef Resume Examples & Samples

  • High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
  • Develops, designs, or creates new ideas and items for pastry kitchen
  • Ensures employees maintain required food handling and sanitation certifications
  • Assists the Executive Chef with menu development associated with pastry
4

Executive Pastry Chef Resume Examples & Samples

  • Controlling Departmental inventory in conjunctions with Food Stores
  • Monitoring & Controlling Departmental Productivity
  • Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities
  • Developing New menu Items to ensure the offering is current and on top of international trends
  • Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions
  • Ensuring that proper training and development of staff is performed
  • Encourage staff with recycling program and Green Committee objectives
  • Conduct Departmental Meetings
  • Must be able to create Chocolate & Sugar Show Pieces
  • Valid trade qualifications
5

Executive Pastry Chef Resume Examples & Samples

  • Leading and managing the quality/quantity of items produced by the Pastry department, as well as coordinating the production as it relates to banquet and restaurant functions
  • Developing new dessert, pastry and bread products
  • Assisting in the recruitment and training of all new Pastry Cooks
  • Balancing operational, administrative and Colleague needs
  • Following outlet policies, procedures and service standards
  • Supervising and managing employees; understanding employee positions well enough to perform duties in employees' absence
  • Supervising and coordinating activities of cooks engaged in pastry preparation
  • Utilizing interpersonal and communication skills to lead, influence, and encourage others
  • Advocating sound financial/business decision making; demonstrates honesty/integrity; leads by example
  • Encouraging and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviours
  • Ensuring and maintains the productivity level of employees
  • Communicating performance expectations in accordance with job descriptions for each position
6

Executive Pastry Chef Resume Examples & Samples

  • Staff, schedule, evaluate, train, develop and monitor team members; recommend wage increases, promotions, demotions, discipline and other employment actions for team members
  • Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability
  • Work with Outlet Managers and kitchen staff to ensure proper food preparation and timing
  • Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages
  • Research and explain back of the house line item variances for Report of Operations
  • Write and cost recipes while developing a collection of recipes in a recipe book
  • Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy
7

Executive Pastry Chef Resume Examples & Samples

  • To consistently provide thoughtful, caring and sincere service while supporting fellow colleagues
  • To lead and manage the quality of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
  • To develop new desserts, pastry and bread products
  • To maintaining payroll costs and productivity within budgeted guidelines
  • Minimum 8 years experience in an International Class Hotel with at least 2 years experience in a similar capacity
8

Executive Pastry Chef-jean Philippe Patisserie Resume Examples & Samples

  • At least 4 years prior experience as an Executive Chef in a pastry environment or similar established high quality operation
  • Working knowledge of food service, banquet set-ups and banquet equipment
  • Associates Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association
9

Executive Pastry Chef Resume Examples & Samples

  • Work closely with staff to ensure high quality and consistence of food preparation and presentation
  • Maintain departmental standards in accordance with Fairmont Hotel Core Standards
  • Ensure employees adhere to Safety and Health Standards
  • Create and implement new Menu items in all outlets
  • Manage employee performance and development through training, coaching, performance management or corrective action
  • Minimum of 4 years of Pastry experience in a similar high volume environment; this will include all areas of pastry function such as: wedding cakes, baking, showpieces, yeast, dough, French pastries, chocolates, and sugar work
  • Preferred Culinary School Education
  • Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in presentation & preparation
  • Must be an effective leader, manager, trainer, developer, administrator, and team player with strong communication and organization skills
  • Kosher experience is an asset as well as previous experience teaching or doing demonstrations
10

Executive Pastry Chef Resume Examples & Samples

  • Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals
  • Ensures that all guest contact culinary employees provide exceptional guest service at all times
  • Two to three years in manager position
  • A working knowledge of division operations. Working knowledge is generally learned on-the-job
  • Ability to operate computer equipment and other food & beverage computer systems
11

Assistant Executive Pastry Chef Resume Examples & Samples

  • To take an active part in the development of new food items for all food service areas
  • To be constantly on the alert for new products which may improve the quality of food; and to make suggestions to the Executive Pastry Chef, Senior Executive Sous Chef, Executive Chef concerning improvements in guest satisfaction and business volume
  • To ensure that all equipment is properly handled and maintained by the colleagues
  • To prepare menus with the Executive Pastry Chef, Senior Executive Sous Chef and Executive Chef with necessary revision on a quarterly basis to ensure that profit potentials in each food outlet is maximised
  • To plan the use of ingredients in such a manner so as to minimise leftovers and to reuse these in the best productive manner possible
  • To assist the Executive Pastry Chef to define scopes of projects related to the outlets and adherence to set timelines
  • Adherence to budgeted headcounts for all kitchens to ensure they are in line with the hotel’s budget
  • To develop and implement training programs for the colleagues under his/her supervision
  • At least 10 to 12 years of experience with 2 years in a management position
  • Prior experience in a hotel environment will be an advantage
  • Highly skilled and creative in all kinds of pastries
  • Demonstrate flexibility and high energy levels
  • Interpersonal skills, communicator, team player
12

Executive Pastry Chef Resume Examples & Samples

  • Oversee all aspects of the daily operation of the pastry production areas
  • Check food purchases for proper ordering, quality and price structure
  • Check daily function contracts for all pastry and bread related food requirements
  • Schedule pastry and bread production staff based on business demand
  • Supervise preparation, quality and quantity of all baked items; maintain quality standards within established guidelines
  • Supervise cleaning and equipment maintenance in Pastry Shop
  • Maintain safe and sanitary working environment
  • Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques
  • Inspects all food displays to ensure highest level of eye appeal
  • Remain aware of current market trends and tests new products as they apply to own hotel
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel
13

Executive Pastry Chef Resume Examples & Samples

  • Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop
  • Selects, trains, and supervises pastry staff in the proper preparation of desserts/pastry items
  • Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line
  • Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations
  • Handle all of the billing and processing of desserts for the hotels signature restaurant
  • Supervises daily safety and sanitation practices
  • Performs other duties as requested, such as development and execution of special events, VIP parties and staff events
  • Perform other culinary and managerial duties as assigned
  • Responsible for maintaining proper employee files in accordance to the hotel’s attendance and disciplinary procedures
  • Perform timely performance evaluations on staff
  • Managerial and pastry production experience required in similar hotel or resort. 2-4 years in management of high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions
  • Additional language and math skills and basic computer knowledge helpful
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule
  • Knowledge of food and labor cost controls, inventory and the calculation of these controls
14

Executive Pastry Chef Resume Examples & Samples

  • Ability to plan and produce bread and viennoiserie displays
  • Coordinate weekly schedule and breaks for assigned staff
  • Inspect the cleanliness and organization of the pastry/bakery shop; rectify any deficiencies
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards
  • Prepare all dishes following recipes and yield guides, according to department standards
15

Executive Pastry Chef Resume Examples & Samples

  • Provides leadership and guidance to all employees within the pastry department ensuring exceptional quality of product and service standards are upheld
  • Assists the Executive Chef with menu development related to pastry
  • Develop and create new pastry ideas and design presentations
  • Ensures proper handling of all food products
  • Maintains food and labor cost related to the pastry department
16

Executive Pastry Chef Resume Examples & Samples

  • Attend daily morning meetings with respective unit’s the Executive Chef regarding menus and other operational/administrational issues
  • Attend meetings as required in the Operational Manual and to up-date the Executive Chef/ and/or Executive Sous Chef, as required
  • Hold a daily and monthly meeting with the Pastry / Bakery staff and report to Executive Chef (or designates)
  • Establish culinary standards specific to banquets which meet the needs of the target market
  • Ensure that culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards
  • Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager
  • Use, wherever possible, locally and seasonally available products in menus and "specials"
  • Inspect daily, all fresh food received to ensure the quality is maintained
  • Write and update the relevant section of Departmental Operations Manual
  • Liaise with the (or designates) from the stewarding department to ensure that the high standards of cleanliness are maintained in all areas of the Pastry / Bakery such as machinery, small Kitchen equipment, floors and fridge’s, to ensure a sufficient supply of china, etc for the service and banqueting is available
  • Plan rosters on a 1 week basis and to review on a daily basis with Executive Chef and/or Executive Sous Chef, overtime, rosters and holiday requirements and absenteeism. Accidents and sickness to be written in the Log Book according to Company and Hotel Procedures and reported to the respective unit’s Executive Chef /Executive Sous Chef on a daily basis
  • Report any problems regarding failure of machinery and small equipment to the respective unit’s Executive Chef/ Executive Sous Chefs (or designates), then update the Executive Chef and to follow up and ensure the necessary work has been carried out
  • Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and to correct the usage if necessary
  • Complete material checklist e.g. mise-en-place within own department for all sections
  • Check daily each section in own department in order to ensure work has been carried out in the proper manner
  • Check daily function sheets within Main Board
  • Pass all information to late shift
  • Mise-en-place (report everything)
  • Make sure night shift is covered
  • Maintain and/or submit to the chef’s office all hotel records and forms as prescribed by local hotel management and policies
  • Follow operating standards
  • Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry / Bakery
  • Plan and implement effective skills training programmes
  • Maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation
  • Hold a daily training session and keep records about it
  • Develop standard recipes which allow the restaurants and the banquet department to operate at an acceptable food cost
  • Maximize colleagues’ productivity in order to minimize payroll costs
  • Monitor Pastry / Bakery operating costs and take corrective action when necessary in order to reduce expenses
  • Monitor and analyze the menus and product of competitive banqueting operations
  • Develop menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant
  • The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate
  • High school and culinary school training
  • Knowledge of French pastries, Viennese and American pastries, pull sugar, cake decorating and show pieces
  • Strong leadership, training and organizational skills
  • 10 years of food/pastry experience
17

Executive Pastry Chef Resume Examples & Samples

  • Develop new dessert, pastry and bread recipes/products
  • Follow all local and state safety and sanitation policies when handling food and beverage
  • Able to create quality wedding cakes & work directly with clients and Convention Services/Catering Team
  • Works closely with Purchasing to source and purchase ingredients and supplies
  • Proven ability to achieve departmental goals
  • Proven ability to develop a Team
18

Executive Pastry Chef Resume Examples & Samples

  • Minimum of 10 years in the profession with a minimum of 4 years as Pastry Chef
  • Up-to-date with the latest pastry trends and with a thorough knowledge of pastry
  • Strong bakery knowledge
  • Strong leadership and management skills
  • A hands on approach is a must
  • HACCP awareness
  • Must be mature, passionate, committed, creative, flexible, caring and a good communicator
  • A team player with a high energy level
19

Executive Pastry Chef Resume Examples & Samples

  • Expert skills in culinary ability and creativity
  • The Executive Pastry Chef must be expert and attentive about the ingredients
  • The executive pastry chef should have fair amount of patience
  • Creativity and artistic ability to produce eye catching pastries and desserts
  • Expert knowledge of kitchen hygiene and food safety
  • Expert management and supervising skills
  • Ability to manage time effectively
  • The pastry chefs must be expert and attentive about the ingredients
  • Select, train, evaluate, lead, motivate, coach, and discipline all employees Daily activities and operational planning
  • Assist in the planning and development of menus for the hotel
  • Possesses aptitude, management skills and upward mobility
  • Must be able to work as part of team
  • Possess well-developed leadership and problem solving skills
20

Executive Pastry Chef Resume Examples & Samples

  • Ensuring a high level of consistency of plated desserts, afternoon tea and al a carte options
  • Work closely with managers to ensure timely production of quality goods
  • Monitor and actively influence expenses in Pastry kitchen
  • Taking a creative approach to all pastry products
  • Actively engage with employees throughout the division ensuring that they are responsible for
21

Executive Pastry Chef Resume Examples & Samples

  • At least 7 years of managerial/supervisory experience in a high-volume/fine dining/banquet production kitchen, preferably in a hotel/casino environment
  • At least 5 years pastry chef experience or combination of experience and professional training
  • Ability to work with sugar, chocolate, marzipan and tallo icings for decorative work
22

Executive Pastry Chef Resume Examples & Samples

  • Lead and manage the quality/quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
  • Extensive leadership experience as an Executive Pastry Chef in an International Class Hotel or luxury operations of a 5-star calibre required
  • Working knowledge of sugar work/chocolate, etc. skills an asset
23

Executive Pastry Chef-culinary Resume Examples & Samples

  • To assist in writing and updating the relevant section of the Departmental Operations Manual
  • To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
  • Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to
  • To assist the Executive Chef –Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
  • To coordinate with the Executive Chef, the Executive Assistant Manger and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements
  • To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
  • To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel
  • To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
  • Dentify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
  • 3 years experience in similar role in a five star hotel
  • College or Culinary graduate / BSc in Culinary Arts
  • Internationally approved Food Safety Certificate
  • Solid communication & training skill
  • Menu compilation skills