Assistant Pastry Chef Resume Samples

Description :

1. In charge of assisting the Pastry Chef in designing a dessert menu for a fusion style restaurant while keeping a classic feel and a balanced menu including vegetarian and gluten-free.
2. Measuring, weighing, mixing ingredients. Baking or cooking to the specified temperature.
3. Maintaining a cheese cart which was made and taken down every night. This cart was displayed in the restaurant and the servers would offer an optional cheese course to the customers.
4. Responsible for having a seasonal jam/jelly made for the cheese cart each month.
5. Maintaining a clean and organized pastry kitchen as well as the pastry line for the evening of service.
6. Assisting the Pastry Chef in preparing all the items for service that evening.
7. Responsible for closing down the pastry line and the pastry kitchen at the end of every night. Including all equipment used, wrapping and chilling perishables, locking ice cream.
8. Communicating with the Servers if there were to be an allergy on a certain table.

Experience

7-10 Years

Level

Senior

Education

Associates

Description :

1. Personally directed and cultivated a high volume service of individually crafted, multi-component and intricately plated desserts.
2. Responsible for the production of house-made ice creams, sorbets, cookies, garnishes, custards.
3. Oversaw the daily preparation of all complimenting chocolate/caramel based sauces, coulis, compotes, fruit consommés, decorative piping, spun sugar, candied fruits and nuts.
4. Directed the production of all desserts for special events, wine dinners, and catered events.
5. Personally responsible for sourcing, negotiating to purchase all product weekly for entire pastry department of this extremely high volume cosmopolitan French restaurant.
6. Successfully enforced the performance standards, policies, and procedures as they relate to the culinary.
7. Provided research and development for new dessert concepts, menu and recipe analysis resulting in increased check averages and overall sales.

Experience

7-10 Years

Level

Senior

Education

Diploma

Description :

1. Managing and directing a team of three pastry line cooks to include overseeing that daily responsibilities, health, and safety standards are sustained.
2. Effectively coordinating with management and kitchen staff during service to guarantee successful lunch and dinner shifts.
3. Preparing a variety of bread, sauces, garnishes, and pastries on a daily basis needed for service.
4. Helping to facilitate kitchen cleanliness and sanitation as well as communicating well with co-workers in English and Spanish.
5. Procuring supplies, foods, and equipment for the pastry department.
6. Assisted with the initial restaurant opening and pastry department development.
7. Spearheading the research and development to include reviewing and analyzing data on meals served, food consumed, food costs, supplies, and labor along with providing reports and recommendations based on results.
8. Seeking new methods, products, and procedures for improving the foodservice operation.
9. Responsible for ordering checking in all orders as well as conducting an inventory and costing recipes.

Experience

10+ Years

Level

Management

Education

Certification

Description :

1. Supervised the daily dessert production for the hotel's outlets namely Hunter (Steak Fine Dining Restaurant), The Luxe Lounge (Retail Coffee Shop), The Wave Pool Bar, Mixed Bar, Executive Lounge And All-Day Dining Outlets Of The Hotel.
2. Learned practical techniques such as buttercream, cake methods, mousses, tempering chocolate.
3. Assisted Head Baker in scale, mix, produce of sponge cake, cheesecake, mousse, creme brulee, pastries, chocolate truffles, and cookies.
4. Responsible for but not limited to menu tastings, menu design, training and coaching staff members, liaison between the team and Head Pastry Chef, special amenities and project delegated by my Head Pastry Chef and Executive Chef.
5. Assisted other departments where needed and team members with daily tasks.
6. Established and perfected standard recipes, par levels, new dessert concepts, and plate presentations to ensure consistency.
7. Organized all private events for the upcoming weeks keeping ahead with banquet production and finalization.

Experience

2-5 Years

Level

Junior

Education

BA

Description :

1. Assisted in planning, coordinating, and directing a food service fine dining operation relating to plated desserts and specialty cakes.
2. Ordered and requisition food and supplies in accordance with established specifications.
3. Provided adequate information to food service units regarding menu changes.
4. Prepared recommendations for improvements in menu planning and good customer relations.
5. Mase budget recommendations regarding food cost and labor cost, followed and implemented the budget as established.
6. Oversaw the service standards as they relate to special events, and fine dining.
7. Assisted in plating and preparing desserts for parties and special events.
8. Developed menus, pricing and special amenities to increase revenue and customer satisfaction.
9. Actively involved in cost control, and decreasing cost at every opportunity without affecting the product, to ensure quality and customer satisfaction.

Experience

2-5 Years

Level

Junior

Education

Associates

Description :

1. Assisting in the preparation of dessert items for dining services units and specialty restaurants.
2. Assisting in the standardization of recipes and quality control of the products.
3. Recommending improvements in food preparation methods to obtain better products.
4. Assisting in ordering food and supplies in accordance with established procedures.
5. Assisting in the maintenance of proper sanitation techniques and practices.
6. Maintaining all hygiene and safety standards as stated by the local health department.
7. Ensuring to restock optimally all kitchen supplies and raw materials as needed during routine kitchen service.
8. Maintaining the inventory of all baked goods and ensured that nothing ever ran out managed all cooking equipment and utensils ensuring everything was functional and up to code.
9. Ordering and inventory of pastry kitchen supply communication with various vendors.

Experience

5-7 Years

Level

Executive

Education

Business Administration

Description :

1. Assisted in planning, coordinating, and directing a food service catering operation relating to sandwiches, salads, pastries, and desserts.
2. Oversaw the service standards as they relate to catering, special events, and specialty pastry programs.
3. Monitored and maintained proper stock levels of cookie doughs, scones, muffin batters, fillings, and quick bread.
4. Opened the store in the morning and ensure that the breakfast case is set and that the store is ready to receive customers.
5. Ensured that cakes, cheesecakes, and sugar cookies are baked in advance.
6. Laminated doughs have to be made three days in advance so that the dough can rest between each step.
7. Oversaw the daily production of bread for retail and wholesale orders.
8. Assisted with the daily production of cakes necessary for shop inventory/ custom orders.
9. Produced and maintained the stock of multiple from scratch croissant based pastry items.
10. Assisted with maintaining a stock of inventory and raw ingredients needed for daily usage.

Experience

2-5 Years

Level

Junior

Education

Associates

Description :

1. Daily inspecting, supervising work of the kitchen staff on a specific shift to ensure food, kitchen equipment is in proper working order and issues maintenance request for its repair.
2. Managing pastry team in production commissary including but not limited to cake batters, pie/tart shells, cookie dough, custards and sauces, petit-fours, buttercreams, and frostings, etc.
3. Making large quantities of baked goods, such as cookies, cupcakes, tarts, cakes, chocolate.
4. Responsible for production of all plated desserts for the fine-dining restaurant at the resort as well as any and all banquet desserts, amenities for VIPs, specialty cakes.
5. Assisting pastry chef in order, recipe development, scheduling, training new staff and coordinating with all other departments in the hotel to maintain highest standards at all time.
6. Utilizing chocolate, sugar, and Pastillage to create showpieces and amenities.
7. Produced a great number of pastries for banquets, five-diamond restaurant, roof garden restaurant, room service, lounge, wedding cakes, and birthday cakes.

Experience

5-7 Years

Level

Executive

Education

Diploma

Description :

1. Controlled all internal and external ordering including, but not limited to, produce, bread, paper requisitions, daily storeroom requisitions, and handled five outside food product purveyors.
2. Composed a weekly schedule for all pastry employees including myself and the executive pastry chef.
3. Plated up private events up to 150 people, set up dessert buffets for up to 250 people.
4. Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
5. Stored the food in designated containers and storage areas to prevent spoilage.
6. Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
7. Took orders from customers and cook foods requiring short preparation times, according to customer requirements.
8. Combined measured ingredients in bowls of mixing, blending, or cooking machinery.
9. Assisted the Head Chef in pastry preparation, production and presentation activities.

Experience

7-10 Years

Level

Senior

Education

BS

Description :

1. Properly preparing and presenting chocolate and confections, cakes, cookies, pies, ganache, tarts, mosses Panna cottas, ice cream and plate presentation.
2. Good knife skills from slicing, chopping and dicing food into uniform sizes.
3. Monitoring and maintaining all sanitation technique and practices and safety standards as stated by local health departments to include nutritional guidelines and allergic concerns.
4. Assisting in planning, preparing, coordinating and directing of desserts for catering operations, dining services, banquets and farm table experience.
5. Supervising a staff of 8 - 10 people and training of interns. Production of various cakes, pies, cookies, and other pastries. Maintaining par levels of various products.
6. Daily and weekly customer invoicing. Ordering products from various purveyors.
7. Maintaining a clean and orderly cooking station and adhere to health and safety standards.

Experience

2-5 Years

Level

Junior

Education

Associates