Create new pastry items when requested by Executive Pastry Chef, Date all food containers and rotate as per policies, Ensure that all perishables are kept at proper temperatures, Check pars for shift use, determine necessary preparation, freezer pull and line set up; check for any out-of-stock items or possible shortages; return all food items not being used to designated storage areas and cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies, Prepare bread items according production schedules of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service, Ability to work independently and have great attention to detail, Assist in kitchen preparation work for next shift, Set-up and break down of pastry station for lunch and/or dinner service completed in a timely manner, Plating desserts as specified by management accurately and consistently, Good interpersonal communications skills required, Managing Diversity: Proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences, Self-motivated: Derives satisfaction from producing excellent pastry goods, Ethics and Values: Demonstrated ability to maintain the highest ethical standards in the work environment, Integrity and Trust: Demonstrated skill in earning and keeping co-worker and direct reports’ trust, Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment, Self-motivated, organized, fast and even-tempered, Ability to work on slippery surfaces, and work well under pressure, Ability to work long hours standing in one area and in extreme heat to perform essential job functions, The ability to produce all breakfast pastry items, i.e. Menu Close Resume Resume Examples Resume Builder. This includes focusing on the small details of work activities and taking the necessary time to ensure that all the details of completed work are correct and of high quality, Safety Orientation: The ability to work safely. Students may use this degree to transfer to a four-year institution. Able to store and handle all baked goods, Assist with the production of high quality plated desserts, Monitor and maintain sanitation standards. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Operates a specific station with others or individually, Organize each station. 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, Thorough knowledge of food products, standard recipes, and proper preparation, Ability to read, write, and speak English to comprehend and communicate job functions, Finger/hand dexterity in order to operate food machinery, Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. It was my hobby and soon was converted to my passion and I wanted to make it as my career. Perform all tasks at hand including garnishes (chocolate, sugar, etc.) Inside Baking and Pastry Arts. Ensure work areas and equipment are cleaned properly at the end of shift to prevent pest problems. Rangi Matamua Thesis Statement. Home. Southwest Minnesota State University Marshall, MN December 2014. 3. Job Titles: Food Service Worker Baker . Review amount of food consumed at the end of the meal period and enter into the C-Bord food production system, Assist the pastry chef with assigning job duties. Many bakeries and restaurants are pushing the envelope on its possibilities and are coming up with more creative ways to express their baking abilities. Then we had other hybrid bakery treats such as the “Cookie Shot”, “Brooksters”, … The requirements to become a baking and pastry educator vary greatly depending on where the would-be instructor is seeking work. Responsible for all activity within the station, Monitor consistency of quality, presentation and flavor of each dish, Capable of assembling all recipes without any assistance, Communicate any problems to the Sous Chefs, With the aid of the cooks and cook helpers, is responsible for all preparations and mise-en-place for each station, At least 2 years of pastry experience in a pastry department, Previous baking/pastry experience preferred, Must be able to articulate basic recipes and their methods, Knowledge of kitchen equipment and safety procedures, Have a full working knowledge of kosher preparation, food and service, Assist in producing all pastry for hotel operations under the guidance of the Pastry Chef de Partie, Demonstrate a good sense of esthetics, decorating and producing product within the quality standard guidelines as established, Work closely with standard recipes and presentations in order to maintain quality standards and consistency of product, Make the AM breakfast shift's produce and fill in there when necessary, Assist in production and maintenance of par stocks of dough, sponges, ice creams, etc. 4382 Bel Meadow Drive. A successful Pastry Chef resume should clearly convey a candidate's ability to create pleasing pastries and desserts. Many postsecondary programs require the candidate to … Previous Culinary training with a pastry certification from an accredited program preferred, Two years experience as a baker or baker’s assistant in an established food service outlet and/or the completion of a baker’s vocational training program, Knowledge of specialized pastries such as breakfast pastry production and decorating of cakes and pastries, Experience with artisan dessert production, pulled and poured sugar pieces, wedding cakes, event centerpiece creation and chocolate displays, Ability to understand units of measurement and basic math skills, Desire to work as a team and individually, Assist in the preparation and production of all Pastry items, Offer opinions and suggestions in daily shift briefings, Other duties as assigned handling food and beverage, Ensure all in-house produced bakery items are prepared on time and in the required amounts, Maintain proper Bake Shop pars of production levels according to estimates on the production sheets; maintain freshness standards, Assist in prep work as required for next shift, Prepare all bakery items according to recipe cards and correct handling procedures. Decorates pastries/cakes with creativity and skill, Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same, Ensures spoilage/waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. SHORT-TERM GOALS. Diploma . Assist in training incoming staff on new techniques and recipes as needed, Work closely with the front of the house staff to ensure there are no problems with food being served, including food running out or not being at the right temperature, Ensure prompt service for customers. This way, you can position yourself in the best way to get hired. Stand or walk for an extended period or for an entire work shift. Monitor and maintain safety standards, Knowledge of finishing methods and techniques, Understanding of basic Pastry Kitchen terminology, Previous experience in a Pastry production required, 1-2 years Previous experience in the pastry/culinary field required, Diploma Certification in a Pastry/Culinary discipline an asset, Experience with wedding cakes and plated desserts an asset, High School Diploma or General Education Degree (GED), Minimum of one (1) to three (3) years of experience as a cook in a hospitality or healthcare environment, Food handlers permit as required by state law and/or Company standards, Able to read and follow recipes and printed production guides, cleaning schedules, and logs, Regularly runs for food and restocks all kitchen supplies and food items required for service, Work conditions: The ability and willingness to work in a fast-paced, stressful environment, including in extremely hot or cold conditions, Arrive for shift on time and in proper uniform, Assists in the training, development and evaluation of personnel on proper use of standard kitchen equipment, tools, techniques and skills, Must demonstrate proficient knowledge of advanced cooking skills and techniques, Follow and enforce Health Department rules and regulations, Follows recipes precisely, including conversion capabilities, and understands mis en place, Prepares all baked goods (e.g., proofing, baking, and finishing), Prepare ice creams, confections, chocolates and plated desserts, Applies basic knife skills required for preparation, Assists in decorating of cakes and pastries, Conducts daily inventory according to par levels to determine what is needed for production, Maintains a clean and organized work area, Assists Chefs and co-workers as needed in execution of preparation and production, A minimum of two (2) years of Baking experience, in a professional setting, Kitchen skills including: Knife skills, scaling, temperature control, Understanding of proper sanitation procedures, Must be able to push, pull, lift, carry 25-50 pounds, overhead lifting may be required, Must be able to walk or stand for 5-8 hours, This role will require bending, stooping, and twisting, Must have basic math skills (add/subtract), Directs and actively participates with staff to assemble all cakes, pastries, cookies, pies, hot and cold desserts and chocolates, into finished pieces that are eye appealing for restaurants and banquet functions. Admirable experience in baking pastry in upscale hotel, resort and conference center. Hours of work will be scheduled based on business volumes/operational demands and will vary, Results oriented with the ability to be flexible and work well in a busy and demanding environment, Knowledgeable on the fundamentals of pastry techniques and excellent plate presentations, Ensure pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures, Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations, Establishes and maintains open, collaborative relationships with associates, Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs, Ensure we are properly working with supplies and manage inventories according to budget, 4 years of previous pastry / baking experience, Candidates should be able to perform all basic and intermediate baking skills, Must have an open and flexible schedule that includes afternoon, evening, weekend and holiday shifts, Ability to communicate in English, both written and verbal, Be a clear thinker, remaining calm; resolving problems using good judgement, Work cohesively with leadership, team members and guests alike, Good knowledge in English (written, spoken and reading), Note any out-of-stock items or possible shortage, Return all food items not used to designated storage areas, Knowledge of the use of broiler equipment and understanding of meat and fish cookery, Check the mise en place to ensure an adequate supply of materials for the shift and bring up to par those items needed, Properly break down the station by storing foods properly and carefully after labeling them, Execute private Dining Room functions for the required food, One meal per shift in our staff cafeteria, Compensation towards a ski pass during the winter months, Run the day to day operation of assigned station in the Pastry Kitchen, Check and complete mise en place and pars and set-up the station, Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels, This position requires the ability to lift up to 40lb, 3 years of previous culinary experience preferred, Candidate must have open availability including mornings, evenings, weekends and holidays, High school diploma or equivalent. LONG-TERM GOALS. Assistants Pastry Chef work under the supervision of a pastry chef and provide support to senior staff. Chef Resume Sample Baking and Pastry Resume Chef Resume Template Chef Resume Cover Letter Professional Chef Resume Cook Chef Resume Pastry Baker Resume Great Chef Resumes Bakery Resume Sous Chef Resume Catering Chef Resume Best Executive Chef Resume Chef Resume Template Free Chef Resume Examples Chef Resume Objective Restaurant Chef Resume Cake Baker Resume Pastry Chef CV Pastry … Work with a sense of urgency for our guests, Maintain clean and sanitary work environment. Head Pastry Chef Resume. Respond to and address any customer issues that arise. It’s fast and easy … Baker Resume Writing Tips. Adds Value to Your Resume Home. Create a Resume in Minutes with Professional Resume Templates. Prepares cookies, pies, dough and other basic items as instructed, Performs all prep work for cakes, pies, mousses, plated desserts, fills danish, organizes and cleans walk-in coolers and freezers, Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating and proper rotation. PERSONAL SUMMARY. More. -required, Ability to read and effectively present detailed information both verbally and in written form to managers and employees. Home. It’s actually very simple. If you want to know how to become a baker you can enroll in one of our pastry classes. Assign and direct the efforts of other food service technicians during the food production and cleaning processes. Create a Resume in Minutes with Professional Resume Templates. Marshall, MN May 2015. muffins, Danishes , cakes, restaurant items, banquet orders, ice cream or sorbet), Knowledge and understanding of tools, measurements, ingredients, equipment, small wares and cooking required for a bakery, Ability to prepare products according to recipe guidelines, Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) procedures, Ability to multi task and work in a very fast paced team environment, This role is Part-Time, and requires full availability a minimum of three (3) days a week including days, nights, weekends, holidays and special events, 2 years of experience in fast paced NY kitchen, Basic cooking skills & experience preparing desserts, Organize, sanitize and clean kitchen and storage areas, Follow sanitary food handling procedures as per state guidelines, Work well under pressure with multi-tasking skills, Current ServSafe Manager Certification or be able to achieve within (6) months of employment, 5+ years of baking and pastry experience including bread and hot and cold dessert production, catering/banquet production, buffet presentation, plating, Ability to taste and work with any and all ingredients used, Work flexible hours based upon departmental needs including extended shift, Ability to communicate effectively with supervisors, peers, and customers, Baking and Pastry Arts Degree from a culinary school, 2 years industry experience in a high volume environment, Maintains and strictly abides by sanitation/health regulations and hotel requirements, A minimum of two (2) years of baking experience, in a professional setting, Prepare baked goods in accordance with portion and quality standards as specified in recipes, Control food and beverage usage to minimize waste. Karen has tremendous … Requires repetitive motion, Proactively approach customers to educate them about products, answer questions, help them locate items and offer suggestions to complete their meals, Prepare products to go out in display by slicing, packaging and labeling bakery items, The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control, Completing inventories and food requisitions, Supporting the Chef de Parties and cooks if necessary, Supervising the production of pastries and desserts for outlet, Responsible for ensuring food quality according to department standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards, Responsible for preparing all baked goods and pastries for food & beverage operations, according to department specs and recipes, Ensures all final baked goods and pastries preparation is in compliance with company standards, Prepare orders according to standard recipes in proper, professional, and timely manner. - Choose from 15 Leading Templates. Proficient in pastry display and offering services Expected AOS in Baking and Pastry 2017 Marshall Senior High School . Food Processing Worker . PORTFOLIO. Develop new products for a la carte and catering menus on a rotating basis, Assists in the professional development of apprentices and bakers, Follows recipes, portion controls, and presentation specifications, Assist in restocking all items as needed throughout the shift, Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, reach-in coolers and all storage areas, Performs daily responsibilities which include restaurant prep, banquet prep, Two years’ experience in bakery production, General understanding and knowledge of safety, sanitation and food handling procedures, Basic knowledge of how to produce cakes, tarts, mousses, batters, doughs, custards, frostings and ice creams, Prior experience working in a commercial kitchen, preferably in a full-service boutique or luxury hotel environment with large events of varying specifications, Prior experience with standardized recipes and ability to follow presentation guidelines required, Must be able to lift up to 25 lbs. MINIMUM QUALIFICATIONS, 2-3 years previous experience as a baker or pastry cook required, This position requires working all shifts including weekends and holidays, Providing support to the Pastry team to ensure an elevated and seamless preparation of desserts for our catering and conference customers and food & beverage outlets, exceeding their expectations at every opportunity and/or meal period, Actively involved in the production, preparation and presentation of all pastry items and ensuring all food is prepared as per Delta’s specified brand standards, Responsible for completing to prep for high-volume functions, while cooperating with and assisting fellow culinary associates to ensure a smooth and efficient operation, Work collaboratively with fellow leaders and associates to resolve customer concerns through service recovery, Both at work and away from work, project a favourable image of the hotel, Must be available to work a variety of shifts, including weekends. Assistant Pastry Chef Resume Examples. Roland Prince. COURSE OUTLINE . Rialto, CA 92376 (777)-777-7777 [your email] Job Objective Seeking employment within the food services sector as a Head Pastry Chef. Follow correct food handling procedures. RESUME. 1. Pastry Objective Resume Examples Baking And. CONTACT. Requires repetitive motion, Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery, Keep floors dry and clean to avoid slip/fall accidents, Responsible for all baked goods, rolls, Danish, bread, etc, Reporting any maintenance or security problems, Prepares designated food items as directed in a sanitary and timely manner, Responsible attendance and ability to work scheduled shifts and on time, Must have basic math skills to produce correct sized batches, Has a general understanding and knowledge of how to properly use and maintain equipment in the area, Must have a valid San Diego County Food Handlers Card, Supporting Pastry leaders in providing leadership to culinary associates and ensuring an elevated experience in all food and beverage areas within the hotel, Working alongside the pastry team to ensure excellence standards are met, in the absence of Chef and Pastry CDP to inspire creativity and to coach associates, Working closely with the pastry leaders to seek opportunities to increase food revenues, Ensuring production requirements are met for cakes, pastries and all other dessert and bake shop items, Development of signature desserts for the restaurant and special functions, Effective supervision of the Pastry department to ensure the achievement of our vision, our financial and service goals, Experience as a Pastry cook, in a large hotel/operation, Minimum of 3 years well-rounded pastry and baking experience, Proven ability as an effective supervisor, possessing a high degree of professionalism and teamwork, Applicants are required to have at least three years of pastry experience in a similar environment, Candidates must be able to lift 50 lbs and stand for long periods of time, Creates, prepares/produces/bakes all breakfast pastries, breads, rolls and desserts for restaurants and banquets. January 20, 2020 . Operates a specific station with others or individually, Attends all scheduled staff meetings when required, Organize each station. You’ll have the opportunity to learn the baking skills necessary to become a great baker. Pastry Cooks are culinary professionals who work in bakeries, restaurants, and hotels, making such treats as confections, cakes, cookies, and chocolates. Assist in tracking production, consumption and waste of all baked goods produced, Requisition supply items as needed from storerooms; assist in receiving items and taking inventory, Set up work station as required to include mis en place, tools, equipment and supplies, Promote teamwork and quality service through daily communication and coordination with other departments. No need to think about design details. YASH MAHEY. Ensure that all items requiring refrigeration are put into refrigerator/freezer, Perform any other job related duties as assigned. A hardworking, punctual and safety conscious baker who has considerable experience of working within a bakery environment, producing large volumes of items that are shipped to retail stores. Culinary- Baking and Pastry Student / Internship, 01/2011 to 12/2013 Saint Louis Community College – 5600 Oakland Avenue St.Louis, MO 63110. Responsible to help with all activity within the station, List the preparations that should be completed for each day the night before and always be present during hours of service, Helps to monitor consistency of quality, presentation and flavor of each dish, Monitor and maintain cleanliness of all work areas, utensils and equipment, With the aid of the master pastry cooks and pastry cooks, is responsible for all preparations and mise-en-place for each station, Ability to handle a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines, Ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. Guide the recruiter to the conclusion that you are the best candidate for the pastry cook job. Must provide own slip resistant shoes prior to first day of work, Preferred but not Required: Baking or Pastry experience in fine dining will be given strong consideration, Producing all pastry, desserts, and breads as need daily, Following and adhering to all SOP’s and recipe’s as directed by pastry chef, Accurately measuring and weighing ingredients, Producing all breakfast pastries for restaurants and banquet functions, Cleaning bakery as needed including floors, coolers and freezers, and equipment, Participating and assisting in the set up of buffets in the Conference Center as well as all other Keystone locations, At least 1 year experience baking and/or pastry production within a commercial retail bakery, restaurant or resort - preferred, Willing to work weekends, holidays, evenings and mornings as needed - required, Able to communicate easily in English - required, Able to work in coolers and in freezers for short periods of time, Able to report to work at 5am weekdays, weekends, and all holidays, including Christmas, Computer Operations: familiar with MS office, Licenses/Accreditations: ServSafe or will be provided upon hire, Previous Work Experience: 3+ years in Food and Beverage, Pastry Experience strongly preferred, fine dining strongly preferred, Language: Proficient in English, written and spoken, Knowledge of some pastry techniques, scaling, mixing, proofing, baking, decorating, finishing, Portions and arranges food on serving dishes and is responsible for portion control and plate presentation, May cook, mix and/or season ingredients when preparing bakery items (i.e. Pastry Resume Sample . for all outlets as well as banquets and amenities, Work effectively in a team environment, assisting where needed, and offering assistance to others, Minimum 6 months (for entry level) to 3 years (advanced) relevant pastry/culinary experience, Culinary degrees and/or formal training preferred, The ability to stand/walk for long periods of time and lift/carry/push/pull up to 30 pounds. with wheel assistance, Ability to grasp, lift, carry or transport tiems weighing a maximum of 50 lbs, Ability to stand and work continuously in confined areas, Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, Ability to work with all products and ingredients involved, Assist in plating up Banquet hot meals as assigned, Perform duties in other areas of kitchen as assigned, Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service, Minimum two years culinary or related work experience, Advanced culinary knowledge is expected for this position, Prepare all menu food items according to standard recipes and as specified in the B.E.O., to ensure consistency of product. AOS degree, equivalent or experience in baking and pastry from an accredited culinary school Must have well rounded working baking and pastry knowledge in all areas including showpiece work Must have previous experience in high volume production including large banquets and special functions while supervising a minimum staff of 8 employees Try our resume builder. for all outlets, Room Service and Banquets, The ability to set up all continental and breakfast pastries for Banquets, The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product, The ability to work with the Pastry Chef and Assistant Pastry Chef in order to develop new items and ongoing development of skills and techniques, The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary guidelines, The ability to maintain a cooperative working relationship with fellow employees, The ability to have knowledge of Taj Hotels Food Standards, Maintain production par levels, according to business, Rotating, label and maintain freshness of pastry products and produce, The ability to perform other tasks or projects and assist other areas with production as assigned by hotel management and staff, Inform and communicate to culinary leaders with all quality or production inquiries, Must have a positive outgoing personality and be able to effectively communicate in English, Follows the methods of food preparation, baking method and techniques, to properly prepare and serve desserts as instructed by the Executive Chef, Pastry chef and Assistant Pastry Chef, Sets up workstation based on pars established by Executive pastry Chef, Pastry Chef ,Assistant pastry Chef and by following station set-up organization. It’s actually very simple. Just as selecting the proper ingredients can make or break a recipe, choosing the right words is important to the success of your pastry chef resume. Baking isn’t limited to cupcakes and pastries. Facebook Twitter Google + Pinterest. for all outlets as well as banquets and amenities, Perform job functions with minimal supervision, Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Complete inventory of dessert items of other outlets and produce accordingly, Maintain the proper inventory of the work stations while controlling un-necessary waste, Review and maintain the prep list and the daily pars, Inform management of any problems or issues encountered during their assigned shift, Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. CBEDS Number: 4420. - Choose from 15 Leading Templates. Summary : Baking & Pastry graduate from Johnson & Wales University with 4+ years of industry experience ranging from cake building, fondant rolling, and piping techniques to airbrushing, marzipan, chocolate, sugar Possesses leadership, research and time management skills; seeking a full time position in Pastry Research and Development. Buana Sarana Tehnik Cv. Econ 112 Assignment 1. previous post. 2. Education: The Culinary Institute of America. Adheres to control procedure for food costs, labor costs and food quality, Ensures pastry operation meets all Health Department requirements for sanitation, such as proper rotation of merchandise to keep spoilage at a minimum and daily cleaning of ice box and refrigerators, Ensures that all food items are prepared and served according to the Executive Pastry Chef’s set standards, specifications and recipes, Ensures proper storage of all food in refrigerators, including coverage, labeling, dating, and placing items in proper containers and maintaining the appropriate temperature, Make fruit coulis and fruit sauces for the outlets and banquet, 1 year of pastry/baking experience in a similar size operation preferred, Basic Mathematical skills sufficient to understand recipes, measurements, requisition amounts and portion sizes, Ability to read, write and speak the English language in order to complete requisitions, read recipes and communicate instructions and other information with other employees, Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoosn, spatulas, tongs, slicers, etc, Ability to grasp, lift, carry, or transport items weighing a maximum of 200 lbs. 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