A Pastry Sous Chef prepares a variety of desserts, pastries, and other sweet goods. Responsibilities commonly listed on the Pastry Sous Chef Resume are – preparing a wide variety of goods such as cakes, pies, bread, and cookies; creating new and exciting desserts to renew menus and engage the interests of customers; decorating pastries using different icings, toppings, and to ensure the presentation will be beautiful, monitoring stocks for baking ingredients such as flour, sugar, and make appropriate orders within budgets, guiding and motivating pastry assistants and bakers; identifying staffing needs, and maintaining a clean and orderly cooking station.
Apart from proven work experience, the applicant will need the following skills to excel in this career – great attention to detail, creativity, the ability to organize and lead workers, solid knowledge of sanitation principles, food preparation, and baking techniques and nutrition; and working knowledge of baking with ingredient limitation. While a degree is not a must, possessing formal training or a certificate in culinary arts or baking is needed.
Objective : To obtain a Pastry Sous Chef position based on my education, team spirited attitude and results oriented background, Prepare all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes, Supervising all pastry staff including, hiring, training, counseling and discipline, Visually inspecting appearance of all cold food for proper color combination and overall presentation to maintain appeal.
Skills : Knowledge of pasta doughs, Microsoft excel, Ordering and inventory.
Description :
Handled customer comments and complaints and take swift corrective action after consultation with the department head concerned.
Responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Constantly found ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
Planed, coordinated and supervised all menu implementations in a timely manner.
Assisted in the preparation and control of daily and weekly market lists.
Created and developed new dishes and recipes by keeping up with the latest market trends.
Constantly strived to improve kitchen operating procedures.
Experience
2-5 Years
Level
Executive
Education
Associates In Occupational Studies
Pastry Sous Chef Resume
Headline : Dynamic, resourceful and skilled Chef with 6 years of success in fine dining, casual dining, catering and consulting. Retail experienced in high volume store. Teaching recreational classes to children a Scheduling appropriate number of staff according to daily needs, banquet functions and weekly forecasts, Ensuring proper storage of all pastry items in refrigerators and freezers to maintain product freshness and adults.
Skills : Chocolate decor, Inventory management, Supervisor leadership, Team building.
Description :
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Continually supervised the training and cross training of all pastry staff for all phases of preparation.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Consistently emphasized food quality and specialized baking techniques.
Actively participated in staff meetings and operated as an effective management team leader.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Experience
5-7 Years
Level
Executive
Education
Associates In Fine Arts
Pastry Sous Chef Resume
Summary : To obtain a Pastry Sous Chef position in which I can utilize my leadership skills as well as my knowledge and experience in the hospitality industry, Prepared and created dessert menus for two restaurants in house, Frequently using and cleaning ice cream machines, Developing new products based on seasonal ingredients, holidays, and dessert trends.
Skills : Microsoft Office, PLM, Blue Cherry, Languages- Conversant In Mandarin/Cantonese; Basic Spanish, Zymmetry, AX, Lotus Notes.
Description :
Designed and created weekly dessert tasting menu and seasonal menu development.
Prepared, supervised the production of, and plated all desserts.
Responsible for specialty cake orders.
Managed and trained pastry team of 7- including staff scheduling and payroll.
Generated daily preparation list, issued all product purchase orders, evaluated quality of all products and maintained inventory.
Established and implemented new standard operating procedures.
Created and maintained comprehensive recipe library.
Experience
7-10 Years
Level
Management
Education
Associate's
Pastry Sous Chef Resume
Objective : To maintain a Pastry Sous Chef position that will reinforce my current skills while educating me in more of the classical techniques of the pastry arts from different parts of the world. The eventual goal is to open and run my own specialty Patisserie that is influenced by the various cultures that I've had the priviledge of being immersed in.
Skills : Customer Service, Microsoft Word, Positive Attitude, Spanish, Leadership, Basic French Comprehension.
Description :
Led a team of 12 that included Pastry production team and packaging team.
Responsible for prepping and assembing pastry orders for our various units that included restaurants in Downtown Los Angeles and Anaheim.
Executed events for upwards of 400 people that included Gala's and on site plating.
Creative responsibilities including dessert plate up, use of seasonal ingredients with regard to specific client requests and communicating with the other chefs regarding our upcoming events.
Built and fostered a team environment.
Related guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.
Trained and mentored PM team that was mainly comprised of team members that had no formal education in Pastry.
Experience
2-5 Years
Level
Executive
Education
MS
Pastry Sous Chef Resume
Objective : A degreed business Pastry Sous Chef professional with extensive experience in the hospitality industry. Areas of experience include culinary and management skills, training, direct supervision, inventory management, and purchasing and records management. Enjoy the culinary and hospitality industry and take great pride in feeding the soul through feeding the body. I model high standards of excellence for my staff, to instill pride in their work and contributions.
Supervised all staff in the bakeshop area and was also the supervisor in the Brick oven station where pizza and pasta dishes were served.
Developed, trained and supervised a 3rd shift.
Reported directly to the Executive Pastry Chef Supervised front of house operations Preparation and supervision of fresh baked pastries, desserts, and bread, and catering events Development and preparation of a 6 week menu cycles, daily bread cycles Supervision of PM/3rd shift baking team.
Executed menu of classic french Pastries and desserts Special decorated cake orders Brunch specialties.
Prepared and assembled a variety of desserts for various extravaganzas for 500 people.
Consistently offered professional, friendly and proactive guest service while supporting fellow colleagues.
Led and supervised the quality.
Experience
2-5 Years
Level
Junior
Education
Associates Of Arts In Business
Pastry Sous Chef Resume
Headline : Dedicated, energetic, passionate self-starter with innovation who stays up with current trends looking to apply my skills and experience as a pastry chef in an established and well respected seasonally driven unique restaurant, Determining quality of products to prep for next day's operation by maintaining detailed production schedule.
Skills : Supervisory Experience, Pastry Cook.
Description :
Managed 6 full time employees.
Seasonal Menu Changes, led person for the development of bread program.
Responsible for the organization of pastry department.
Organize inventory in addition to ordering.
Helped open casino and reach over $22 Million in food sales in the first calendar year Oversee pastries for a la minute buffet, bar/events room and .
Produced all desserts and breads and ice creams/ sorbets for the restaurant from scratch.
Managed a pastry team of 7 people Dessert Line Production Menu Development Do weekly product orders and receiving Do monthly inventory and put into.
Experience
5-7 Years
Level
Executive
Education
GED
Pastry Sous Chef Resume
Headline : Looking for new opportunities outside my current field that will provide on the job training and the potential to go internally. I am hoping to be able to get myself enrolled back into school to gain a second degree, Working Closely with Patricia Yeo at this highly acclaimed New York Times 3 star restaurant Management of the pastry department as acting Executive.
Skills : Chocolate Making, Management, Microsoft Office, Microsoft Excel, Microsoft Outlook, Data Entry, Recipe Development, Recipe Testing, Menu Development.
Description :
Oversaw the the day to day operations of the pastry department.
In Charged opening the restaurant daily and receiving orders.
Worked with Corporate Pastry Chef Chris Ford to develop menu ideas and work on execution.
Fulfilled special orders for private dining events such as cakes, petit fours, cookies, and etc.
Experienced in monthly inventory and costing new menu items.
Managed all staff and organize and train them properly on all dessert items Plate and get dessert items out to guests in a timely manner Cut food.
Assisted in preparing food and vents for off premises catering Managed front and back of house Kept inventory and organized kitchen Managed money.
Experience
5-7 Years
Level
Executive
Education
Associate In Technology
Pastry Sous Chef Resume
Objective : Self driven, determined and results oriented professional with a proven track record of success in delivering the highest standard of professional excellence looking to leverage strong ability to execute sound judgment when confronted with extremely difficult and unanticipated situations while exceeding expectations.
Skills : Cake Decorating, Time Management, Organization, Inventory Management.
Description :
Managed food quality, sanitation and food and labor.
Set new store standards and exceeded company expectations.
Set high food standards, exceptional food service, and quality assurance.
Ran the pastry department and control waste.
Kept high standards and cleanliness top priorities.
Helped train new staff members.
Placed product orders.
Experience
2-5 Years
Level
Executive
Education
AAS
Pastry Sous Chef Resume
Objective : Pastry Sous Chef is Creating new desserts, in charge of pastry department ,do wedding cakes, order products,. Preparing and cooking food during lunch and dinner hours Maintained and cleaned food prearation area Wait tables as needed.
Skills : City of Houston Health Department Cerified Expires, Trained and experienced in both, front and back of the house.
Description :
Performed daily tasks relating to production of bread, mignardise, glacage and plated desserts under the direction of Pierre Gatel.
Able to show them a product with the high quality standard.
Able to show them how to do all those recipes that they have, that they haven't tried before.
Brought them good and responsible workers.
Used Manual skill and skill on how to follow the recipe correctly.
Started as Pastry Cook and was promoted to Sous Chef within 2 years.
Assisted Pastry Chef preparing high end, high volume international pastries and desserts within strict Orthodox Union Kosher guidelines.
Experience
2-5 Years
Level
Executive
Education
AAS
Pastry Sous Chef Resume
Objective : Pastry Sous Chef is Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills, Ensuring team members are treated fairly and equitably, Ensuring compliance with all food handling and sanitation standards, and also Following proper handling and temperature standards of all food products, Ensuring team members maintain required food handling and sanitation certifications.
Skills : Planning, Sous Chef, Developing Skills.
Description :
Possessed an excellent leadership ability with a strong focus on training and upgrading food quality. Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce shortterm profitability.
Executed on the business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.
Operated procedures, trained programs, directives, menus, rules and regulations for the staff.
Promoted the hotel to becoming a recognized culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.
Ensured all the pastry products are high quality and are consistently achieved. Interacts with guests to ensure satisfaction and enjoyment of dining experience.
Understood team members' positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps.
Working with Human Resources Department to fill open positions.
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