Chef Resume Sample

Jamie BROWN

Hometown, OR • (555) 555-1234 • jbrown@company.com

Professional Profile

 

·     Over a decade of positions as pastry chef, bakery manager and related roles in varied venues.

·     Thorough knowledge in the preparation of an extensive assortment of baked goods, including pastries, cookies, puddings, muffins, breads and specialties.

·     Creative talents to develop attractive thematic, customer and event-inspired presentations.

·     Experience addressing needs and budgets of restaurant, catering and retail bakery.

·     Competencies to organize production and personnel to maximize use of space and finances.

·     Recipied of numerous Culinary Awards for superior creations inspired by passion for excellence.

 

Pastry Chef Achievements

1999 - Present

THE BEVENSHIRE HOTEL, Eugene, OR

Pastry Chef and Bakery Manager

·     Plan and prepare desserts on a daily basis for restaurant patrons.

·     Oversee all operations of retail bakery and prepare desserts and breads for catered functions.

 

1996 - 1999

DELTA PINES BAKERY & CAFE, Cowallis, OR

Pastry Chef

·     Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special-order desserts and wedding cakes.

·     Created breakfast pastries and breads for lunch specials.

 

1994 - 1996

THE PLUMROSE RESTAURANT, Cowallis, OR

Pastry Chef

·     Planned and executed monthly menu which included six desserts, two sorbets, two ice cream dishes and two fresh breads daily for lunch and dinner.

·     Ordered all bakery and dairy supplies, and prepared desserts for retail store and special orders.

 

1990 - 1994

THE WILLARD HOTEL, Boston, MA

Assistant Pastry Chef

·     Work with executive pastry chef, monitoring baking, mixing and finishing of cakes, pastries and a full range of bakery products on an as-needed basis.

·     Completed special orders for banquets, catered functions and Hotel Restaurant

 

Culinary and Pastry Training

1988 - 1990

AMERICAN PASTRY ARTS CENTER, Medford, MA 

Course in Chocolates and Candy

 

1988

GOURMEI- INSTITUTE OF AMERICA, Boston, MA 

Associate of Culinary Arts, with Certificates in Food Services and Catering Management

 

 

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