Sample Baker Resume

Summary

Artistic Executive Pastry Chef with +20 years distinguished experience in top tier resorts, country clubs, hotels and corporate catering. Seasoned in overseeing multiple restaurants and banquet facilities, cost cutting and personnel management while maintaining the highest quality of foods prepared from scratch. Skilled in traditional and cutting edge baked goods, pastries, wedding cakes, Mignardise, in-house breads and ice creams. Able to leverage experience in the US Navy to maximize resources and lead a consistent, effective and disciplined Pastry Department. Quick learner, strong communicator with a passion for success.

Professional Experience

The Inn At Perry Cabin St. Michaels, Maryland 2008-Present
Executive Pastry Chef
Spearhead entire dessert production for the resort's 4 diamond restaurant including individual dinners, weddings and large banquets. Collaborate with guests to personalize wedding cakes. Recruit and train staff, focusing on continuous skill improvement. Oversee on a daily basis 3 highly skilled personnel, making up the Pastry Department. Utilize administrative and leadership experience to maintain budget, control food and labor costs and drive a productive, creative division of the luxury resort. Design from scratch seasonal dessert items utilizing local farmers and orchards. Slash waste, optimize resources and reduce food costs. Construct an original dessert menu for the dining room, receiving rave reviews from a wide variety of clientele. Partner with banquet event planners to craft customized desserts. Research and procure the highest quality and most cost effective dishes and equipment for the Pastry shop.

Notable Accomplishments

Initiated an extremely well received home made bread, ice cream and Mignardise.

Partnered with several community resources and charities, providing chef demos.

Aided a highly successful United Way fund raiser and banquet for 250-300 VIP guests.

Old Edwards Inn And Spa Highlands, North Carolina 2007-2008
Executive Pastry Chef
Supervised creation and quality control on all baked goods and pastries. Worked with hotel management in budgeting food and labor cost. Created high quality products for private meals as well as large weddings and banquets. Authored holiday and wine dinner menus taking into account product availability, costs, time, logistics and optimal marketing techniques.

Notable Accomplishments

Managed consistent, on-time food production multiple banquets up to 250 people and 2 restaurants.

Championed expert oversight of 3 staff members including training, motivating, evaluation and creating the production schedule.

Sheraton Wild Horse Pass Resort And Spa Phoenix, Arizona 2006-2007
Executive Pastry Chef
Led 6 professional staff members in production of all baked goods and pastries. Partnered with hotel management in setting and maintaining budget.

Notable Accomplishments

Served as key participant in hotel's restaurant receiving a 5 Diamond rating and becoming the only Native Cuisine restaurant in the world with such a high ranking.

Supervised food production for multiple banquet rooms, 3 outlets and 2 restaurants.

The Classic Catering People, Inc Owings Mills, Maryland 2005-2006
Corporate Pastry Chef
Collaborated with upper level management in proactive menu planning, product research and development taking into account cost, availability and client desire. Ensured compliance with inventory control and ordering processes. Spearheaded logistics, training, scheduling, coaching and organization of the department. Maintained top standards in cleanliness and sanitation.

Notable Accomplishments

Led 5 Employees within the Pastry Department, making sure all production was accomplished on time and with the highest consistency and quality.

Charged with overseeing expense and payroll controls to grow revenue and stay ahead of competition.

Exported desserts to 2 local restaurants owned by the company.

Seville Golf And Country Club Gilbert, Arizona 2004-2005
Pastry Chef
Championed expert design and production of the dessert menus for the top tier restaurant, banquet rooms, weddings private parties and wine dinners for approximately 75-90 guests per night. Led complete functions of the Pastry Shop from menu design to food production. Worked with clients to customize wedding cake designs.

Notable Accomplishments

Created entire dessert menu for a highly exclusive 250 guest wedding.

Audited inventory on a daily basis, ensuring no cost overruns and optimal budgeting.

Education

Baltimore International Culinary Arts Institute, Baltimore, Maryland
Associate Degree - Baking and Pastry Arts

Hodgson Vocational Technical High School, Newark, Delaware
Diploma - Food Service Management