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Sample Pastry Chef Resume
Qualifications
I started with French chefs and have been growing ever since. I have small shop experience, fine dining experience, as well as incredibly high volume experience in hotel and wholesale environments. The time I spent in Las Vegas taught me how to deal with high numbers; low prep times and still succeed in putting out the highest quality pastries and plated desserts possible.
Education
2004 - 2006 Sugar Techniques and Fine Pastry with Chef Wally Uhl C.M.P.C.
2002 Community College of Southern Nevada Chocolate Techniques and Designs with Chef Brenda Villatoro.
2001-2003 Fine pastry training from Chef Kathy Wessman C.E.P.C and Chef David Kellaway C.M.C.
1991-1992 German baking and pastry training from Chef Richard Zang.
Employment
UCLA, University of California, Los Angeles, CA. 2007- 2010
Executive Pastry Chef
As Chef I was responsible for all pastry and baked goods served at university dining halls, restaurants, cafes and catering. I revamped entire pastry program, focusing on raising food quality, lowering food cost, all training, as well as teaching pastry classes for employee's and university students. In lieu of high patron counts and low food costs, I implemented and maintained a Rheon pastry program, using the latest Rheon equipment.
Ameristar Hotel and Casino, Kansas City, MO. 2003-2006
Executive Pastry Chef
I was responsible for all pastries, desserts and bread served in six company owned restaurants, plus a 1,100 seat buffet and all banquets. The restaurants ranged from exceptional fine dining to sports bar. This is the number one casino property in the area in market share and food volume. 95% of all pastry and breads were from scratch. In 2005, we accepted an award for most profitable food program in a six casino company. I also maintained a retail bakery on property that exceeded $1,000,000 a year in sales.
Mandalay Bay Resort and Casino, Las Vegas, NV. 2001-2003
Assistant Executive Pastry Chef
I oversaw 43 bakers in the production of bread, pastry, and banquets for a 4 Diamond, 3,800 room hotel and a 2,000,000 square foot convention and banquet center. I created and produced desserts for 5 company owned restaurants. Plated desserts for banquet facility totaling over 5,000 plates per meal. Responsible for forecasting & ordering, as well as cost analysis. Created new dessert recipes and plate designs.
International Coffee Bean & Tea Leaf, Santa Monica, CA. 1998-2001
Pastry Chef
Managed 25 employees in bread and pastry production at this 24/7 wholesale facility. I assisted in the conversion and maintained a kosher kitchen at this facility. Responsible for all new product development and the teaching/training of all new recipes and procedures I created a new line of breads and pastries for a chain of 89 company owned outlets and additional outside vendors.
Ray Works T Co. 1995-1998
Owned and operated my own business.
Le Petit Country Bakery, Brentwood, CA. 1991-1994
Pastry Chef
Baking fine cakes, breads, and pastries. Responsible for all phases of bakery production, product development and training at this landmark location that catered to a very elite clientele.
