Resume - Pastry Chef
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Pat Brown123 Main Street, Any Town, STATE, 10001 | email@email.com OBJECTIVE An experienced pastry chef and chocolatier who supervised hotel and institutional kitchens is looking for a chef position with a busy restaurant and pastry wholesaler. JOB QUALIFICATIONS Great interpersonal skills.
Project management and budgeting experience.
Encyclopedic knowledge of pastry and chocolate varieties.
Excellent health and physical stamina for long hours in the kitchen.
WORK EXPERIENCE WELCOME SUITE
Chicago, ILPastry Chef
May 2005 – Present
Managed and led a hotel kitchen staff of 23.
Designed regular and specialized menus for 100,000 guests a year.
Developed a software program for special-event catering which saved 17% a year on institutional pastry service accounts.
Baked chocolate specials and French pastry and trained apprentice bakers.
HEAVENLY PASTRIES, Inc. Travis City, MI
Pastry Baker
June 2002 – May 2005
Decorated and plated French and Chinese pastries and desserts.
Reorganized the kitchen and improved the company's safety and regulatory compliance record.
Baked dessert loaves and developed special recipes for lactose- and gluten-intolerant patrons.
RISE AND SHINE BAKERY CO-OP
Chicago, IL
Apprentice Baker
October 1999 – June 2002
Baked pastries, custards, pudding, petit fours, traditional and special-occasion cakes, cookies, chocolate brownies, confections, and candies.EDUCATION California Culinary Academy
San Francisco, CA
Master of Pastry & Baking
July 2003
Rhode Island Culinary Institute
Providence, RI
Bachelor of Culinary Arts
May 2001
OTHER Fluent in French and Spanish.
Microsoft Office power user.
Semi-pro alto sax player.
San Francisco French Pastry Chef of the Year Award, CCA 2007
REFERENCES Available upon request.
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