Pastry Chef Resume

Samantha Gray

North Highlands CA 95660

(916) 987-6543

[email protected]

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Job Objective

To obtain employment as a Pastry Chef.

Highlights of Qualifications:

  • Admirable experience in baking pastry in upscale hotel, resort and conference center
  • Deep knowledge in every aspect of operations at baking department
  • Profound knowledge of managing pastry employees and maintaining amicable customer contacts
  • Proficient in pastry display and offering services
  • Skilled at retail pastry service, inventory management and controlling food cost
  • Ability to bake pastry in compliance with established standards
  • Ability to maintain apt temperature needed for baking different food items

Professional Experience:

Pastry Chef

Waldorf Astoria Hotels & Resorts, Hyattsville, MD

August 2007 – Present

  • Prepared and presented food items in food service routine functioning.
  • Ordered & maintained food and inventory items.
  • Complied with set standards for food storage and procurement.
  • Identified premium quality food items, plating and flavors.
  • Followed all rules and regulations of food handling and storage.
  • Monitored pastry production shift operations and assured adherence with Food & Beverage rules.
  • Supported portion control and waste minimization processes at food and beverage section.
  • Provided assistance for identifying creative pastry display along with other baked food items.

Pastry Chef

Denihan Hospitality Group, Hyattsville, MD

May 2004 – July 2007

  • Recruited, trained and supervised employees in baking and pastry team.
  • Offered freshly baked items have high quality and taste for restaurants and banquets.
  • Displayed attractive decoration of bakery items and promoted available talents .
  • Directed pastry team members for baking high quality pastries in all aspects.
  • Performed to enhance consistently employee and customer satisfaction .
  • Planned and managed all food items produced in Pastry kitchen.
  • Administered and coordinates on-job duties of cooks and staff members engaged in bakery food production.


Bachelor’s Degree in Culinary Arts

Medgar Evers College, Brooklyn, NY