Requires repetitive motion with both hands and occasional bending/stooping/kneeling, Must be able to walk long distances and stand for long periods of time, Flexible schedule including evenings, weekends, and holidays, California Food Handlers Certification required, Must be able to work a flexible schedule - mornings, evenings, weekends and holidays, Must be able to lift, push, pull moderate weight, Must be available to work from April through September, Pursuing and/or enrolled in pastry culinary education, Assist in the production of baked goods as required, Follow safety procedures to ensure a safe working environment, Assist in maintaining kitchen health and sanitation standards, Assist in inventory control and ordering of bakery products needed, Follow production sheets to ensure efficient ordering of food and accurate production, Use products to their full potential, minimizing waste and using proper food rotation principles, Provide assistance in other job classifications as determined necessary by immediate supervisor, Supervise lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and ensure all storage areas are maintained, Will be responsible for all pastry operations at Game Creek Club with supervision from the Executive Chef, Supports company philosophy, goals, and objectives, Prepare all pastry products to the specifications of the Chef, Read, understand, and follow recipes and standards, Advises higher rated cooks and/or management of anticipated problems. Anticipates the guests’ needs and responding appropriately with a sense of urgency, Works as a team, assisting all guests’ and employees’ needs and inquiries, Follows all procedures and policies set forth by the company, division and department, At least 2 years of administrative experience, Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands, Qualification in Kitchen Production or Management will be an advantage, Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential, Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred, Oversee and maintain cleanliness and food sanitation, Stock and maintain par levels for designated food station(s), Visually inspect all food sent from the kitchen, Practice correct food handling and food storage procedures according to federal, state, local and company regulations, To lead and supervise the quality quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions, To conduct daily shift briefings to pastry colleagues in absence of Executive Pastry chef, To assist in the development of new desserts, pastry and bread products, To provide training for new Pastry colleagues, Previous leadership experience in Pastry production required, Constantly performs all functions of all other positions in the pastry shop including pastry helpers, bakers, lead bakers, and head bakers, Constantly oversees product quality and make necessary modifications, training and creating recipe books, Constantly monitors production to maximize quality and minimize waste, Constantly ensures proper rotation (FIFO) and see that leftovers are utilized, Constantly enforce Gold Strike company policies in the Gold Strike and departmental handbooks, Constantly responsible for monthly health inspections and maintaining cleanliness, Constantly work steadily and accurately paying attention to detail, Constantly utilizing proper food handling techniques following Health and Safety standards, Constantly responsible to keep work area clean and organized, Assists Pastry Chef in monitoring employee productivity, Communicates effectively with other department managers for financial cross transfers, Prior management experience or college degree, Prior F&B experience in Bake shop or Pastry kitchen knowledge, Must read, write, speak and understand English, Math and Computer skills; especially Microsoft Word and Excel or similar software as well as knowledge on use of kitchen equipment and knife skills are required, Minimum five (5) years as Assistant Pastry Chef or equivalent experience, Additional 3/5 years of baking and pastry experience, AOS degree, equivalent or experience in baking and pastry from an accredited culinary school, Must have well rounded working baking and pastry knowledge in all areas including showpiece work, Must have previous experience in high volume production including large banquets and special functions while supervising a minimum staff of 8 employees, Adjust fans or thermostatic controls to regulate oven temperatures, Accountable for meeting or exceeding all State and Company sanitation requirements, Meet department uniform, appearance and grooming requirements. A successful Pastry Chef resume should clearly convey a candidate's ability to create pleasing pastries and desserts. Work with a sense of urgency for our guests, Maintain clean and sanitary work environment. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services, May assist with other duties as needed which may include but is not limited to producing centerpieces for banquets and buffets, Practice safe food handling and sanitation duties as given to by management, Demonstrates willingness to assist other team members as needed without being asked, Uses appropriate language when engaging guests and co-workers in conversation, communicating clearly and courteously, provides continued service to all guests, A degree or certificate from a major culinary institute, 1-6 months experience as a line cook in a major hotel or food chain, Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization, Responsible for the preparation, execution, and production of pastries in the Resort, Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis is part of this role, Candidates should have 1 to 2 years previous experience in a similar environment, Must be able to lift 50lbs and stand for long periods of time, Follow payroll costs and productivity within budgeted guidelines, Previous leadership experience in a Pastry production required, Diploma Certification in a Culinary discipline required, Must be able to read, scale and follow recipes, Minimum 6 months experience in the food service industry as a baker or equivalent education, Ability to grasp, lift, carry or transport goods weighing a maximum of 350 lbs., with wheeled assistance, Ability to grasp, lift, carry or transport items weighing a maximum of 50 lbs, Ability to learn and perform all essential job functions accurately and safely with minimal direct supervision, within initial training period after employee begins work, Previously experience working with all products and ingredients and equipment involved, Assist in plating up Banquets as assigned, Perform duties in other areas of Kitchen as assigned, Follows the methods of food preparation and baking to ensure baked and pastry goods are prepared in a manner prescribed by the Pastry Chef, Follows recipes and measurements using a variety of kitchen equipment to prepare baked goods and savories, Tests baked goods by sampling portions and smelling their aroma for accuracy, Informs supervisor of any irregularities occurring within the food preparation, Complies with occupational, health and safety standards. - Select from thousands of pre-written bullet points. PORTFOLIO. Proficient in pastry display and offering services Pastry Cook-catering Resume Examples & Samples. Baking & Pastry - All Experience Levels - Grand Teton National Park - Summer 2021 Vail Resorts Jackson, WY 4 days ago Be among the first 25 applicants Create a Resume in Minutes with Professional Resume Templates. muffins, Danishes , cakes, restaurant items, banquet orders, ice cream or sorbet), Knowledge and understanding of tools, measurements, ingredients, equipment, small wares and cooking required for a bakery, Ability to prepare products according to recipe guidelines, Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) procedures, Ability to multi task and work in a very fast paced team environment, This role is Part-Time, and requires full availability a minimum of three (3) days a week including days, nights, weekends, holidays and special events, 2 years of experience in fast paced NY kitchen, Basic cooking skills & experience preparing desserts, Organize, sanitize and clean kitchen and storage areas, Follow sanitary food handling procedures as per state guidelines, Work well under pressure with multi-tasking skills, Current ServSafe Manager Certification or be able to achieve within (6) months of employment, 5+ years of baking and pastry experience including bread and hot and cold dessert production, catering/banquet production, buffet presentation, plating, Ability to taste and work with any and all ingredients used, Work flexible hours based upon departmental needs including extended shift, Ability to communicate effectively with supervisors, peers, and customers, Baking and Pastry Arts Degree from a culinary school, 2 years industry experience in a high volume environment, Maintains and strictly abides by sanitation/health regulations and hotel requirements, A minimum of two (2) years of baking experience, in a professional setting, Prepare baked goods in accordance with portion and quality standards as specified in recipes, Control food and beverage usage to minimize waste. Guide the recruiter to the conclusion that you are the best candidate for the pastry cook job. The Baking and Pastry Option provides students with an opportunity to explore their interest in the pastry field while maintaining fundamental concepts in core culinary courses. Requires repetitive motion, Proactively approach customers to educate them about products, answer questions, help them locate items and offer suggestions to complete their meals, Prepare products to go out in display by slicing, packaging and labeling bakery items, The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control, Completing inventories and food requisitions, Supporting the Chef de Parties and cooks if necessary, Supervising the production of pastries and desserts for outlet, Responsible for ensuring food quality according to department standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards, Responsible for preparing all baked goods and pastries for food & beverage operations, according to department specs and recipes, Ensures all final baked goods and pastries preparation is in compliance with company standards, Prepare orders according to standard recipes in proper, professional, and timely manner. Assist in training incoming staff on new techniques and recipes as needed, Work closely with the front of the house staff to ensure there are no problems with food being served, including food running out or not being at the right temperature, Ensure prompt service for customers. 4382 Bel Meadow Drive. For those of you wondering about the a pastry chef's salary, you'll want to read my post called Pastry Chef Salaries, Demand and Job Opportunities. Look to the Resume Checklist below to investigate how Pastry Chef, Baking, and Dessert Chef match up to employer job descriptions. Facebook Twitter Google + Pinterest. Baking & Pastry Crafting Certificate of New York’s Sweets Academy, 2018; Make Baking Green Course, Baking Academy Atlanta, 2017; The Chemistry of Baking, New York, 2017 . Roland Prince. Must provide own slip resistant shoes prior to first day of work, Preferred but not Required: Baking or Pastry experience in fine dining will be given strong consideration, Producing all pastry, desserts, and breads as need daily, Following and adhering to all SOP’s and recipe’s as directed by pastry chef, Accurately measuring and weighing ingredients, Producing all breakfast pastries for restaurants and banquet functions, Cleaning bakery as needed including floors, coolers and freezers, and equipment, Participating and assisting in the set up of buffets in the Conference Center as well as all other Keystone locations, At least 1 year experience baking and/or pastry production within a commercial retail bakery, restaurant or resort - preferred, Willing to work weekends, holidays, evenings and mornings as needed - required, Able to communicate easily in English - required, Able to work in coolers and in freezers for short periods of time, Able to report to work at 5am weekdays, weekends, and all holidays, including Christmas, Computer Operations: familiar with MS office, Licenses/Accreditations: ServSafe or will be provided upon hire, Previous Work Experience: 3+ years in Food and Beverage, Pastry Experience strongly preferred, fine dining strongly preferred, Language: Proficient in English, written and spoken, Knowledge of some pastry techniques, scaling, mixing, proofing, baking, decorating, finishing, Portions and arranges food on serving dishes and is responsible for portion control and plate presentation, May cook, mix and/or season ingredients when preparing bakery items (i.e. YASH MAHEY. Articles ; Sign In; Sign Up; Menu. for all outlets as well as banquets and amenities, Perform job functions with minimal supervision, Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Get Started Rangi Matamua Thesis Statement. PERSONAL SUMMARY. Pastry Objective Resume Examples Baking And. Your resume should include a strong Profile Section that neatly and effectively outlines your abilities, talents, and experiences working with Pastry and Dessert creations. All pastry resume samples have been written by expert recruiters. Another Baker resume template; Karen Brown Dayjob Limited The Big Peg 120 Vyse Street Birmingham B18 6NF England T: 0044 121 638 0026 E: info@dayjob.com . Search for: There are some common ingredients that all the best bakers share…and they’re simple to adopt. Responsible for all activity within the station, Monitor consistency of quality, presentation and flavor of each dish, Capable of assembling all recipes without any assistance, Communicate any problems to the Sous Chefs, With the aid of the cooks and cook helpers, is responsible for all preparations and mise-en-place for each station, At least 2 years of pastry experience in a pastry department, Previous baking/pastry experience preferred, Must be able to articulate basic recipes and their methods, Knowledge of kitchen equipment and safety procedures, Have a full working knowledge of kosher preparation, food and service, Assist in producing all pastry for hotel operations under the guidance of the Pastry Chef de Partie, Demonstrate a good sense of esthetics, decorating and producing product within the quality standard guidelines as established, Work closely with standard recipes and presentations in order to maintain quality standards and consistency of product, Make the AM breakfast shift's produce and fill in there when necessary, Assist in production and maintenance of par stocks of dough, sponges, ice creams, etc. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. LONG-TERM GOALS. Stand or walk for an extended period or for an entire work shift. Responsible to help with all activity within the station, List the preparations that should be completed for each day the night before and always be present during hours of service, Helps to monitor consistency of quality, presentation and flavor of each dish, Monitor and maintain cleanliness of all work areas, utensils and equipment, With the aid of the master pastry cooks and pastry cooks, is responsible for all preparations and mise-en-place for each station, Ability to handle a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines, Ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. Monitor and maintain safety standards, Knowledge of finishing methods and techniques, Understanding of basic Pastry Kitchen terminology, Previous experience in a Pastry production required, 1-2 years Previous experience in the pastry/culinary field required, Diploma Certification in a Pastry/Culinary discipline an asset, Experience with wedding cakes and plated desserts an asset, High School Diploma or General Education Degree (GED), Minimum of one (1) to three (3) years of experience as a cook in a hospitality or healthcare environment, Food handlers permit as required by state law and/or Company standards, Able to read and follow recipes and printed production guides, cleaning schedules, and logs, Regularly runs for food and restocks all kitchen supplies and food items required for service, Work conditions: The ability and willingness to work in a fast-paced, stressful environment, including in extremely hot or cold conditions, Arrive for shift on time and in proper uniform, Assists in the training, development and evaluation of personnel on proper use of standard kitchen equipment, tools, techniques and skills, Must demonstrate proficient knowledge of advanced cooking skills and techniques, Follow and enforce Health Department rules and regulations, Follows recipes precisely, including conversion capabilities, and understands mis en place, Prepares all baked goods (e.g., proofing, baking, and finishing), Prepare ice creams, confections, chocolates and plated desserts, Applies basic knife skills required for preparation, Assists in decorating of cakes and pastries, Conducts daily inventory according to par levels to determine what is needed for production, Maintains a clean and organized work area, Assists Chefs and co-workers as needed in execution of preparation and production, A minimum of two (2) years of Baking experience, in a professional setting, Kitchen skills including: Knife skills, scaling, temperature control, Understanding of proper sanitation procedures, Must be able to push, pull, lift, carry 25-50 pounds, overhead lifting may be required, Must be able to walk or stand for 5-8 hours, This role will require bending, stooping, and twisting, Must have basic math skills (add/subtract), Directs and actively participates with staff to assemble all cakes, pastries, cookies, pies, hot and cold desserts and chocolates, into finished pieces that are eye appealing for restaurants and banquet functions. with wheel assistance, Ability to grasp, lift, carry or transport tiems weighing a maximum of 50 lbs, Ability to stand and work continuously in confined areas, Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, Ability to work with all products and ingredients involved, Assist in plating up Banquet hot meals as assigned, Perform duties in other areas of kitchen as assigned, Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service, Minimum two years culinary or related work experience, Advanced culinary knowledge is expected for this position, Prepare all menu food items according to standard recipes and as specified in the B.E.O., to ensure consistency of product. Assign and direct the efforts of other food service technicians during the food production and cleaning processes. on a continuous schedule, Knowledge of food and labor cost controls, inventory and the calculation of these controls, 2-3 years of Pastry experience required, 5 years preferred, 2-5 years in a leadership role is preferred, Culinary degree preferred, but not required, Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and occasional overnight coverage as needed, Ability to think clearly, remain calm and resolve problems using good judgment, Ability to motivate staff and maintain a cohesive team, Meet with Executive Chef/ Executive Sous Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance, To order, check, plan, execute and ensure the freshness of products, To communicate and coordinate all Dessert specials with the Exec Chef, To ensure storeroom requisitions are accurate and inventories are sufficient, To maintain professional relationship with all colleagues, To ensure the cleanliness of the kitchen and maintenance of all work areas, Reports any hazards, risks, and accidents as required, Ensures all directions are followed at the request of any level of Senior management, Diploma\Certification in a Culinary discipline an asset, Responsible for planning, organizing, production and baking, Liaise with Supervisors, Sous Chefs, and Executive Chef daily to organize timely meal requirements ensuring consistency in quality, taste and presentation, Ensure all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards including the daily logging of refrigerator and freezer temperatures, Follow and enforce kitchen safety regulations. Job Titles: Food Service Worker Baker . Interests . Karen has tremendous … Review amount of food consumed at the end of the meal period and enter into the C-Bord food production system, Assist the pastry chef with assigning job duties. Buana Sarana Tehnik Cv. Expected AOS in Baking and Pastry 2017 Marshall Senior High School . Food Services and Restaurant. -required, Must be able to work weekends and holidays. Try our resume builder. in the pantry and kitchen sub-sections, Checks the quality and quantity of Danish, pastry, croissants and breads for the breakfast buffet and for all outside orders, Checks all work related equipment for safety and cleanliness, Checks the daily function sheets and prepares items accordingly, Ensures the proper handling, cleanliness and maintenance of the working area, marble, ice cream machine and cold room, according to sanitation and safety procedures, Knowledge of daily pastry orders and preparations, Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product, Decorates cakes and pastries, blends sugar and icings, Assists in producing and plating Banquet pastries, Work well under pressure of meeting production schedules and timelines for pastry needs, Must be familiar with all pastry cooking techniques, The ability to stand/walk for long periods of time and lift/carry/push/pull up to 30 pounds, Requires repetitive motion with both hands and occasional bending/stooping/kneeling, Flexible schedule to include early mornings, weekends, and holidays, Prepare all food items according to recipe standards, Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets, Keep all food rotated, dated and labeled. 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