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Pastry chef skills for your resume and career

Updated January 8, 2025
4 min read
Quoted expert
Stacey Schwartz
Pastry chef example skills
Below we've compiled a list of the most critical pastry chef skills. We ranked the top skills for pastry chefs based on the percentage of resumes they appeared on. For example, 18.8% of pastry chef resumes contained culinary as a skill. Continue reading to find out what skills a pastry chef needs to be successful in the workplace.

15 pastry chef skills for your resume and career

1. Culinary

Here's how pastry chefs use culinary:
  • Develop culinary gold standard formulations for key new products and innovation strategies, leveraging professional chef advanced baking skills.
  • Provided students with mentoring and job placement opportunities, gained through continual networking within local culinary community.

2. Food Handling

Here's how pastry chefs use food handling:
  • Utilized basic sanitation requirements for food handling while maintaining personal hygiene.
  • Prepare food and pastries while demonstrating safe food handling Prepares cafe for opening Counter transactions and customer relationships Supervise and guides employees

3. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how pastry chefs use customer service:
  • Produce quality bakery products to ensure customer requirements are met and build customer loyalty by providing exemplary customer service.
  • Baked and decorated gourmet dog treats-Maintained kitchen upkeep-Washed dishes-Swept floors-Cleaned sink, counters, and equipment-Provided friendly customer service

4. Food Preparation

Here's how pastry chefs use food preparation:
  • Maintain clean and sanitary food preparation and storage areas in accordance with sanitation requirements.
  • Reduced food preparation cost significantly by modifying existing recipes.

5. Pastry Kitchen

Here's how pastry chefs use pastry kitchen:
  • Planned and executed dessert items for all banquet events - Oversaw efficiency of pastry kitchen; ensured cleanliness and organization
  • Developed menu list to guarantee effectual execution of pastry kitchen service.

6. Fine Dining

Here's how pastry chefs use fine dining:
  • Practiced elegant food presentation techniques accompanied by an elegant fine dining experience.
  • Assist in planning, coordinating, and directing a food service fine dining operation relating to plated desserts and specialty cakes.

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7. Quality Standards

Quality standards are a specific level of standards of products that are set by the companies for the customers that have to be met and maintained throughout the process until the time of delivery. Quality standards are information that includes the customer's requirements, guidelines, and characteristics for the needed final product or service.

Here's how pastry chefs use quality standards:
  • Obtained and completed customer orders including plating and presentation adhering to quality standards.
  • Verified prepared food met requirements for quality standards and quantity.

8. Kitchen Equipment

Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.

Here's how pastry chefs use kitchen equipment:
  • Utilized standard and specialized kitchen equipment, and cash register
  • Operated all kitchen equipment while practicing equipment safety.

9. Food Quality

Here's how pastry chefs use food quality:
  • Improved food quality by revising menus, upgrading and installing new recipes, most of them originating from my own creation.
  • Manage and supervise staff on a daily basis to ensure constant superior food quality and service.

10. Wedding Cakes

Here's how pastry chefs use wedding cakes:
  • Conceptualized and successfully established wedding cake and bakery business including all operations, marketing and menu creation.
  • Prepared special occasion wedding cakes from customer specifications.

11. Pastry Production

Here's how pastry chefs use pastry production:
  • Developed and implemented efficiency methods/processes in general pastry production for improved product quality and quantity output.
  • Worked independently managing all pastry production for Capstone Village without supervision.

12. Sanitation Standards

Sanitation Standards are the minimal rules and requirements that must be carried out and followed in the process of sanitizing or cleaning something or somebody. These measurements might be employed by individuals and institutions alike and organizations like the World Health organization often develop and define these standards for both groups. They are also frequently found in certain businesses, such as medical institutions like hospitals or places that prepare and/or serve consumable goods, such as food and drinks.

Here's how pastry chefs use sanitation standards:
  • Performed routine product and facility inspections to ensure adherence to quality and sanitation standards.
  • Maintained all safety and sanitation standards.

13. Labor Costs

Labor cost is the total of all financial expenses incurred during the production of a product or in the services rendered by a company. This includes wages paid to workers directly, benefits, health care, meals, training, and payroll taxes involved in the process. It also include indirect expenses on labor which is why it's divided into direct and indirect wages.

Here's how pastry chefs use labor costs:
  • Streamlined opening and closing operations and duties resulting in reduced labor costs and a higher standard of sanitation and organization.
  • Prepare, monitor, and replenish all food for Banquet and Buffet service monitoring food and labor costs.

14. Ice Cream

Here's how pastry chefs use ice cream:
  • Worked closely with Chef and Sous Chef on creating weekend dinner specials, while creating weekend special desserts and ice creams/sorbets.
  • Revamped pastry department to do all in house production of desserts, breakfast pastries, ice creams, breads, etc.

15. Food Products

Food products are the types of various food items that are created and processed to be sold as a product. These products are consumed by humans for nourishment and are mostly processed and created in a huge factory. Tinned goods, milk, meat, etc are the most common food products, and they are not limited to any specific kind except tobacco, beers, and alcohol as they are not considered food products.

Here's how pastry chefs use food products:
  • Identified and selected cuts of meat, fish and poultry, and other food products to complete recipes as required.
  • Checked quality of raw and cooked food products to ensure standards are met.
top-skills

What skills help Pastry Chefs find jobs?

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What pastry chef skills would you recommend for someone trying to advance their career?

Stacey SchwartzStacey Schwartz LinkedIn profile

Chef Instructor, Edmonds Community College

If a student needs to take a gap year, a good way to spend it would be immersing themselves in culinary literature and information, familiarizing themselves with the basics, eating diverse foods, and exploring unique ingredients. This would be a wonderful way to start!
Do you want to know more?
Read more about what experts have to say about pastry chef

List of pastry chef skills to add to your resume

Pastry chef skills

The most important skills for a pastry chef resume and required skills for a pastry chef to have include:

  • Culinary
  • Food Handling
  • Customer Service
  • Food Preparation
  • Pastry Kitchen
  • Fine Dining
  • Quality Standards
  • Kitchen Equipment
  • Food Quality
  • Wedding Cakes
  • Pastry Production
  • Sanitation Standards
  • Labor Costs
  • Ice Cream
  • Food Products
  • Cost Control
  • Menu Development
  • Safety Regulations
  • Menu Planning
  • Recipe Development
  • Dinner Service
  • Chocolate
  • Attentiveness
  • Exceptional Guest
  • Seasonal Ingredients
  • Food Cost
  • Banquet Desserts
  • Production Schedules
  • Inventory Control
  • Bakery Products
  • Room Service
  • Breakfast Pastries
  • Gluten Free
  • Buffets
  • Bread Production
  • Caf
  • La Carte
  • Exceptional Dining
  • Dessert Production
  • Garnishing
  • Private Dining
  • Private Parties
  • Allergies
  • Slicers
  • VIP
  • Preparing Desserts
  • Customer Orders
  • Private Events
  • Line Cooks

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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