Pastry Chef

Top Pastry Chef Skills

Below we've compiled a list of the most important skills for a Pastry Chef. We ranked the top skills based on the percentage of Pastry Chef resumes they appeared on. For example, 20.6% of Pastry Chef resumes contained Wedding Cakes as a skill. Let's find out what skills a Pastry Chef actually needs in order to be successful in the workplace.

The six most common skills found on Pastry Chef resumes in 2020. Read below to see the full list.

1. Wedding Cakes

high Demand
Here's how Wedding Cakes is used in Pastry Chef jobs:
  • Detail Oriented with a flair for creating custom desserts, wedding cakes, Shape Cakes and Occasion cakes.
  • Produce fresh pastries, pies, wedding cakes, and dessert cakes as well as custom pastry orders.
  • Decorated party and wedding cakes, offering the ability to duplicate complex designs from photos and sketches.
  • Maintained super high quality pastries, amenities, high tea, plated desserts and wedding cakes.
  • Designed, produced, assembled and decorated display and wedding cakes using various finishing methods.
  • Prepared wedding cakes and plated or buffet desserts for scheduled weddings.
  • Prepare and design high quality custom wedding cakes for in-house clients.
  • Produced breads, pastries and wedding cakes from gift shop/bakery outlet.
  • Managed pastry department, menu design, production, wedding cakes
  • Assisted Pastry Chef with making and decorating wedding cakes.
  • Prepared specialty cakes, including wedding cakes.
  • Decorated daily tortes and wedding cakes.
  • Created birthday and wedding cakes.
  • Included cakes, cookies, cobblers, mousse, tarts, mini breakfast breads, and wedding cakes.
  • Created all desserts, pastries, breads, dressings, salads, and wedding cakes.
  • Created unique wedding cakes and themed desserts for our bakery and offsite catering events.
  • created wedding cakes and desserts for clients and for restaurant.
  • Designed wedding cakes and decorated.
  • Prepared fresh baked products daily Decorated wedding cakes Managed dessert line Prepared products for catering services
  • Created wedding cakes Chocolatier Plated deserts for large convention groups

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2. Breakfast Pastries

high Demand
Here's how Breakfast Pastries is used in Pastry Chef jobs:
  • Revamped pastry department to do all in house production of desserts, breakfast pastries, ice creams, breads, etc.
  • Prepared French breakfast pastries, leavened breads, and ice creams from scratch daily for 125 members and special functions.
  • Plan, prepare, Bake all manner of breakfast pastries and desserts for the Hotel and two restaurants.
  • Participated in team production of cakes, tarts, assorted fine seasonal desserts, cookies and breakfast pastries.
  • Opened Small cafe and coffee shop during the day with savory and sweet breakfast pastries.
  • Order breakfast pastries set up/prep all banquet items for the day and week.
  • Baked breakfast pastries, including cookies, muffins, and assorted breakfast items.
  • Opened bakery and baked off all cupcakes, cakes and breakfast pastries.
  • Developed new breads and breakfast pastries for room service and outlets.
  • Prepared breakfast pastries for hotel guests and banquet events.
  • Create and develop seasonal breakfast pastries and plated desserts.
  • Created breakfast pastries and breads for lunch specials.
  • Develop and produce all desserts and breakfast pastries.
  • Specialized in creating breakfast pastries, bars and cookies, as well as French pastries, pies, tarts and cakes.
  • List of items made daily: Breakfast pastries (croissants, cinnamon rolls, etc.
  • Scratch and par-baked many different desserts, breads, and breakfast pastries.
  • Make all breakfast pastries Shape and cut loafs of bread to be baked
  • breakfast pastries, pizza dough, and sauces.
  • Prepared all desserts and breakfast pastries for residents Executed desserts for all meal services Designed dessert options for weekly themed menu
  • Baked fresh bread Prepared desserts Prepared lunch, dinner, and breakfast pastries

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3. Banquet Desserts

high Demand
Here's how Banquet Desserts is used in Pastry Chef jobs:
  • Develop special themed desserts, high tea menu, banquet desserts and cakes, research and development also for savory menus.
  • Plan and manage all production of plated desserts, banquet desserts, pastries and special occasion and wedding cakes.
  • Managed the pastry program, made wedding cakes, and created banquet desserts Inventory and cost management
  • Create and execute all banquet desserts such as dessert bars, candy stations and buffets.
  • Design and confectioner all banquet desserts and a la Cart menus.
  • Assist Banquet Chef with any banquet desserts needed.
  • Create and make all banquet desserts needed.
  • Prepared all restaurant & banquet desserts.
  • Created desserts for the restaurant Equus in the hotel as well as banquet desserts for hotel events for 100+ people.
  • Created dessert menus and produced a la carte desserts, banquet desserts, and baked all breads in-house.
  • Developed new concepts for both a la carte and banquet desserts.
  • Prepared and designed wedding cakesPrepared all restaurant and banquet dessertsWorked pantry line nightly during dinner service
  • Produced banquet desserts for 700 plus people Oversee desserts and pastries for 2 facilities accurately Creative representation of all pastry products.

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4. Bakery Department

high Demand
Here's how Bakery Department is used in Pastry Chef jobs:
  • Managed bakery department within a gourmet market.
  • Manage the bakery department, making sure FIFO is practiced and area is clean and organized.
  • Managed bakery department staff for four food outlets serving an average of 5000 people daily.
  • Head baker responsible for the correct functioning of the pastry and bakery department.
  • Trained and scheduled employees as well as placed orders for the bakery department.
  • Assist customers with friendly and knowledgeable service in the bakery department.
  • Trained and oversaw bakers and kitchen staff in bakery department.
  • Managed bakery department staff and schedules.
  • run bakery department in 900+ person commercial building.

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5. Food Preparation

high Demand
Here's how Food Preparation is used in Pastry Chef jobs:
  • Cultivated exceptional culinary skills in the application and method of food preparation, presentation and professionalism.
  • Recommended improvements in food preparation methods to obtain better products.
  • Use food preparation equipment according to manufacturer's instructions.
  • Maintained neat and clean station, managed food preparation, and prepared food to order for the club members.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Assisted with other food preparation for other stations, i.e Deli, Grill, Pizza, Salad Bar.
  • Supervised food preparation and contributed to the creation of seasonal menus and daily specials.
  • Supervised and coordinated activities of cooks and workers that were engaged in food preparation.
  • Maintained consistency in all food preparation adhering to strict company guidelines at all times.
  • Worked with plate design as well as food preparation for reservations and clients.
  • Oversee all aspects of food preparation, presentation, and set up.
  • Helped improve food preparation methods; standardize recipes and product quality control.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Plan all food preparation as detailed in menus and recipes.
  • Assisted with food preparation and plating as needed.
  • Assisted of food preparation for the catering company.
  • Assisted with daily food preparation.
  • Managed all aspects of banquet food preparation including buffets, plated dinners, Garde Manger and pastry.
  • Team player in all aspects of food preparation and service Events as large as 2000 guests
  • Provided fast and courteous service to guests Answered and input phone orders at high volumes High stress order management Detailed food preparation

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7. Dessert Menu Items

high Demand
Here's how Dessert Menu Items is used in Pastry Chef jobs:
  • Developed original plated dessert menu items for the restaurant in accordance with the modern Pan-Asian themed cuisine.
  • Sole baker who produced all bakery products, dinner breads, and dinner dessert menu items.
  • Created and expedited all classical French dessert menu items for lunch and dinner services.
  • Ordered food and supplies for dessert menu items along with preparing budgets for purchasing.
  • Produced all dessert menu items for this Michelin Starred Restaurant.
  • Concocted new dessert menu items and baked existing recipes daily.
  • Prepared all dessert menu items to order.
  • Create and prepare dessert menu items.

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8. Customer Service

high Demand
Here's how Customer Service is used in Pastry Chef jobs:
  • Produce quality bakery products to ensure customer requirements are met and build customer loyalty by providing exemplary customer service.
  • Managed wide variety of customer service and administrative tasks to resolve customer issues quickly and efficiently.
  • Provided exceptional customer service, ordered and managed inventory and developed weekly menu.
  • Provide excellent customer service to ensure total satisfaction and repeat business.
  • Served bakery customers daily with professional and effective customer service.
  • Act as lead over team to ensure flawless execution, efficiency, quality assurance, and peerless customer service satisfaction.
  • Supervised a team of 12 bakers and customer service staff to deliver exceptional product and customer service.
  • Received 20%+ order increases monthly due to retail and wholesale product excellence and customer service.
  • Team with Sales and Marketing to provide excellent customer service and exceed guest and customer expectations.
  • Cashier: Provided customer service through taking orders in person and over the phone.
  • Created new processes and systems for increasing customer service satisfaction.
  • Provide in depth customer service and develop strong client relationships.
  • Assisted in daily customer service needs and sandwich requests.
  • Execute plans for effective customer service and kitchen teams.
  • Maintained excellent skills in customer service.
  • Front service and customer service.
  • Certified Food Safety Manager-RI Passion for baking and exemplary customer service has built a strong customer base.
  • Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service.
  • Provide excellent customer service, create bright and colorful displays and fresh and appealing products.
  • Prepare inventory for sale * Retail marketing * Customer service * Insure efficient productivity

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9. Recipe Development

high Demand
Here's how Recipe Development is used in Pastry Chef jobs:
  • Spearheaded recipe development process for press releases and publications.
  • Managed all aspects of high-end ice cream business, including recipe development, food preparation, marketing, distribution and finance.
  • Assisted in creation of new dessert menu, including; recipe development, SOP protocols, and plating design.
  • Manage junior kitchen staff, inventory, and administrative tasks related to recipe development and pastry sales.
  • Assist customers with menu application, recipe development, and staff training related to the products represented.
  • Planned and carried out all recipe development, ordering and inventory and control for all bakery products.
  • Focus was on quality product, consistency, recipe development, execution and guest satisfaction.
  • Work with Head Chef preparing meals and assist in menu planning and recipe development.
  • Managed product development, inventory and cost control, recipe development and product quality.
  • Assisted Pastry Chef with menu planning, inventory, and recipe development.
  • Created the comprehensive Skills Mastery Program institutionalizing procedure, technique, recipe development and evaluation practices.
  • Created gourmet rugelach from start to finish Organized and directed kitchen staff Assisted in social media and recipe development
  • Managed operations of the 12 restaurant outlets including recipe development,production and quality control.
  • Breakfast and Lunch time production Customer orders, kitchen procedures, deliveries, recipe development
  • Worked on recipe development for holiday buffets, plate ups and entremets.
  • Assisted in opening a new kitchen Recipe development and testing Produced multiple pastries daily

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10. Chocolate

high Demand
Here's how Chocolate is used in Pastry Chef jobs:
  • Specialized in Chocolate Carving and Vegetable Carving
  • Developed numerous successful prototypes for major chocolate and pastry companies still in production sales at present.
  • Received training in the chocolate room, buffet and banquet preparation, cake garnish and basic baking
  • Acknowledged for White Chocolate Mousse recipe and was asked to prepare daily for the pastry cart.
  • Produced handcrafted cakes, pastries, ices, sweets, and chocolates.
  • Prepared freshly made pastries, croissants, chocolates, cookies and cakes.
  • Created Chocolate Showpieces, and chocolate amenities for special events and shows.
  • Worked with chocolate decorations as well as sugar art for garnish.
  • Managed excellent chocolate production with a staff of four.
  • Created a successful Chocolate Buffet program.
  • Learned to work with chocolate.
  • Tempered chocolate, baked sheet cakes, and assembled shop's signature Lollibakes (designer cake pops).
  • Created specialty cakes, souffl s, crepes, icing, frosting, chocolate work and dessert sauces.
  • Plated deserts such as creme brulee, banana foster, chocolate lava cake, and chocolate mousse.
  • Assisted Master Chocolatier with teaching Chocolate Truffle Classes and Tastings.
  • Managed inventory & production for three chocolate & confectionary companies.
  • Prepared special order cakes and chocolates.
  • Created wide assortment of cakes, cookies, chocolates, caramels, and brittles for custom orders and store stock.
  • Baked, Plated and Prep desserts such as cheesecakes, fruit tarts chocolate tortes and cr me brulee.
  • Bring new concepts of extensive desserts including Chocolate bon bon and chocolate dessert bars.

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11. Ice Cream

high Demand
Here's how Ice Cream is used in Pastry Chef jobs:
  • Planned and executed monthly menu which included desserts, sorbets, ice cream fresh breads daily for lunch and dinner.
  • Prepped breads, pastries, and ice creams for the restaurant dining room, banquets, and room service orders.
  • Create all desserts, including small batch ice creams and sorbets, candies, sauces, and coulis.
  • Created new desserts, ice cream, design menus, improve current desserts and methods.
  • Assist in the preparation of ice cream and desserts for restaurant operations and wholesale.
  • Created cutting edge desserts and cakes, ice creams and sorbets.
  • Prepared baked goods and ice creams daily from scratch.
  • Created many unique and original ice cream flavors.
  • Lead in creating ice cream menu.
  • Assisted with the preparation of housemade desserts, such as pastries, cakes, cookies and specialty ice creams and sorbets.
  • Prepared high-quality, high-volume breads and desserts, including frozen desserts: ice creams, sorbets, gelatos and specialty cakes.
  • Prepared and baked banana cream pies, Georgian pecan pie, ice creams, sorbets, and creme brule.
  • Supervised and coordinated activities of employees engaged in preparation of desserts, pastries, confections, and ice cream.
  • Created all breads, desserts, ice creams, and Pastry Chef sorbets.
  • Developed multiple successful desert offerings and ice cream flavors Skills Used Ability to assemble effective team and manage said team.
  • Insure timely production of all pastries, desserts, ice creams, Costa Mesa, CA sorbets and breads.
  • develop and test new desserts and new ice cream's, develop multiple petite four opportunities for pre-desert service.
  • Specialized in handmade ice creams, souffl 's, fresh breads, and tasting menu's * Created seasonal pastry menu's
  • Plan and execute dessert specials Prepare daily desserts, ice creams, sorbets Plate garde manger station and desserts through service
  • Created and developed a la carte dessert menu Created confections and chocolates Created house made ice creams and sorbets

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12. Special Events

high Demand
Here's how Special Events is used in Pastry Chef jobs:
  • Recommended and presented menu items to the Executive Chef for new dish development, holidays, and special events and promotions.
  • Plated and Garnished all pastry dishes for lunches, dinners and Special Events for daily average of 3,000+ Event Clientele
  • Oversee the service standards as they relate to catering, special events, and specialty pastry programs.
  • Prepared breakfast and cooked for the daily five-course gourmet dinners, weekend weddings and other special events.
  • Prepared cupcakes, pastries, and various confections for special events, including film studio galas.
  • Created cakes and gourmet desserts for weddings, birthdays, anniversaries, and other special events.
  • Worked with owner on special events from movie production staff luncheons to wedding events.
  • Prepare and platter desserts for weddings, meetings, and other special events.
  • Created custom cake orders for include weddings and other special events.
  • Assisted with catered orders and large functions including weddings and special events
  • Catered special events in the community with area florists and businesses.
  • Work as a chef for charity functions and special events.
  • Cook and design custom cakes for weddings and special events.
  • Create unique cakes for special events including weddings.
  • Prepare dessert menu for special events.
  • Baked all desserts for staff and Greenroom guests * Prepared treats & personal gift packs for celebrity guests and special events.
  • Hired as Executive Pastry Chef to create pastries and desserts for Delicatessen restaurant, Macbar, special events and catering.
  • Prepare and implement new dessert menus weekly, as well as plan and prepare baked goods for special events.
  • Organized food production for three properties in a restaurant group Maintained appropriate inventory for multiple outlets Collaborated with customers for special events
  • Bake cakes and desserts for guest Assembly cookies trays for guest Create new seasonal desserts for special events

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13. Food Cost

high Demand
Here's how Food Cost is used in Pastry Chef jobs:
  • Handled ordering and receiving, speaking with multiple vendors to maintain good relationships while keeping food costs as low as possible.
  • Ordered all materials & supplies; utilized fresh produce from the school's farm, maintaining a 25% food cost.
  • Reduced food costs by 4% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.
  • Demonstrated a continuous commitment to reducing food costs, using a first-in, first out philosophy.
  • Set par, production & rotation schedules ensuing highly effective labor & food costs.
  • Maintain restaurant food cost at 31%, inline with industry standard of 34-36.
  • Assisted with inventory control, maintenance of food cost, and sanitary guidelines.
  • Reduced food cost reduced by 13% and dessert sales more than doubled.
  • Controlled monthly inventory and recipe costing while meeting food costs of 22%.
  • Improved food cost percentages by 2% after 3 months of hire date.
  • Manage the agreed food cost targets in line with the agreed budget.
  • Increased dessert sales quarterly and reduced food costs quarterly using seasonal ingredients.
  • Maintained an average food cost of 23% throughout 4 years.
  • Maintained food cost and averaged a 28-30% dessert sale mark.
  • Monitor and control food costs through ordering and monthly inventory.
  • Scheduled production work for associates and controlled all food cost.
  • Managed all food costs, ordering and social media.
  • Created dessert menus and ran food costs.
  • Create dessert menu items Cold Appetizers/Salads to order Food cost control Saut /grill station substitute

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14. Daily Production

high Demand
Here's how Daily Production is used in Pastry Chef jobs:
  • Created daily production list, insuring all customer orders, as well as all par levels of bakery items are met.
  • Standardized the entire pasty function, including quarterly menu planning, recipe conversion, daily production sheets and plating.
  • Assisted in daily production, as well as plating of desserts at night during service.
  • Follow and adhere to the daily production sheet as set by the Pastry Chef.
  • Managed the daily production, preparation and presentation of all food for the restaurant.
  • Managed daily production and assembling of cakes, tarts and pastry.
  • Work directly with pastry chef to ensure quality in daily production.
  • Order and receive all ingredients used for daily production from vendors.
  • Managed a small team of interns in daily production.
  • Organized and planned daily production goals for pastry staff.
  • Managed the daily production and inventory of desserts.
  • Fill out the daily production forms.
  • Set up daily production checklists.
  • Assigned daily production and tasks.
  • Carry out daily production of confections and pastries, see through kitchen management duties along with inventory and ordering needs.
  • Assisted with chocolate candy production Reviewed daily production sheet to see what needed to be completed
  • Supervised the daily production and mise en place for service.
  • Scaled recipes to meet daily production standards Fashioned recipes with fresh and local products Supported kitchen preparation and production
  • Manage a high-end pastry team in charge of daily production of macarons, the restaurant's top-selling item.
  • Assisted Pastry Chef in daily production of desserts Baked all breads Instructed student externs

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15. High Volume

average Demand
Here's how High Volume is used in Pastry Chef jobs:
  • Managed two hotel bakeshops with a crew of 70 team members servicing a high volume production facility for quality pastry items.
  • Manage inventory of Pastry station Preparation of additional items such as daily breads and brunch items Production of high volume events
  • Created and prepared up to 14 different desserts daily for high volume, upscale restaurant.
  • Produced pastry for upscale casual regional seafood restaurant that served a high volume of customers.
  • Assisted Executive Chef in developing recipes for new, lakefront, high volume restaurant.
  • Created and executed both dessert and lunch menus for high volume bakery.
  • Boom Noodle is a high volume corporate restaurant specializing in Asian cuisine.
  • Produced cakes and pastries for entire three store operation in high volume.
  • Assist running multiple outlets including high volume buffet and fine dining.
  • Organized and engineered dessert menu for high volume restaurant.
  • Decorated and baked high volumes under tight deadlines.
  • Assisted property with opening & high volume business.
  • Handled large banquets and high volume output.
  • Manage multiple high volume accounts.
  • Facilitated high volume pastry production Coordinated daily functions within the pastry department and between other departments
  • Worked occasional expo shifts during high volume timeperiods.
  • Open and close bakery Responsible for high volume production of breads, cakes, and desserts
  • Trained all 15 employee's how to handle high volume and techniques for pastry.
  • Prime 1000 Prepared food in a high volume, upscale eatery.
  • maintained high volume pastry kitchen with in the hotel.

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16. CAF

average Demand
Here's how CAF is used in Pastry Chef jobs:
  • Arrived at work at 4AM to bake a variety of fresh pastries completely from scratch both for the cafe and wholesale.
  • Scratch baking of pastries, breads, cookies, cakes, pies and desserts for daily menu in corporate cafeteria.
  • Oversee production and fulfillment of bakery items for all catered events and daily production for a corporate cafeteria.
  • Created business providing high quality pastries and baked goods to upscale restaurants and boutique style cafes.
  • Created and developed various pastries and breads for the deli, cafe and buffet daily.
  • Closed cafe, maintained cleanliness and organization of the kitchen.
  • Prepare and make desserts for the cafeteria.
  • Performed all the standard duties as head chocolatier and pastry chef for two shop/cafe locations.
  • Prepare food handling documents (Quality Control) Monitor the security area of the cafe.
  • Home make croissant and assorted pastries for a cafA(c).
  • Managed all ordered bakery items and submit daily inventory reports to caf Managers.
  • Utilize multitasking skills effectively to complete required products need for sales in the caf .
  • Worked as Pastry chef creating all desserts sold in the museum's caf .
  • Prepare desserts/pastries for banquets, room service and the Caf Restaurant.
  • Develop new dessert menu items for the Caf Restaurant.
  • Prepped desserts for restaurant as well as caf .
  • Supplied Wired Caf with fresh pastries daily.
  • Worked all positions Hot, Cold, Bakery, Patient and Caf and Catering under Sodexho, HACCP and JHACO guidelines.
  • worked with Executive Chef to create a dessert menu for the Caf and the other restaurants.
  • Opened and operated a small eclectic caf with catering Designed and baked wedding cakes Continued work in ice carving field

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18. Cost Control

average Demand
Here's how Cost Control is used in Pastry Chef jobs:
  • Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing.
  • Directed daily activities of the kitchen, inventory and purchasing of supplies, and cost control.
  • Ordered and maintained appropriate supplies, verified and reconciled invoices, maintained cost control.
  • Worked with Executive Chef in food/labor cost control, purchasing, and inventory planning.
  • Assisted in retail baking & pastry service, inventory management and cost control.
  • Spot check all items for cost control in production and baking.
  • Cost Control: Ordering product and inventory management.
  • Maintained product cost control and allocated labor hours.
  • Completed Inventory & cost control for pastry department.
  • Assisted in cost control and maintaining food cost.
  • Hire, train, inventory, cost control.
  • Managed inventory leading to proper cost control.
  • Cost control of goods & inventory.
  • Designed new menus with full cost control
  • Generated weekly reports and cost controls.
  • Inventory & food cost control.
  • Plan and implement seasonal menus - Ordering and maintaining pastry supplies, inventory, pricing and cost control.
  • Worked with micros 3500, inventory and food cost control set up and budget Oversee staff of 30
  • Maintained food, labor, inventory, cost controls as well as improving kitchen efficiencies.
  • Involved in all aspects of kitchen including Banquet preparation -Food Cost control and menu pricing.

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19. Dinner Service

average Demand
Here's how Dinner Service is used in Pastry Chef jobs:
  • Bake breads and fresh pastries for breakfast, lunch, and dinner service for functions.
  • Worked lunch and dinner service, plated desserts, salads and appetizers.
  • Led dinner service, calling tickets and keeping everyone on track.
  • Prepared menu items from scratch for brunch and dinner services.
  • Prepare desserts for lunch and dinner service on the line.
  • Prepared homemade bread for hotel's lunch and dinner service.
  • Prepare all the desserts during lunch and dinner service.
  • Produce desserts and bread for daily dinner service.
  • Created dessert menu for lunch and dinner service.
  • Created all desserts for fast pace, upscale restaurant in Downtown San Antonio Executed all dessert plates for lunch and dinner services
  • Assist Pastry Chef in scheduling, inventory & budget controls Execute dessert presentation during lunch & dinner services
  • Initiated an in-house bread program, baking foccacia and brioche for dinner service.
  • Create daily desserts for dinner service at Lahaina's top-ranked contemporary bistro.
  • Prepare numerous plated desserts for dinner service as well as catering events.
  • Prepared and plated desserts for Ala Carte dinner service twice a week.
  • Assisted with dessert and pastry production Responsible for plating dinner service independently Closed dessert station nightly
  • Assist line in overflow needs for dinner service and assist in salad preparations Accomplishments Earned promotion from pastry to lead pastry.
  • Prepped and made desserts from recipe Dessert plate set-up for lunch and dinner services Trained and worked pantry station when needed
  • Prepared dishes for lunch and dinner service on saut , grill, fryer and salad station.
  • Prepared variety of desserts, such as cakes, doughs and souffl Plated desserts for dinner service

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20. Special Orders

average Demand
Here's how Special Orders is used in Pastry Chef jobs:
  • Position was also responsible for all special orders, wedding cakes, of retail/wholesale account orders.
  • Baked and decorated cakes, tarts, and pastries for retail sale and special orders.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Assist in the preparation of pastries and desserts for restaurant use and special orders.
  • Meet with customers to create special orders to ensure their satisfaction.
  • Ensured all special orders and wholesale orders were prepared on time.
  • Managed requests for special orders, coordinated arrangements for banquets.
  • Filled Special Orders including Special Occasion Cakes and Wedding Cakes.
  • Cook - Handling special orders, preparing planned meals, training
  • Prepared products for banquets, special orders and carry-outs.
  • Decorated cakes for retail store and special orders.
  • Managed meetings with clients to discuss special orders.
  • Produced baked goods and pastries for special orders.
  • Created organic baked goods and filled special orders.
  • Assist in preparing pastries for special orders.
  • Bake and decorate cakes for special orders.
  • Staff scheduling, P&L, union issues, FMLA, payroll, special orders for private events.
  • Communicate with potential clients about special orders; negotiate pricing, and host wedding cake tastings and birthday parties onsite.
  • Maintain baking equipment Responsible for filling restaurant orders, special orders and catering orders.
  • Maintained a weekly stock of dessert items Completed desserts for special orders, and catering jobs Offered quality specialty cakes

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21. Labor Costs

average Demand
Here's how Labor Costs is used in Pastry Chef jobs:
  • 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.
  • Prepare necessary data for calculating the budget in the areas of food, beverage and labor costs.
  • Forecast and control food and labor costs, monitor control systems which assure quality and consistency.
  • Spearheaded efforts to achieve targeted food costs of 30% and labor costs of 20%.
  • Maintain labor costs in pastry department thus lowering overall labor of the restaurant.
  • Created seasonal market driven menus; Managed inventory, food and labor costs.
  • Maintained low labor costs, ordering, scheduling, training, hiring.
  • Manage scheduling, staffing, food costing and input labor costs.
  • Demonstrated continuous commitment to reducing food and labor costs.
  • Control food and labor costs for the department.
  • Tracked food and labor costs.
  • Control food and labor costs.
  • Calculated and analyzed food /labor costs, inventory, and other purchasingresponsibilities to ensure monthly financial goals are maintained.
  • Catered multitude of affairs for up to 1500 people Demonstrated continuous commitment to reducing food and labor costs.
  • Design showpieces made from Chocolate and Sugar Responsible for controlling Food and Labor costs for the department.
  • Included hiring, and keeping low labor costs while maintaining highest standards of organization and cleanliness.
  • Manage inventory and labor costs Determine and prioritize daily production schedule Adequately follow recipes and multitask efficiently

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22. Private Parties

average Demand
Here's how Private Parties is used in Pastry Chef jobs:
  • Created pastries for specialty events, such as private parties, and spotlighted events, such as the Republican National Convention.
  • Work with members, creating cakes or custom desserts for their private parties, inside or outside the country club.
  • Create, prep, and oversee execution of plated desserts for 200-600 covers nightly, and private parties.
  • Assisted the owner in baking all pastries and cakes for private parties and day to day usage.
  • Produced desserts, special occasion cakes, and wedding cakes along with desserts for private parties.
  • Create desserts for functions, events, and private parties serving 100-200 people.
  • Prepare specialty desserts for private parties, weddings, holidays, and special occasions
  • Created new menus and private parties with George Perrier and Robert Bennett.
  • Cater private parties (sit down and buffet style services).
  • Open year round and available for private parties and weddings.
  • Created all pastries and cakes sold for private parties.
  • Catered special events such as private parties and weddings.
  • Created new menus for dining room and private parties.
  • Aided in private parties ranging 50 to 5,000 attendees.
  • Created own desserts for many private parties.
  • Prepare desserts for the restaurant and the Chili Bar, retail store and private parties Prepare breakfast pastries
  • Prepared desserts, per company approved recipes, for a la carte menu and private parties.
  • Cater private parties and events creating prefix desserts and off the menu items.
  • Created six ala carte weekly desserts and prepared desserts for all banquet and VIP private parties.
  • Cater offsite events, create special desserts for private parties, and accommodate food allergies.

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23. Sous

average Demand
Here's how Sous is used in Pastry Chef jobs:
  • Served as a Prep Cook, Sous Chef and assist with close preparation of catering events and show.
  • Managed about 18 staffs in total in the pastry team while working closely with the Pastry Sous Chef.
  • Train and mentor the pastry sous chef in aspects of leadership and operations to develop as a successor.
  • Collaborated with Head Chef and Sous Chef on menu planning, logistics and costs for special events.
  • Assisted Sous Chef with prep and mentored under him learning different entr e and sauce techniques.
  • Work collaboratively with head chefs and sous chefs to prepare menus and facilitate events and ceremonies.
  • Developed and created desserts for two restaurant sites while acting in a Sous Chef capacity.
  • Worked with sous chefs on monthly departmental costing spreadsheets for better accounting of food costs.
  • Provided essential preparatory work so the Sous Chef could finish his culinary creations.
  • Perform extra responsibilities as requested by the Chef & Sous Chef.
  • Assist the Executive and Sous chef's for daily service.
  • Co-managed with Sous Chef Sunday brunch setup and breakdown.
  • Help Chef and Sous Chef with preparations for banquets.
  • Report directly to Executive and Sous Chefs.
  • Assist the Executive Chef, Sous Chef.
  • Worked as a sous chef and was responsible for daily cooking and execution of service on the hot food line.
  • Exposed to many molecular gastronomy techniques as well as sous vide cooking.
  • Performed other tasks as assigned by the sous chef or chef.
  • Directed a team of three cooks and a junior sous chef.
  • Worked with Chefs Tracy Ritter and Michel Stroot and Sous-Chef Steve Pernetti (currently Chef at Cal a Vie Spa).

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24. Room Service

average Demand
Here's how Room Service is used in Pastry Chef jobs:
  • Produced desserts for two restaurant outlets, as well as afternoon tea, in-house amenities, room service, and Banquets.
  • Utilized skills and experience in high volume food production for restaurants, room service, business banquets, and weddings.
  • Handcrafted a number of desserts such as custards, sorbet, garnishes, and cakes for dining room service.
  • Interacted with various outlets of the Hotel, such as: Room Service, Banquets and the Sales Department.
  • Orchestrated the effective and efficient production of plated desserts for the restaurant, banquets and room service.
  • Prepared pastries for all client functions, room service, and the 60-seat on-site restaurant.
  • Created dessert menus for two restaurants as well as all banquets and room service amenities.
  • Work on dessert orders for storytellers cafe, concierge, banquets and room service.
  • Produced desserts and menus for an in-house restaurant, employee cafeteria and room service.
  • Implemented Quarterly plated desserts for Bourbon Steak, events and room service.
  • Created dessert menu for all restaurants, catering and room service.
  • Developed new VIP amenity program for Room Service Department.
  • Prepare pastry items for banquet, and room service.
  • Developed restaurant, banquette, and room service menus.
  • Created desserts for the restaurant and room service.
  • full service menus, room service and banquets amenities.
  • Created and implemented all seasonal a la carte restaurant, room service, bar menus, and nourishment hubs.
  • Create new menu 2 restaurant 's and room service.

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25. Petit Fours

average Demand
Here's how Petit Fours is used in Pastry Chef jobs:
  • Developed and prepared hotel amenities that included chocolates and petit fours.
  • Managed and trained a three-person staff that specialized in scratch preparation of cakes, pies, Viennese breads and petit fours.
  • Prepared cookies, cupcakes, truffles, mousse, petit fours, and other desserts for catered parties and events.
  • Supervised pastry staff to ensure that desserts, petit fours and breads were ready for service.
  • Produce, plate, and organize high-volume banquet pastries, petit fours, and wedding cakes.
  • Developed and planned seasonal dessert menus, petit fours, room service and cooking competitions.
  • Executed High Teas in restaurant, including sandwiches, scones, truffles and petit fours.
  • Prepared desserts, ice cream, petit fours and breads for 200+ guests daily.
  • Hand-crafted and designed desserts and petit fours for caterers and executive chefs of restaurants.
  • Garnished a variety of cakes, petit fours, tarts, and other pastries.
  • Prepare traditional and modern Italian desserts, petit fours, and high volume catering.
  • Plan and prepare catering desserts including petit fours and specialty cakes.
  • Adapted to current trends by modernizing desserts and petit fours.
  • Produce and finish all bakery items; including cakes, mousses, cookies, buttercreams, petit fours, etc.
  • Produced seasonal pastries, entremets, and petit fours for all hotel operations.
  • focused on cakes and petit fours for large formal functions.
  • Baked cakes, pies, petit fours, and bread Plated desserts for daily services and fine dining Decorated specialty cakes
  • Baked breads, biscuits, puff pastry, cookies and petit fours Baked and finished cakes Plated up dessert orders

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26. Inventory Control

average Demand
Here's how Inventory Control is used in Pastry Chef jobs:
  • Complete responsibility for ordering, inventory control, forecasting, budgeting and planning.
  • Manage daily operations of the bakery including inventory control and budgeting.
  • Followed proper food safety procedures and inventory control methods.
  • Inventory control and sanitation control.
  • Inventory controls, ordering, hiring and training of pastry cooks and bakers and development and implementation of new products.
  • Experience gained in food purchasing, costing, inventory control, scheduling for multiple retail units, and menu/recipe development.
  • Inventory control and ordering of all baking supplies, as well as organization and scheduling of all bakery orders.
  • Created frequently changing dessert menus, production of desserts and dessert specials, and inventory control of pastry department.
  • Lead a kitchen staff, control cost, insure cleanliness, food safety, inventory controls, etc.
  • Managed portion control, sanitation, decorating, ordering, inventory control, and meeting daily deadlines.
  • Collaborate with Executive Chef on inventory Control, employee concerns, and operations.
  • Organized and developed inventory control with introduction and use of Excel spreadsheets.
  • Trained new employees, scheduling of staff & inventory control.
  • Assist with inventory control and new product development.
  • Inventory control, baking, creating new recipes.
  • Inventory control and budgeting were observed.
  • Prepared pastry items, inventory control.
  • Managed line cooks, trained all new cooks, Inventory control, Completed all purchasing orders, and paperwork
  • Managed [ ] annual budget and P&Ls through forecasting, purchasing, inventory control, & scheduling.
  • Prepare all pastries for 2 restaurants in Group Designed and built wedding cakes Purchasing and Inventory Control Recipe costing

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27. Monthly Inventory

average Demand
Here's how Monthly Inventory is used in Pastry Chef jobs:
  • Controlled spoilage by generating turn movement and maintaining monthly inventory.
  • Maintained monthly inventory when executive pastry chef was unavailable.
  • Organized weekly production and monthly inventory control.
  • Supervised monthly inventory on pastry section.
  • Conducted weekly and monthly inventory controls.
  • Ordered baking supplies and produce and preformed monthly inventory, complied with all safety and sanitation procedures and HAACP
  • Count and input monthly inventory and kitchen invoices into excel files for Clubhouse and outlying facilities.
  • Input monthly inventory and kitchen invoices into excel files for Clubhouse restaurant and Grill Room.
  • Complete cost transfers, ordering, monthly inventory, scheduling, and employee evaluations/ documentation.
  • Participated in monthly inventory; Properly put away orders and maintained par stock.
  • Conduct a monthly inventory with the Executive Chef and Sous Chef.
  • Experience in monthly inventory and costing new menu items.
  • Take care of all monthly inventory.
  • Executed daily menus Authored weekend specials Designed and prepared brunch menu Performed monthly inventory
  • Prepare desserts for all of the resort's outlets Oversee the pastry kitchen Manage 4 bakers/pastry cooks Take monthly inventory

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28. VIP

average Demand
Here's how VIP is used in Pastry Chef jobs:
  • Produced special guest amenities, banquet showpieces made of 5-foot sugar sculptures with vibrant colors and chocolate confections for VIP events.
  • Prepared up to 300 covers nightly for many VIP guests including Washington Redskins football team.
  • Customized specialty cakes/wedding cakes/unique desserts for customers, VIP clients & special large events.
  • Formulated and produced tortes, pastries and breads for VIP receptions and special events.
  • Conduct VIP tastings as well as organize production for off premise events.
  • Liaised with Catering and Sales Team to create menus for VIP events.
  • Present dessert items to VIP guests seated at Chef's Table.
  • Interacted with club members regarding specialty desserts and VIP functions.
  • Developed dessert menu and designed custom novelty cakes for VIP
  • Created all custom made amenities for super VIP guests.
  • Design personal tasting menus for VIP guests.
  • Decorate all specialty and VIP cakes.
  • Direct production of all VIP events.
  • Coordinated and supervised private VIP parties.
  • Specialize in VIP functions, creative wine dinners, signature pairings, as well as production for banquets from 15-500.
  • Developed & created chocolate items including bon-bons, truffles, caramels for VIP room amenities.
  • Design sugar pieces, chocolate pieces, center pieces and pastioge for VIP events.
  • Supervised 12 employees Responsible for Cake decorating, VIP desserts, wedding cakes Desserts for Sunday and holiday brunches and 7 outlets
  • Create and produce special desserts for VIP events and functions including: Cattle Baron's Ball, Poco Bueno Fishing Tournament.
  • Handled all VIP functions and amenities for the palazzo suits, and Voo Doo Lounge.

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29. Bread Production

low Demand
Here's how Bread Production is used in Pastry Chef jobs:
  • Plated desserts, private events, full bread production, costing, inventory, employee training, purveyor relations.
  • Oversee dessert and bread production for banquet functions, restaurant, coffee shop, and pool and beach.
  • Oversee bread production and make sure there is enough bread for dinner service based on par levels.
  • Increased bread production to fit menu needs including sandwich rolls, hand rolled croissants and brioche.
  • Work includes desserts for daily specials, catering events as well as bread production.
  • Execute all areas of pastry and bread production for an award-winning Italian restaurant.
  • Bread production, including mixing, shaping, proofing, and baking.
  • Oversee all bread production for the restaurant and catering events.
  • Produced all desserts, bread production, and menu planning.
  • Bread production and select items for brunch menu.
  • Execute all dessert and bread production.
  • Worked in bread production, involving preparing starters, shaping and baking breads, buns and etc.
  • Experience in menu design, plated desserts, buffets, continental breakfast items and bread production.
  • Created and supervised dessert and bread production for the restaurant group and gourmet shop outlets.
  • studied pastry, bread production, cake decoration with Ned Archibald, C.I.A.
  • Bread production, Ordering, Inventory, Training, Supervising
  • Bread production, Pastries, Supervising
  • Job Duties Bread production including naan, english muffins, focaccia, brioche, and cinnamon rolls.

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30. Kitchen Equipment

low Demand
Here's how Kitchen Equipment is used in Pastry Chef jobs:
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Utilized standard and specialized kitchen equipment, and cash register
  • Operated all kitchen equipment while practicing equipment safety.
  • Ensured kitchen equipment is properly maintained and functioning.
  • Operated all kitchen equipment adeptly.
  • Identified and safely used all kitchen equipment/ regularly restocked all kitchen supplies and food items required for service.
  • Back of house pastry chef handling industrial kitchen equipment during timed periods while following requirements.
  • Complete set-up of full pastry kitchen including procurement of kitchen equipment, and menu.
  • Cleaned all production and kitchen equipment in accordance to ServSafe standards.
  • Monitor kitchen equipment and ensure it is kept in good repair.
  • Assisted in cooking and preparing food using standard kitchen equipment.
  • Prepare ingredients, handle baking or other kitchen equipment.
  • Identify and safely use all kitchen equipment.
  • Complete basic maintenance of all kitchen equipment.
  • Experienced with all commercial kitchen equipment.
  • Determined quantity of product to prep for the next day's operation Routinely cleaned and maintained kitchen equipment and oven.
  • Maintanenced and Cleaned Kitchen equipment at the end of shift and completed a detailed cleaning once a week.
  • Checked the complete baking and kitchen equipments for sanitation and cleanliness and state of operation.
  • Ensured maintenance and smooth functioning of all kitchen equipment Early morning prep work.
  • Ensured to select and use kitchen equipments appropriately.

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31. Quality Standards

low Demand
Here's how Quality Standards is used in Pastry Chef jobs:
  • Verified prepared food met requirements for quality standards and quantity.
  • Streamlined bakery production processes while maintaining high quality standards.
  • Maintained production flow and quality standards by overseeing bakery team and working with chef to ensure compliance with menu and schedule.
  • Maintain high quality standards of bread and pastry preparation and services, according to the standards set by the management.
  • Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
  • Complied with all recipes, portion sizes, quality standards, department rules, policies and procedures.
  • Hired and trained kitchen staff, established quality standards, and managed day-to-day operations.
  • Managed Junior Cake decorators, maintain high quality standards and product integrity.
  • Maintain open communication with production team and Executive Chef of quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepare pastry food items according to designated recipes and quality standards.
  • Ensured pastries and desserts meet quality standards.
  • Assured quality standards were met and exceeded.
  • Introduced and implemented new product line to un-developed bakery Developed and maintained quality standards of product and service.
  • Produced and assembled assorted classical and contemporary cakes and tortes which meet quality standards
  • Prioritize, plan, and coordinate orders to ensure on-time completion while maintaining high quality standards.
  • Revised bookkeeping procedures Maintained daily financial logs Crafted gourmet donuts to strict quality standards
  • Conduct baking trainings with new pastry chefs Lead pastry team Prep pastry items from scratch while ensuring quality standards

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32. Specialty Items

low Demand
Here's how Specialty Items is used in Pastry Chef jobs:
  • Maintained all aspects of desserts and specialty items for dining room, catering hall and special events.
  • Handled any and all purchasing of supplies, including specialty items, through multiple distributors.
  • Inventory & Purchasing: Daily monitoring of staples, perishables and specialty items.
  • Baked daily breakfast items, desserts and specialty items for multiple food outlets.
  • Prepared specialty items such as cakes, cupcakes, pies, etc.
  • Assisted in producing cookies, brownies, cakes and specialty items.
  • Created and baked tarts, cakes and many specialty items.
  • Baked all specialty items for entire bakery.
  • Create seasonal menu changes with specialty items.
  • Organized and handled all wedding cake business from consultation to completion Designed and decorated specialty items based on verbal and written specification
  • Managed P&L monthly reports, did ordering from both vendor and overseas specialty items.
  • Worked with cakes, cheesecakes, ganache and other pastry specialty items.
  • Created content for display, including torts, cakes, cupcakes and specialty items Fulfilled special orders Opened bakery each day

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33. Artisan Breads

low Demand
Here's how Artisan Breads is used in Pastry Chef jobs:
  • Sole proprietor of a bakery that specialized in artisan breads, specialty breads, European pastries, cakes and cookies.
  • Assisted the Executive Pastry Chef with delicate pastry preparation, cake decoration and baking artisan breads for resort restaurants.
  • Created a variety of artisan breads from scratch by mixing, kneading, shaping, and baking them.
  • Assisted in the preparation of artisan breads and pastries for a custom dessert catering company.
  • Managed a team of 13 people to manufacture high-quality artisan breads, chocolates and pastries.
  • Developed all recipes for various artisan breads, pita, and pizza dough.
  • Established new product development such as gluten free desserts and artisan breads.
  • Baked fresh artisan breads and pastries daily also customer service.
  • Baked artisan breads and pastries from scratch daily.
  • Received notoriety for homemade pastries and artisan breads.
  • Prepare all desserts and artisan breads.
  • Baked artisan breads when needed.
  • House made all artisan breads, rolls, and buns.
  • Assisted in designing and implementing Bakery Cafe' featuring Artisan Breads and pastries.
  • Scratch production of all artisan breads and viennoiserie

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34. Seasonal Ingredients

low Demand
Here's how Seasonal Ingredients is used in Pastry Chef jobs:
  • Created seasonal and holiday dessert menus including original and innovative items utilizing seasonal ingredients.
  • Initiated new monthly menu rotation to more effectively use seasonal ingredients.
  • Created weekend specials using seasonal ingredients.
  • Researched, developed and created new desserts using local and seasonal ingredients to write an ever-changing dessert menu.
  • Worked intimately with local farmers at Sickles Market to utilize the freshest seasonal ingredients at wholesale cost.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Created 3-5 daily dessert selections with seasonal ingredients acquired day-of.
  • Created dessert menus using only local and seasonal ingredients.
  • Designed, prepared and maintained an ever-changing seasonal pastry menu that involved creatively utilizing local, seasonal ingredients.
  • Developed new products based on seasonal ingredients, holidays and dessert trends Recruited and trained a staff of efficient, hardworking associates
  • Prepped all Desserts & Breads -Seasonal Ingredients -Prepped/Plated/Displayed Desserts for Events -Developed Dessert Menu

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35. Safety Procedures

low Demand
Here's how Safety Procedures is used in Pastry Chef jobs:
  • Maintain cleanliness and organized appearance of dining area and bar utilizing excellent organizational skills and safety procedures to enhance company reputation.
  • Ensured that employees utilize sanitation and safety procedures and maintain ServSafe standards in all three kitchens.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Train pastry and kitchen staff on safety procedures, as well as cross train multiple departments

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36. Production Schedules

low Demand
Here's how Production Schedules is used in Pastry Chef jobs:
  • Facilitated production schedules determined by a monthly budget of approximately $20,000 including food and labor cost management.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Established weekly production schedules; monitored quality and quantity of product.
  • Determined quantity of product to prep for next day's operation by maintaining detailed production schedules.
  • Assisted lead pastry chef in daily production schedules, displays, special orders and seasonal specialties.
  • Work three different shifts to gain knowledge of all production schedules and product recipes.
  • Developed new recipes for dessert menu along with implementing production schedules to meet demand.
  • Orchestrated production schedules; Innovated systems and structures to streamline production.
  • Produced production schedules and delegated work to staff of three assistants.
  • Maintained inventory, production schedules, and ordering ingredients.
  • Obtain information from production schedules and recipes.
  • Attended banquet meetings and prepared production schedules.
  • Managed production schedules and product .
  • Create of weekly production schedules Maintain product inventory and order supplies Train new employees

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37. Weekly Basis

low Demand
Here's how Weekly Basis is used in Pastry Chef jobs:
  • Manage to maintain a low production cost and a consistent quality of product which is attracting new clients on weekly basis.
  • Collaborated with the resorts Event Coordinators for tailored wedding cakes, solely fulfilling orders on a biweekly basis during peak season.
  • Plan dessert menu on a weekly basis including developing recipes, testing recipes, and forecasting cost of ingredients.
  • Plan dessert menu on a daily/weekly basis, and assist in development of new restaurant menus.
  • Produced low-fat desserts for clients who follow the Diet Design program on a weekly basis.
  • Maintained product inventory on weekly basis and order supplies as needed.
  • Create new menu items to be rotated on a weekly basis.
  • Produced 2-6 flavors of ice cream on a weekly basis.
  • Organized tasks on a daily and weekly basis for production.
  • Create & produce dessert for restaurant on weekly basis.
  • Make chocolates and cookies on a weekly basis.
  • Managed inventory and ordering on a weekly basis.
  • Ordered and maintained inventory on weekly basis.
  • Prepared all desserts on a weekly basis.
  • Assisted in unloading truck deliveries, Sysco, on a weekly basis.
  • Discussed ideas of new menu items on a weekly basis.Sterling Heights, MI
  • Provided the desserts for upscale downtown Fort Lauderdale restaurant, created original off menu specials on a weekly basis.
  • assorted butter and specialty cookies on a weekly basis, which requires multi tasking.

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38. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Pastry Chef jobs:
  • Performed routine product and facility inspections to ensure adherence to quality and sanitation standards.
  • Maintained all safety and sanitation standards.
  • Maintained safety, sanitation standards, and performance according to HACP and OSHA, throughout the department and company procedures.
  • Maintained cleaning and sanitation standards for food products, equipment, and utilities within the catering department.
  • Maintained a clean work environment to adhere to sanitation standards.
  • Set and maintained high food quality and sanitation standards.
  • Maintained safety and sanitation standards to the highest regard.
  • Maintain cleanliness and comply with food sanitation standards.
  • Adhere to safe food handling and sanitation standards.
  • Ensured compliance with food handling and sanitation standards.
  • Trained in safe food handling and sanitation standards.
  • Uphold all proper health and sanitation standards.
  • Manage 5 full time employees, NYC food protection certificate, understanding of health/sanitation standards.
  • Practice in all times HACCP and onboard Hygiene and Sanitation Standards Follows USPH Standard of cleanliness.

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39. Raw Materials

low Demand
Here's how Raw Materials is used in Pastry Chef jobs:
  • Coordinated internal and external food orders; received and inspected raw materials upon arrival.
  • Gathered raw materials to bake and decorate pastries; ensured the correct quality of ingredients and weighed ingredients; managed inventory.
  • Skilled in performing cost control, inventory, rotation, and ordering of all raw materials.
  • Ensured to restock optimally all kitchen supplies and raw materials as needed during routine kitchen service.
  • Check the quality of raw materials to ensure that standards and specifications are met.
  • Performed Inventory and ordering of raw materials for production of desserts.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.

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40. Quick Breads

low Demand
Here's how Quick Breads is used in Pastry Chef jobs:
  • Prepared various desserts for restaurant menu, as well as quick breads and muffins for the breakfast buffet.
  • Produced cookies, quick breads, and croissant products.
  • Monitor and maintain proper stock levels of cookie doughs, scones, muffin batters, fillings, and quick breads.
  • Baked all yeast breads, quick breads and pastries for daily restaurant operations as well as special events.

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41. Staff Members

low Demand
Here's how Staff Members is used in Pastry Chef jobs:
  • Interview, hire, train and supervise kitchen, retail and front of the house staff members.
  • Hired all staff including sushi and trained all staff members to prepare for opening.
  • Promoted by store General Manager to customer service trainer for bakery support staff members.
  • Interviewed, hired, trained and supervised staff members in the pastry kitchen.
  • Worked on the line with all staff members to maintain quality and consistency.
  • Trained staff members on all recipes, plate presentations, and expectations.
  • Trained other staff members in pastry production and plating.
  • Worked well and smoothly alongside fellow staff members.
  • Manage a team of 15 staff members.
  • Managed 60+ culinary staff members and oversaw production of high-volume establishment for this multi-million dollar school system specializing in American cuisine.
  • Delegate projects to staff members to get desserts finished in a timely manner.
  • Bake and decorate cakes, puddings and pastries Supervise staff members within the department waitress

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42. Customer Orders

low Demand
Here's how Customer Orders is used in Pastry Chef jobs:
  • Obtained and completed customer orders including plating and presentation adhering to quality standards.
  • Performed various duties to assist in filling customer orders, operating the cash register, and accepting payment from customers.
  • Prepared and baked up to 300+ pastries per shift to complete customer orders.
  • Keep accurate record of customer orders for cake orders and other baked goods.
  • Doubled sales and customer orders within the first three months of operation.
  • Retail sales as well as customer orders and taste testing's.
  • Completed all specialty customer orders in a timely, precise manner.
  • Fulfilled customer orders, helped executive chef create dessert menu.
  • Take customer orders and check customers out in timely fashion.
  • Received customer orders and communicated timeline.

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43. Breakfast Area

low Demand

44. Pie Crusts

low Demand
Here's how Pie Crusts is used in Pastry Chef jobs:
  • Roll, cut, and shaped dough to form rolls, pie crusts, tarts, cookies, and related products.
  • Rolled, cut and shapeddough to form bread, rolls, cookies, pie crusts and other baked goods.

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45. Line Cooks

low Demand
Here's how Line Cooks is used in Pastry Chef jobs:
  • Managed four line cooks and aided in renovation of restaurant menu, including full renovation of dessert menu.
  • Trained and oversaw Pantry and Line cooks, as well as assisted on the line.
  • Prepared all desserts, worked with chef and line cooks to prep dinner service.
  • Provide support to Line Cooks and Prep Cooks as needed.
  • Check in deliveries and turn on equipment for line cooks.
  • Mentored and guided new line cooks at the restaurant.
  • Worked with line cooks to ensure quality and consistency.
  • Assist line cooks in prepping their stations when needed.
  • Trained line cooks in techniques specific to our kitchen.
  • Assist line cooks and chef during busy periods.
  • Back up line cooks when they are busy.
  • Worked with line cooks on presentation of desserts.
  • Trained line cooks and pastry chefs.
  • Assist line cooks during busy times.
  • Set up logistical systems for organization and sanitation, training all line cooks in proper methods of storage and usage.
  • Managed line cooks in preparation of high-volume catering events, serving at times more than 150 people.
  • Created the seasonal dessert menu Produced all dessert components and maintained inventory Trained line cooks for plate presentations
  • Line cooks are responsible for prepping stations and working in a fast, clean order to serve people ala carte style.

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46. Weekly Specials

low Demand
Here's how Weekly Specials is used in Pastry Chef jobs:
  • Prepare Recipes-Bake products-Serve items-Weekly Specials-Research recipes-supervise production and service-Quality control-Manage a 3 staff team
  • Developed new recipes and implemented weekly specials.
  • Conceptualized and created the dessert menu for the restaurant, which consisted of 5-6 seasonal items and weekly specials.
  • Create weekly specials, follow recipes, over see other cooks to ensure proper baking and quality.
  • Created and produced seasonal desserts for dining room menu, weekly specials and banquet functions.
  • Create new menu including seasonal change, weekly specials, specialty occasions and parties.
  • Prepared all menu dessert items plus designed and produced weekly specials.
  • Create various seasonal desserts for our daily and weekly specials.
  • Helped develop seasonal dessert specials as well as weekly specials.
  • Develop weekly specials using fresh local ingredients.
  • Created weekly specials with flexible creative freedom.
  • Assisted in designing weekly specials.
  • Designed & Created unique pastries, pastries, and other commercial convections for Weekly Specials featured in our display case.
  • Created the dessert menu, and daily and weekly specials Did inventory and ordering for all pastry items
  • Created compelling desserts menu, as well as weekly specials based on seasonal produce.
  • Prepared a variety of weekly specials for three resturants brunch and dinner menus.
  • Developed menu items for both restaurants Created weekly specials and small treats Managed all pastry inventory
  • Prepare dessert items each day Plate and design pastry items through lunch service Create weekly specials and special desserts for large parties

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47. Special Functions

low Demand
Here's how Special Functions is used in Pastry Chef jobs:
  • Prepared seasonal menu items and catered special functions.
  • Provided creative pastries for special functions; hotel catered primarily to high-profile celebrities in the movie and sports industries and politics.
  • Baked pies, cakes, breads, cookies, pastries and special occasion bakery items for everyday menus and special functions.
  • Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.
  • Produced pastries for 3 outlets as well as special functions 7 days a week.
  • Directed all work for banquets, special functions, and special events.
  • Created menus for seasonal services as well as special functions.
  • Supervised every cake and pastry prepared for special functions, management events, celebrations, etc.
  • Planned and developed new desserts for banquets, and special functions (i.e.
  • Develop and test recipes Maintain inventory levels Production scheduling Manage staff size and scheduling Plan events with clientele Coordinate special functions

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48. Cinnamon Rolls

low Demand
Here's how Cinnamon Rolls is used in Pastry Chef jobs:
  • Baked, pies, cakes, cookies, scones, cinnamon rolls, etc.
  • Work with laminated dough: croissants, bear claws, cinnamon rolls, braids/twists, etc..
  • Baked many baked goods such as cobblers, cinnamon rolls, breads, cookies etc.

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20 Most Common Skill for a Pastry Chef

Wedding Cakes23.7%
Breakfast Pastries17.4%
Banquet Desserts8.7%
Bakery Department8%
Food Preparation5.9%
Menu Development3.8%
Dessert Menu Items3.7%
Customer Service3.6%

Typical Skill-Sets Required For A Pastry Chef

RankSkillPercentage of ResumesPercentage
1
1
Wedding Cakes
Wedding Cakes
20.6%
20.6%
2
2
Breakfast Pastries
Breakfast Pastries
15.1%
15.1%
3
3
Banquet Desserts
Banquet Desserts
7.6%
7.6%
4
4
Bakery Department
Bakery Department
6.9%
6.9%
5
5
Food Preparation
Food Preparation
5.1%
5.1%
6
6
Menu Development
Menu Development
3.3%
3.3%
7
7
Dessert Menu Items
Dessert Menu Items
3.2%
3.2%
8
8
Customer Service
Customer Service
3.2%
3.2%
9
9
Recipe Development
Recipe Development
3%
3%
10
10
Chocolate
Chocolate
2.8%
2.8%
11
11
Ice Cream
Ice Cream
2.6%
2.6%
12
12
Special Events
Special Events
2.4%
2.4%
13
13
Food Cost
Food Cost
2.3%
2.3%
14
14
Daily Production
Daily Production
1.8%
1.8%
15
15
High Volume
High Volume
1.4%
1.4%
16
16
CAF
CAF
1.2%
1.2%
17
17
Menu Items
Menu Items
1.2%
1.2%
18
18
Cost Control
Cost Control
1.1%
1.1%
19
19
Dinner Service
Dinner Service
1.1%
1.1%
20
20
Special Orders
Special Orders
1.1%
1.1%
21
21
Labor Costs
Labor Costs
0.9%
0.9%
22
22
Private Parties
Private Parties
0.8%
0.8%
23
23
Sous
Sous
0.8%
0.8%
24
24
Room Service
Room Service
0.8%
0.8%
25
25
Petit Fours
Petit Fours
0.8%
0.8%
26
26
Inventory Control
Inventory Control
0.7%
0.7%
27
27
Monthly Inventory
Monthly Inventory
0.5%
0.5%
28
28
VIP
VIP
0.5%
0.5%
29
29
Bread Production
Bread Production
0.5%
0.5%
30
30
Kitchen Equipment
Kitchen Equipment
0.5%
0.5%
31
31
Quality Standards
Quality Standards
0.5%
0.5%
32
32
Specialty Items
Specialty Items
0.4%
0.4%
33
33
Artisan Breads
Artisan Breads
0.4%
0.4%
34
34
Seasonal Ingredients
Seasonal Ingredients
0.4%
0.4%
35
35
Safety Procedures
Safety Procedures
0.4%
0.4%
36
36
Production Schedules
Production Schedules
0.4%
0.4%
37
37
Weekly Basis
Weekly Basis
0.4%
0.4%
38
38
Sanitation Standards
Sanitation Standards
0.4%
0.4%
39
39
Raw Materials
Raw Materials
0.3%
0.3%
40
40
Quick Breads
Quick Breads
0.3%
0.3%
41
41
Staff Members
Staff Members
0.3%
0.3%
42
42
Customer Orders
Customer Orders
0.3%
0.3%
43
43
Breakfast Area
Breakfast Area
0.3%
0.3%
44
44
Pie Crusts
Pie Crusts
0.3%
0.3%
45
45
Line Cooks
Line Cooks
0.3%
0.3%
46
46
Weekly Specials
Weekly Specials
0.3%
0.3%
47
47
Special Functions
Special Functions
0.3%
0.3%
48
48
Cinnamon Rolls
Cinnamon Rolls
0.3%
0.3%

9,216 Pastry Chef Jobs

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