Sample Chef (Pastry) Resume -CV Template and Format

This is the sample chef assistant resume that can become the reference in writing a good resume or CV.

Sample Chef Assistant Resume -CV Template and Format used by New-Fresh and Non Fresh Graduate to Complete Cover Letter or Job Application


John Terry
147, East 80 Street,
Carlisle, MA 01741,
123)-456 7890.

Objective

To contribute extensive experience, educational background and culinary skills to the position of Pastry Chef within a restaurant environment.

Summary Of Qualifications

* Thorough knowledge in the preparation of an extensive assortment of baked goods, including: pastries, cookies, puddings, muffins, breads and specialties.

* Consistently utilizing creative talents to develop attractive presentations and proficient in the production of original creations.

* Competent in organizing production to maximize use of available space.

* Able to direct work flow in an accurate, timely and efficient manner.

* Recipient of numerous Culinary Awards for superior creations.

Work Experience

Pastry Chef
1/92 to Present
Eugene, OR
THE BEVENSHIRE HOTEL

* Plan and prepare three desserts on a daily basis for Faculty Club.

* Produce truffles and special tea pastries for Deans House.

* Prepare desserts for in-house groups, serving 100-200 people.

Pastry Chef
10/90 to 1/92
Corvallis. OR
DELTA PINES BAKERY & CAFE

* Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special order desserts and wedding cakes.

* Mixed puff pastry, croissant and Danish doughs.

* Created breakfast pastries and breads for lunch specials.

Pastry Chef
3/87 to 10/90
Corvallis, OR
THE PLUMROSE RESTAURANT

* Planned and executed monthly menu which included six desserts, two sorbets, two ice cream dishes and two fresh breads daily for lunch and dinner.

* Ordered all bakery and dairy supplies and created Brunch breads.

* Prepared desserts for retail store and special orders.

Education
6/81
New York, NY
ESTERBROOK INN
American Culinary Federation: Certified Cook

10/84 to 7/87

* Butcher Assistant, Rodeo Ranch, 6 months

* Soup and Sauce preparation, 6 months

* Carde Manager, ice and tallow sculpture, 6 months

* Pastry Assistant, 1 year