Complete inventory of dessert items of other outlets and produce accordingly, Maintain the proper inventory of the work stations while controlling un-necessary waste, Review and maintain the prep list and the daily pars, Inform management of any problems or issues encountered during their assigned shift, Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. Clean and sanitize assigned work areas and equipment in accordance with sanitation guidelines. Many postsecondary programs require the candidate to … Many bakeries and restaurants are pushing the envelope on its possibilities and are coming up with more creative ways to express their baking abilities. - Instantly download in PDF format or share a custom link. Typically, a baking and pastry arts degree covers recipe development and execution, sanitation, as well as foundational methods and techniques in the baking and pastry field. SHORT-TERM GOALS. -required, Must be able to work weekends and holidays. Hyde Park, NY. They are responsible for the daily operations of a bakery and have duties such as completing everyday tasks, supervising other employees in the absence of the pastry chef, assembling cakes, preparing creams and toppings, and creating fondant details. Food Processing Worker . Home. Pastry Cooks are culinary professionals who work in bakeries, restaurants, and hotels, making such treats as confections, cakes, cookies, and chocolates. Assistant Pastry Chef Resume Examples. Pastry Cook Resume Examples. Education: The Culinary Institute of America. - Select from thousands of pre-written bullet points. Prepares cookies, pies, dough and other basic items as instructed, Performs all prep work for cakes, pies, mousses, plated desserts, fills danish, organizes and cleans walk-in coolers and freezers, Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating and proper rotation. - Choose from 15 Leading Templates. Current ServSafe Manager Certification or be able to achieve within (6) months of employment. 0. 3. No need to think about design details. Culinary- Baking and Pastry Student / Internship, 01/2011 to 12/2013 Saint Louis Community College – 5600 Oakland Avenue St.Louis, MO 63110. Southwest Minnesota State University Marshall, MN December 2014. Home. January 20, 2020 . PORTFOLIO. Blog > Baking & Pastry Arts > 8 Skills That Every Baker Should Have. Follow correct food handling procedures. Facebook Twitter Google + Pinterest. Baking and Pastry Arts Professional. 15 votes The Resume Builder Create a Resume in Minutes with Professional Resume Templates Create a Resume in … CBEDS Number: 4420. Work with a sense of urgency for our guests, Maintain clean and sanitary work environment. More. Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. 5. COURSE OUTLINE . Summary : Baking & Pastry graduate from Johnson & Wales University with 4+ years of industry experience ranging from cake building, fondant rolling, and piping techniques to airbrushing, marzipan, chocolate, sugar Possesses leadership, research and time management skills; seeking a full time position in Pastry Research and Development. Students may use this degree to transfer to a four-year institution. Create new pastry items when requested by Executive Pastry Chef, Date all food containers and rotate as per policies, Ensure that all perishables are kept at proper temperatures, Check pars for shift use, determine necessary preparation, freezer pull and line set up; check for any out-of-stock items or possible shortages; return all food items not being used to designated storage areas and cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies, Prepare bread items according production schedules 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, Ability to work independently and have great attention to detail, Assist in kitchen preparation work for next shift, Set-up and break down of pastry station for lunch and/or dinner service completed in a timely manner, Plating desserts as specified by management accurately and consistently, Good interpersonal communications skills required, Managing Diversity: Proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences, Self-motivated: Derives satisfaction from producing excellent pastry goods, Ethics and Values: Demonstrated ability to maintain the highest ethical standards in the work environment, Integrity and Trust: Demonstrated skill in earning and keeping co-worker and direct reports’ trust, Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment, Self-motivated, organized, fast and even-tempered, Ability to work on slippery surfaces, and work well under pressure, Ability to work long hours standing in one area and in extreme heat to perform essential job functions, The ability to produce all breakfast pastry items, i.e. Profound knowledge of managing pastry employees and maintaining amicable customer contacts. Course Title: Baking & Pastry Arts. A few years ago, a bakeshop in New York gave us the “Cronut” which is a hybrid of the Croissant and a donut. Pastry Chef III Resume. Roland Prince. Hours of work will be scheduled based on business volumes/operational demands and will vary, Results oriented with the ability to be flexible and work well in a busy and demanding environment, Knowledgeable on the fundamentals of pastry techniques and excellent plate presentations, Ensure pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures, Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations, Establishes and maintains open, collaborative relationships with associates, Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs, Ensure we are properly working with supplies and manage inventories according to budget, 4 years of previous pastry / baking experience, Candidates should be able to perform all basic and intermediate baking skills, Must have an open and flexible schedule that includes afternoon, evening, weekend and holiday shifts, Ability to communicate in English, both written and verbal, Be a clear thinker, remaining calm; resolving problems using good judgement, Work cohesively with leadership, team members and guests alike, Good knowledge in English (written, spoken and reading), Note any out-of-stock items or possible shortage, Return all food items not used to designated storage areas, Knowledge of the use of broiler equipment and understanding of meat and fish cookery, Check the mise en place to ensure an adequate supply of materials for the shift and bring up to par those items needed, Properly break down the station by storing foods properly and carefully after labeling them, Execute private Dining Room functions for the required food, One meal per shift in our staff cafeteria, Compensation towards a ski pass during the winter months, Run the day to day operation of assigned station in the Pastry Kitchen, Check and complete mise en place and pars and set-up the station, Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels, This position requires the ability to lift up to 40lb, 3 years of previous culinary experience preferred, Candidate must have open availability including mornings, evenings, weekends and holidays, High school diploma or equivalent. - Select from thousands of pre-written bullet points. Pastry Chef Assistant Pastry Chef . Look to the Resume Checklist below to investigate how Pastry Chef, Baking, and Dessert Chef match up to employer job descriptions. Develop new products for a la carte and catering menus on a rotating basis, Assists in the professional development of apprentices and bakers, Follows recipes, portion controls, and presentation specifications, Assist in restocking all items as needed throughout the shift, Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, reach-in coolers and all storage areas, Performs daily responsibilities which include restaurant prep, banquet prep, Two years’ experience in bakery production, General understanding and knowledge of safety, sanitation and food handling procedures, Basic knowledge of how to produce cakes, tarts, mousses, batters, doughs, custards, frostings and ice creams, Prior experience working in a commercial kitchen, preferably in a full-service boutique or luxury hotel environment with large events of varying specifications, Prior experience with standardized recipes and ability to follow presentation guidelines required, Must be able to lift up to 25 lbs. 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