Chief Cook (pastry) continues must effectively specify your is designed and objectives to be able to summarize how you will earn a value towards the company's organization. Therefore, you have to make an impressive, strong, and powerful continue a program that would support you in getting the attention of your busy job company. Interviewers spend less than a minute, or just few seconds on your program, and so you have to highlight on brief and major claims that would persuade them to select you for an interview.
Basically, treat Chief Cook is an important person, who makes beautiful desserts and pastries, in a particular and well-organized dessert store, cafe, and a bakery or confectionery store. In addition, they are responsible for developing a wide range of desserts or pastries with unique tastes, and stunning types of styles. In other words, they have to be impressive, hard-working, and professional enough to handle multiple main concerns. They should possess finish information regarding the fabulous pastries, and France cooking solutions to be able to provide various features of this profession.
Therefore, to be a significant part of this profession, you have to make an amazing program that can help you in getting selected for the applied job place. Here, you are offered with an ideal continuous example for the place of treating Chief Cook.
Chef (Pastry)Resume Sample
Joshua H. Akers
3989 Garrett Street,
76th Blvd,
Philadelphia, PA - 19108
Email: joshua.akers@email.com
Contact no. : (267) 973-1289
Career Objective:
Seeking a place as a great Chief Cook, where I can effectively apply my capabilities and encounter in accomplishing the high quality objectives of the bakery or confectionery shops. Wish to gain more encounter of cooked products with finishing taste and visual appeal.
Career Summary:
Ten decades of encounter of dessert and pastries; able to handle a team that assessments on a wide range of tastes and components. Granted for developing new tastes of pastries and desserts.
Qualification:
Qualified Program in Treat Creating and Client Assistance from Morehead Condition University, The state of kitschy, KY
Finished Post Graduating in Resort Control from Pittsburgh Condition University, Might, KS, in Goal 2003 - Quality A
Finished graduating in Food & Drinks Functions and cooking artistry from St. Ambrose University, Wi, IA in 2001 - Quality A
Finished High University from Palmer Community Artistry and Science University, in 1998 with Quality A in Artistry
Skills Summary:
Table of managing and planning a wide range of cooked commodities
Ten decades of encounter of Treat and cakes
Qualified of managing various products or solutions associated for pastry making
Experienced in managing the worldwide customer service by fulfilling their requirements
Qualified and extremely creative and professional in developing the cooked goods
Remarkable demonstration capabilities, and sanitary during planning of desserts and pastries
Technical and Professional Skills:
Qualified and able to handle different Microsoft offers like MS-Outlook, MS-Access, MS-Excel and other MS-Office application packages
Qualified in managing the complex conventional equipment for baking
Experienced in managing types of wedding desserts, chocolate pastries, etc.
Expert and skilled to perform on different computer systems that include Microsoft Windows 98/XP, and associated Microsoft windows application, etc.
Expert in different types of multilingual 'languages' like Rome, European, and French
Qualified in looking after the pastry styles, managing the planning techniques, monitoring the marketing strategies, etc.
Work Experience:
Current Employer: Spectrum Treat Home (2007 - until date)
Designation: Chief cook (Pastry)
Job responsibilities:
Managed different types of assessments, and assessments for planning new pastries and wasteland recipes
Helped the pastry experts and other culinary experts for selection planning and coupling of pastries or deserts
Supervised and effectively handled every performance within time period, and a specified budget
Efficiently ready the developed drag money for a wide range of pastry and dessert recipes
Developed and ready types of pastries and desserts for worldwide features, birthday parties, wedding anniversaries, etc.
Previous Employer: The Nightingale Resort (2006-2007)
Designation: Assistant Chief cook (Pastry)
Job responsibilities:
Supervised every dessert and pastries ready for unique features, management activities, festivities, etc.
Skillfully monitored the stock area to be able to look after the adequacy, accessibility, and completeness of resources and additional stocks
Looked after the high high quality of every desserts and pastry designed and cooked before presentation
Trained new workers, the new methods of cooking and developing pastries, etc.
Managed and handled every customer choices in regards with unique desserts, deserts or pastries
Achievements and Awards:
Recognized for planning 100 types of pastries for worldwide activities and functions
Compensated for effectively getting the clients and providing excellent customer service
Time-honored prizes for managing several resources for pastry making
Compensated for effectively managing and training the younger culinary experts, monitoring the planning area, etc., at office in Spectrum Treat House
Granted with 'Best Chef' prize for monitoring the pastry planning, managing the service management, etc., at office in The Nightingale Resort
Mobility and Flexibility:
Willing to transfer anywhere in Los Angeles and New York
Declaration:
I hereby announce that the above-mentioned information is correct and true as per my information.
(Signature)
Joshua H. Akers
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