Pastry chef with 8 years in restaurant and hotel pastry kitchens, running desserts, breads and viennoiserie for 2 outlets. Grew dessert attachment from 22% to 34% of checks and launched a bakery counter worth $380K a year. Brings lamination, plated dessert design, costing and a well-trained 5-person pastry team. Builds pastry programs that pay for themselves through careful recipe costing.
Experience
Pastry Chef, Fernwood Hotel & Bakery (Minneapolis, MN)
Nov 2021 – Present
Lead a 5-person pastry team producing plated desserts, breads and viennoiserie for a restaurant and lobby café
Raised dessert attachment from 22% to 34% of checks with a rotating seasonal menu of 6 plated desserts
Launched a lobby bakery counter that now earns $380K a year
Hold pastry food cost at 21% by costing every recipe and cross-using components
Train 2 pastry cooks in lamination and plating, building a production schedule that covers 7 days
Pastry Cook, Mill District Patisserie (Minneapolis, MN)
Mar 2018 – Oct 2021
Laminated 1,200 croissants and morning pastries a day
Developed 3 wedding cake designs that became top-selling packages
Produced 40 wedding and celebration cakes a year
Education
A.A.S. in Baking and Pastry Arts, Saint Paul College (Aug 2016 – May 2018)
Skills
Pastry: Lamination, viennoiserie, plated desserts, bread, chocolate and sugar work
Kitchen Management: Recipe costing, production schedules, team training
Food Safety: Allergen labeling, temperature control
Leadership: Pastry team training, scheduling, production planning
Certifications: ServSafe Manager
How to write a Pastry Chef resume
A strong Pastry Chef resume shows the customer experience you delivered, the sales you drove, and the teams you ran. Put your most relevant recent role first and make every bullet show a result, not a duty.
Sections, in order
Summary
Experience
Skills
Education
Length: One page for most candidates; move to two only if every line is relevant.
Summary: Write two or three lines: your role, your strongest skills, and one result that proves them.
Skills to feature
Customer service
Sales and upselling
Inventory and merchandising
Point-of-sale systems
Team leadership
Scheduling
Cash handling
Food safety
Conflict resolution
Visual merchandising
Example bullet points
Grew store sales 18% year over year by coaching a team of 12 on add-on selling
Raised the hotel guest satisfaction score from 8.1 to 9.0 by redesigning the check-in process
Cut inventory shrink by 30% through weekly cycle counts and better receiving checks
Tips from recruiters
Show the size of the operation: store revenue, covers, rooms or team size.
List certifications such as ServSafe or responsible-service training.
Keep it to one page and lead with the most recent, most senior role.
Recommended templates
Modern (ATS-friendly): Clean single column with accent headings and rules
Compact (ATS-friendly): Dense single column that fits long histories
Classic (ATS-friendly): Jake's-style LaTeX classic: small caps and hairline rules
Pastry Chef resume FAQ
What should a Pastry Chef resume include?
A Pastry Chef resume should show the customer experience you delivered, the sales you drove, and the teams you ran. Use these sections in this order: Summary, Experience, Skills and Education. Put your most relevant recent role first and make every bullet show a result, not a duty.
What is the best resume template for a Pastry Chef?
Modern, Compact and Classic work well for Pastry Chef roles. They are single-column with standard headings, so applicant tracking systems (ATS) parse them reliably.
How long should a Pastry Chef resume be?
One page for most candidates; move to two only if every line is relevant.
Which skills should a Pastry Chef put on a resume?
Prioritize the skills named in the job posting. Common ones for Pastry Chef roles are Customer service, Sales and upselling, Inventory and merchandising, Point-of-sale systems, Team leadership and Scheduling.
How do I write strong Pastry Chef resume bullet points?
Start with an action verb, say what you did, and end with a measurable result such as sales growth, average transaction value and guest satisfaction. For example: "Grew store sales 18% year over year by coaching a team of 12 on add-on selling."