Pastry Chef Resume
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Charles Bloomberg
Miami, USA
charlesbloomberg@gmail.com
(621) 799-5548
in/cbloomberg
PROFESSIONAL SUMMARY
Seasoned Pastry Chef with over 10 years of experience in crafting and executing creative dessert menus, managing high-volume pastry production, and achieving top-tier customer satisfaction through culinary excellence.
PROFESSIONAL Experience
Head Pastry Chef | Company A
March 2020 — Present, Miami, USA
• Spearheaded the creation of a new seasonal dessert menu that increased dessert sales by 25%, utilizing local and sustainable ingredients.
• Managed a team of 10 pastry chefs and assistants, ensuring consistent execution of recipes and adherence to health and safety protocols.
• Implemented advanced fondant techniques and chocolate molding skills in over 50 high-profile events annually, enhancing the visual appeal of the dessert offerings.
• Optimized bakery production schedules, reducing ingredient waste by 15% through meticulous inventory monitoring and forecasting.
• Developed and executed training programs for new staff, resulting in improved performance metrics and a 20% reduction in turnover.
• Managed a team of 10 pastry chefs and assistants, ensuring consistent execution of recipes and adherence to health and safety protocols.
• Implemented advanced fondant techniques and chocolate molding skills in over 50 high-profile events annually, enhancing the visual appeal of the dessert offerings.
• Optimized bakery production schedules, reducing ingredient waste by 15% through meticulous inventory monitoring and forecasting.
• Developed and executed training programs for new staff, resulting in improved performance metrics and a 20% reduction in turnover.
Pastry Sous Chef | Company B
January 2016 — February 2020, San Francisco, USA
• Assisted in the design and execution of a high-volume pastry production line serving over 500 guests daily, focusing on precision and quality control.
• Created a diverse range of desserts including vegan and gluten-free options, expanding the menu to cater to a wider demographic.
• Collaborated with the Executive Chef to develop signature desserts, receiving positive reviews from customers and food critics.
• Directed the inventory purchasing process for the pastry department, negotiating with suppliers to reduce costs by 10%.
• Created a diverse range of desserts including vegan and gluten-free options, expanding the menu to cater to a wider demographic.
• Collaborated with the Executive Chef to develop signature desserts, receiving positive reviews from customers and food critics.
• Directed the inventory purchasing process for the pastry department, negotiating with suppliers to reduce costs by 10%.
Pastry Chef | Company C
August 2013 — December 2015, Portland, USA
• Designed and produced custom cakes and pastries for special events, increasing custom orders by 30% over two years.
• Maintained consistency in product quality by implementing standardized recipes and baking procedures.
• Introduced innovative flavor combinations and decorating techniques that diversified the product range and improved sales.
• Maintained consistency in product quality by implementing standardized recipes and baking procedures.
• Introduced innovative flavor combinations and decorating techniques that diversified the product range and improved sales.
Assistant Pastry Chef | Company D
June 2010 — July 2013, Austin, USA
• Assisted the Head Pastry Chef in daily kitchen operations, including ingredient preparation and pastry assembly.
• Developed a range of seasonal pastries and confections, contributing to the overall appeal of the bakery's offerings.
• Tracked inventory levels and ensured a consistent supply of high-quality ingredients through accurate ordering and vendor management.
• Developed a range of seasonal pastries and confections, contributing to the overall appeal of the bakery's offerings.
• Tracked inventory levels and ensured a consistent supply of high-quality ingredients through accurate ordering and vendor management.
Education
Associate of Applied Science in Baking and Pastry Arts | Culinary Institute of America
June 2010
Expert-Level Skills
Pastry production, Dessert menu design, Team management, Cost control, Inventory management, Advanced pastry techniques, Food safety and sanitation, Vendor negotiation, Creative problem solving, Attention to detail
