Pastry Sous Chef
Resume Work Experience Examples & Samples
Overview of Pastry Sous Chef
The Pastry Sous Chef is a crucial role in any professional kitchen, especially in establishments that place a high value on their dessert and pastry offerings. This position is responsible for assisting the Pastry Chef in overseeing the pastry department, ensuring that all baked goods and desserts are prepared to the highest standards. The Pastry Sous Chef must have a deep understanding of various pastry techniques, including baking, decorating, and plating, and must be able to manage a team of pastry cooks.
The Pastry Sous Chef is also responsible for maintaining the cleanliness and organization of the pastry kitchen, as well as ensuring that all ingredients and supplies are properly stocked and rotated. This role requires a high level of attention to detail, as well as the ability to work under pressure and meet tight deadlines. The Pastry Sous Chef must also be able to communicate effectively with other members of the kitchen staff, as well as with front-of-house staff to ensure that all desserts and pastries are delivered to the customers in a timely and efficient manner.
About Pastry Sous Chef Resume
A Pastry Sous Chef resume should highlight the candidate's experience and skills in pastry preparation, as well as their ability to manage a team of pastry cooks. The resume should also emphasize the candidate's knowledge of various pastry techniques, including baking, decorating, and plating. Additionally, the resume should showcase the candidate's ability to maintain a clean and organized pastry kitchen, as well as their experience in managing inventory and ordering supplies.
The Pastry Sous Chef resume should also highlight the candidate's ability to work under pressure and meet tight deadlines, as well as their communication skills. The resume should include any relevant certifications or training programs that the candidate has completed, as well as any awards or recognition that they have received for their work in the pastry field.
Introduction to Pastry Sous Chef Resume Work Experience
The work-experience section of a Pastry Sous Chef resume should provide a detailed account of the candidate's previous roles in the pastry field, including their responsibilities and achievements in each position. This section should highlight the candidate's experience in managing a team of pastry cooks, as well as their ability to oversee the preparation of all baked goods and desserts.
The work-experience section should also emphasize the candidate's ability to maintain a clean and organized pastry kitchen, as well as their experience in managing inventory and ordering supplies. Additionally, this section should showcase the candidate's ability to work under pressure and meet tight deadlines, as well as their communication skills with other members of the kitchen staff and front-of-house staff.
Examples & Samples of Pastry Sous Chef Resume Work Experience
Pastry Sous Chef at Daniel
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 2000 - 2003
Pastry Sous Chef at La Grenouille
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1991 - 1994
Pastry Sous Chef at Le Cirque
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1994 - 1997
Pastry Sous Chef at La Grenouille
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1982 - 1985
Pastry Sous Chef at Le Bernardin
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1961 - 1964
Pastry Sous Chef at Le Cirque
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1985 - 1988
Pastry Sous Chef at Le Bernardin
Assisted the Executive Pastry Chef in overseeing the daily operations of the pastry kitchen, including menu development, recipe creation, and staff training. Played a key role in the successful launch of a new dessert menu, which received critical acclaim from food critics. Managed a team of 8 pastry chefs, ensuring high standards of quality and consistency in all products. 2015 - 2018
Pastry Sous Chef at Le Bernardin
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1979 - 1982
Pastry Sous Chef at La Grenouille
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1973 - 1976
Pastry Sous Chef at Le Cirque
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1976 - 1979
Pastry Sous Chef at The French Laundry
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 2003 - 2006
Pastry Sous Chef at Le Bernardin
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1988 - 1991
Pastry Sous Chef at Le Bernardin
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1970 - 1973
Pastry Sous Chef at Jean-Georges
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1997 - 2000
Pastry Sous Chef at Alinea
Assisted in the creation and execution of complex dessert dishes that pushed the boundaries of traditional pastry techniques. Managed a team of 4 pastry chefs, ensuring that all desserts met the restaurant's high standards of creativity and quality. Played a key role in the development of a new dessert menu, which was awarded a Michelin star. 2009 - 2012
Pastry Sous Chef at Per Se
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 2006 - 2009
Pastry Sous Chef at Eleven Madison Park
Collaborated with the Executive Pastry Chef to develop innovative dessert concepts that aligned with the restaurant's seasonal and locally-sourced ethos. Managed a team of 6 pastry chefs, overseeing the preparation and presentation of all desserts. Implemented new inventory management systems, reducing food waste by 20%. 2012 - 2015
Pastry Sous Chef at The Ritz-Carlton
Led a team of 10 pastry chefs in creating and executing high-quality desserts and pastries for the hotel's fine dining restaurants and banquet events. Developed new dessert menus and seasonal specials, resulting in a 15% increase in dessert sales. Managed inventory and ordering of ingredients, ensuring optimal freshness and cost efficiency. Trained and mentored junior pastry chefs, fostering a culture of continuous learning and improvement. 2018 - 2021
Pastry Sous Chef at Le Cirque
Worked closely with the Executive Pastry Chef to develop and execute dessert menus that reflected the restaurant's commitment to seasonal and locally-sourced ingredients. Managed a team of 5 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1967 - 1970
Pastry Sous Chef at La Grenouille
Assisted the Executive Pastry Chef in the development and execution of dessert menus that showcased the restaurant's commitment to using the finest ingredients. Managed a team of 4 pastry chefs, ensuring that all desserts were prepared to the highest standards of quality and presentation. Played a key role in the restaurant's successful bid for three Michelin stars. 1964 - 1967
Pastry Sous Chef at ABC Kitchen
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1984 - 1986
Pastry Sous Chef at The Modern
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1982 - 1984
Pastry Sous Chef at Le Bernardin
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's Michelin-starred menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed the pastry kitchen during the head chef's absence, ensuring that all operations ran smoothly and efficiently. 2016 - 2018
Pastry Sous Chef at The Ritz-Carlton
Led a team of 10 pastry chefs in the creation of high-quality desserts and pastries for the hotel's fine dining restaurants and banquet events. Developed new recipes and improved existing ones, resulting in a 20% increase in customer satisfaction scores. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. Trained and mentored junior pastry chefs, helping them to develop their skills and advance in their careers. 2018 - 2021
Pastry Sous Chef at Jean-Georges
Collaborated with the head pastry chef to develop new dessert menus for the restaurant's seasonal offerings. Trained and supervised a team of pastry chefs, ensuring that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2014 - 2016
Pastry Sous Chef at The Dutch
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1986 - 1988
Pastry Sous Chef at Per Se
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2010 - 2012
Pastry Sous Chef at The French Laundry
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2006 - 2008
Pastry Sous Chef at The NoMad
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1988 - 1990
Pastry Sous Chef at Aureole
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1980 - 1982
Pastry Sous Chef at Eleven Madison Park
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2012 - 2014
Pastry Sous Chef at The Spotted Pig
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1992 - 1994
Pastry Sous Chef at Alinea
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2008 - 2010
Pastry Sous Chef at Daniel
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2004 - 2006
Pastry Sous Chef at Gramercy Tavern
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1998 - 2000
Pastry Sous Chef at Momofuku Ko
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1994 - 1996
Pastry Sous Chef at The Breslin
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1990 - 1992
Pastry Sous Chef at Blue Hill at Stone Barns
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 1996 - 1998
Pastry Sous Chef at Bouley
Assisted the head pastry chef in the creation of high-quality desserts and pastries for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2000 - 2002
Pastry Sous Chef at Le Cirque
Assisted the head pastry chef in the creation of innovative and delicious desserts for the restaurant's fine dining menu. Worked closely with the kitchen staff to ensure that all dishes were prepared to the highest standards of quality and presentation. Managed inventory and ordering of supplies, ensuring that all ingredients were fresh and of the highest quality. 2002 - 2004
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