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0-5 years of experience
Prepared quality baked goods including pastries, breads, chocolates, desserts, pies, and special occasion desserts for the hotel and catering events.
- Supervised and managed efforts of 16 bakers to produce high-quality pastries and breads.
- Introduced four new desserts to three high-end, fine dining restaurants.
- Inspected kitchen and baking equipment for safety and cleanliness on a daily basis.
- Monitored the production and quality level of bakery products of the hotel.
0-5 years of experience
Supervised production for moderate to high volume bakery operations
- Organized and directed plate-up for 100 – 1700 people
- Created unique desserts and amenities for intimate gatherings of 20 people or less
- Maintained product cost control and allocated labor hours
- Established standard recipes, par levels, cake designs, and plate presentations to ensure consistency
- Streamlined customer ordering, product handling, and delivery procedures; redesigned standardized forms
0-5 years of experience
Worked directly with the executive pastry chef to create, execute, and promote the high end dessert menu.
- Improved upon time management skills to accomplish various projects as effectively as possible.
- Excelled in the high stress, quick moving service environment while maintaining the high standards set forth by the executive chef in even the most fast situations.
- Assessed inventory, adjusted production levels, and trusted to work in the absence of the head pastry chef.
0-5 years of experience
Co-managed Retail, Wholesale, Baker and Bistro productions.
- Developed a variety of seasonal products for Bakery, which contributed to an increase in sales of $25K.
- Created plated dessert menu for Bistro on holidays and special occasions.
- Performed general administrative duties
0-5 years of experience
Responsible for researching and implementing new food items for brunch and nightly menus in an award winning restaurant
- Trained new employees on the preparation of desserts and high tea service
- Promoted within two months to work directly with the executive pastry chef
- Learned the art of creating chocolate and sugar sculptures for weddings and special events
0-5 years of experience
- Star Awarded restaurant together with Craig Harzewski (Winner Top 10 pastry chefs of USA 2012)
- Supervised and coached pastry staff in intense plating of desserts
- Catered fine dining off premise events Confectioned intricate, artful and playful desserts from scratch in a Michelin
- In charge of Pastry Department in the absence of the Executive Chef
0-5 years of experience
Raised the level of dessert production and presentation while bringing organization and efficiency to the team.
- Composed menus for three adjacent restaurants, banquets, as well as Tea Service, Club Level and Holiday Events.
- Executed banquets up to 1000 guests.
- Produced wedding and special themed cakes.
- Led a team of 8 cooks.
- Controlled food and labor costs.
0-5 years of experience
Created desserts and a wide variety of assorted pastries for large parties ranging from 40 to 200 guests
- Helped develop and refine composed desserts for an a la carte menu
- Created a wide variety of French style ice cream flavors, sorbets, and gelatos
- Prepared assorted chocolates
0-5 years of experience
- Maintained inventory as well as food and labor costs in order to ensure profitability.
- Performed quality control checks and upheld procurement policies for the pastry department.
- Instrumental in the training of the culinary team within pastry department.
- Managed baking and pastry foodservice operations for multi-outlet property servicing 3,000 guests daily.
- Developed and executed dessert menu for hotel’s only 5-star restaurant, L’Escalier.
0-5 years of experience
Assist in the process of designing and creating cakes as well as delicious handmade pastries and baked goods.
- Ensure a clean and organized kitchen, adhering to the standards of the Health Department.
- Assisted with inventory.
- Ensured customers are satisfied with their orders.
0-5 years of experience
Created unique and plated desserts for up to a140 person fine dining restaurant
- Executed training sessions for a small group of student interns
- Supervised and critiqued student interns during a 5-6 week training period
- Produced pastry related items for banquet production and special events
0-5 years of experience
Assisted the pastry chef with developing new pastry recipes
- Researched new recipes contents
- Participated in preparation of baked goods such as pastries, cookies, muffins, puddings, and cakes
- Helped with scheduling, inventory, and overall food quality
- Executed various other duties as assigned
0-5 years of experience
Streamlined operations and improved service speed while preserving the highest levels of quality.
- Worked with noted chef Ryan Fancher (Thomas Keller’s French Laundry and Per Se).
- Oversaw all kitchen and food operations of the restaurant and offsite facilities.
- Managed the daily operations of restaurant and banquet facility with a staff of 35.
- Trained new hires and retrained existing staff on food presentation techniques and wine decanting.
- Rejuvenated internship program for students from local schools, colleges and universities.
- Assisted in menu development and wine selections while also overseeing purchasing.
- Participated in weekly management meetings and conducted monthly staff meetings.
- Worked with local farmers and purveyors for the freshest ingredients possible, while negotiating to keep food costs under 30%.
0-5 years of experience
Under direction of executive pastry chef, managed kitchen staff of up to 20 and functions up to 2000 people.
- Assisted pastry chef with delicate pastry preparation, baking, cake decorating and elaborate buffet presentations.
- Provided 3 affiliated restaurants within hotel with all desserts as well as room service.
- Holiday pastry displays for lobby.
6-10 years of experience
Responsible for the preparation and decoration of a variety of pastries for the restaurant and banquet operations. Developed new and alternative desserts to be selected for the menu.
- Assisted Pastry Chef with new recipes and concepts for all outlets, as well as purchasing and receiving of kitchen inventory, while keeping food cost at a 28-30%.
- Served as active Pastry Chef for 3 months during the transition of former and current Pastry Chef.
- Chosen to represent the [company name] at the Las Olas Food and Wine Festival.
0-5 years of experience
Designed, customized and assembled multi-layer cakes
- Created specialty menus and portfolio showcasing custom designed cakes
- Maintained relations and managed expenses with food purveyors
- Aided in quality control
- Trained new employees
0-5 years of experience
Supervised and coordinated activities of employees engaged in the preparation of desserts, pastries,
confections and ice cream
- Executed daily operations of bread for various departments
- Planned production for pastry department according to menus and special requirements
- Fashioned table and pastry decorations from chocolate, fondant, cake and icings
- Requisitioned supplies and equipment
0-5 years of experience
- Ensured all desserts, garnishes, and baked goods are prepared for daily service
- Created new chocolate designs for desserts
- Aided in production of hundreds of cookies and chocolates
- Assisted in producing desserts for banquets
- Led pastry station in absence of superior
0-5 years of experience
Implemented Technical knowledge and professionalism day to day.
- Efficiently executed daily production well within reasonable time frame.
- Assisted with and self-decorated cakes for special events such as weddings and birthdays.
- Efficiently prepared banquet desserts when applicable.
- Maintained monthly inventory when executive pastry chef was unavailable.
0-5 years of experience
Managed production lists
- Maintained relationships with multiple vendors
- Answered directly to the Pastry Chef, and managed a team of 2-4 people depending on the season
- Assisted in creating new desserts
- Decorated Cakes
- Baked 50-300 Challah every Thursday evening
0-5 years of experience
Assisted in all day-to-day operations of the pastry kitchen.
- Assessed inventory supplies and was responsible for making baked goods from scratch.
- Maintained proper stocking, rotation, and inventory of all bakery food items.
- Collaborated with the head baker on daily tasks and schedules.
0-5 years of experience
Prepared, baked, & decorated various pastries and specialty breads
- Prepared and expedited various menu items for breakfast, lunch, and dinner
- Supervised and trained new wait and kitchen staff
- Utilized standard and specialized kitchen equipment, and cash register
0-5 years of experience
Produced large batches of Pastries, cookies, brownies and pies for wholesale accounts
- Decorating and finish cookies and pastries using piping bags with buttercream and semper chocolate.
- Filled orders daily for delivery to multiple cafes, hotels, and other bakeries in the NH area
- Experience with scaling out and mixing ingredients according to a recipe and procedure.
- Use of multiple ovens such as Convection, rotating, and deck
- Continuous cleaning of equipment and benches throughout the shift
0-5 years of experience
Produced daily pastries and cakes
- Created and produced recipes for tortes, cakes, cookies, confections, and specialty breakfast items
- Worked with fondant, gum pastes flowers, and sugar
- Created and replenished store front holiday and cake displays
- Handled ordering and managed inventory
0-5 years of experience
Created dough and batter used for fritters and cakes
- Developed various sauces used in for plating desserts
- Produced ice cream and sorbet as needed
- Crafted desserts for service as “fired” by executor
- Designed accompanying treats for plating service
- Assisted with implementation of inventory system for dry goods
0-5 years of experience
Produced daily pastries and cakes
- Created and produced recipes for tortes, cakes, cookies, confections, and specialty breakfast items
- Worked with fondant, gum pastes flowers, and sugar
- Created and replenished store front holiday and cake displays
- Ordered and managed inventory
0-5 years of experience
Greet and interact with guests and patrons personally and on the telephone
- Organize and offer appropriate seating times and arrangements
- Worked with ‘OpenTable’ computer program taking reservations
- Manage event related work including setting up tables and maintaining both exterior and interior of the restaurant
- Maintained clean and organized tables and work areas
- Plated and served fine-dinning dessert for 80 plus covers
0-5 years of experience
Assist in planning, coordinating, and directing a food service catering operation relating to sandwiches, salads, pastries, and desserts.
- Oversee the service standards as they relate to catering, special events, and specialty pastry programs.
- Monitor and maintain proper stock levels of cookie doughs, scones, muffin batters, fillings, and quick breads.
- Open the store in the morning and ensure that the breakfast case is set and that the store is ready to receive customers.
- Ensuring that cakes, cheesecakes, and sugar cookies are baked in advance.
- Laminated doughs have to be made three days in advance so that the dough can rest between each step.
- Proof and bake all yeast breads.
0-5 years of experience
Assist Executive Pastry Chef with production and development of all desserts, breads, confections and amenities
- Trained new staff and student interns
- Conducted private consultations with clientele to generate sales for banquets
- Performed pastry demonstrations to promote additional revenue
- Executed prospective employee interviews: Certified Interviewer (QSP)
- Coordinated with banquet management staff and executive management staff to execute needs during Summer Olympics 1996
0-5 years of experience
Assist Executive Pastry Chef with production and development of all desserts, breads, confections and amenities
- Trained new staff and student interns
- Conducted private consultations with clientele to generate sales for banquets
- Performed pastry demonstrations to promote additional revenue
- Executed prospective employee interviews: Certified Interviewer (QSP)
- Coordinated with banquet management staff and executive management staff to execute needs during Summer Olympics 1996
0-5 years of experience
Assistant Pastry Chef in all functions of the Pastry kitchen
- Prepping for buffet services and working lunch and dinner service
- Assist in recipe development and prepare allergy safe recipes
- Set up and break down buffet station
- Received certification from Groupo Inc. for Taylor Ice Cream machines
- Led the pastry buffet and assigned staff to stations in to different restaurants twice a week
0-5 years of experience
- Researched business channels and developed marketing plan for a successful boutique pastry business
- Contributed to the development of the product line and packaging
- Produced baked goods and maintained quality control of all products
0-5 years of experience
Lead all kitchen pastry operations.
- Controlled kitchen inventory and food costs
- Collaborated on dessert menu creation
- Spearheaded banquet operations during my last 3 years of my tenure
0-5 years of experience
Assisted in the preparation of pastries and deserts in catering operations
- Assisted in the preparation of dessert items for dining services and specialty restaurants
- Preparation of dough, batters, and fillings by following written recipes
- Maintained the overall cleanliness and appearance of the kitchen and bakery areas
- Additional baking related duties as requested
0-5 years of experience
- Coordinated and produced all lunch and dinner dessert items at 800-seat buffet style dining hall and two annex restaurants
- Daily themed menus and grand banquets production
- Ordering and inventory; employee training
0-5 years of experience
- Trained staff in the pastry kitchen.
- Coordinated off-site catering functions.
- Managed in ordering inventory.
- Managed the daily production and inventory of desserts.
- Teamed with staff to facilitate work flow and improve service.
- Developed production work flow to increase
0-5 years of experience
Developed menus and specials to increase revenue and customer satisfaction.
- Baked consistent quality pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Recommended menu items to Executive Chef for new dish development.
- Trained new pastry staff
0-5 years of experience
Supervised the preparation & decoration of desserts according to five-diamond standards.
- Design & execute chocolate & sugar showpieces & amenities.
- Led pastry shop colleagues through daily operations including last minute requests.
- Handled all aspects of cakes including building, designing, & decorating for weddings & special occasions.
- Responsible for training all new colleagues & assisting in all areas of the kitchen.
0-5 years of experience
Plan, prepare and oversee desserts for three restaurants and delegate requisition form to pastry staff
- Create and delegate daily working agenda to pastry staff under my supervision
- Prepare and assemble wedding cakes, and specialty cakes as well as draw up cake designs to meet the clients specifications
- Managed all daily kitchen operations maintaining inventory, ordering, and food cost and control
0-5 years of experience
Mixed and baked breads from scratch
- Prepared and baked pastries and cookies
- Assembled a vast array of special order catering trays for customers
- Worked on a committee responsible for developing a diverse and continually changing menu
0-5 years of experience
Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
- Determine how food should be presented, and create decorative food displays.
- Check the quantity and quality of received products.
0-5 years of experience
Help to prepare, bake and finish desserts, breads and other baked goods in accordance with departmental quality standards
- Assist with advanced presentations
- Control food and beverage usage to minimize waste
- Requisition supply items as needed from storerooms, and assist in receiving items and taking inventory
- Maintain sanitation and cleanliness, safety and health standards
- Clean and/or break down work sanitation and complete closing duties
0-5 years of experience
- Prepared and plated desserts for dinner service
- Communicated changes in the menu to servers during line-up
- Maintained cleanliness of the kitchen and personal work area
- Laid off due to economic hardship at the restaurant
- Assist in creation of recipes for seasonal dessert menu
0-5 years of experience
Prepare the bulk of desert production/mise en place for service.
- Responsible for assisting Executive chef in the completion of desserts.
- Responsible for organizing pastry products.
- Able to execute desserts for weddings, birthday partys, funerals, church events, etc. from a 30 person count to a 1800 person count event successfully.
- Able to also assist in a plate-up entrée, preparation of salads for any given event.
- Able to help out with hor’devours during a cocktail hour for a wedding or high end event.
- Also able to assist in preparation of hor’devours as well.
0-5 years of experience
Production of Baked Goods; mixing/baking, plating desserts
- Recipe Standardize; quality control, creating new items
- Supervise Student Workers; teaching baking techniques, daily cleaning
- Food Safety/Sanitation; insure kitchen exceeds health standards
- Inventory Control; insure adequate production levels, eliminate bakery
- Serving Guests of 200-1,000
0-5 years of experience
Efficiently prepare a variety of French pastries and desserts for a multitude of restaurant locations and wholesale accounts
- Assist in preparation of all caterings, weddings, and special events
- Perform effectively with a team of 15
- Collaborate with executive chef in creating new and specialty holiday menu items
- Train all new hires and implement all protocols of new menu items for current employee
6-10 years of experience
- Responsible for directing the work of kitchen staff
- Preparation and production of delectable desserts
- Performed the baking, mixing and decoration of cakes
- Provided inventory control
- Prepared desserts for in-house functions serving groups in excess of 200 people
0-5 years of experience
- Produced and maaintained pars for all desserts and pastry items from scratch
- Created and produced specialty dessert items for private and special events.
- Produced all desserts, dessert sauces, garnishes and plate designs.
- Setup, operated and maintained broiler, sauté, fry or pantry stations when needed
- Creation and production of daily specials and dessert menu changes.
- Capable of successfully completing any task within the kitchen.
0-5 years of experience
Prepare from scratch bakery items including: cookies, custards, cakes, and sauces
- Prepare 5 different types of breads and rolls daily
- Plate high volume desserts a la minute with modern plate designs
- Prepare foods in accordance with food safety regulations
0-5 years of experience
- Supervised 5 cooks/chefs.
- Production for 4 outlets, 43K of banquets and catering space
- Luxury Collection property
- 2 AAA four-diamond rated restaurants
- Food purchasing and coast, time management, associate development reviews, labor cost control, menu development.
Assistant Pastry Chef Duties and Responsibilities
No two assistant pastry chefs are exactly alike, as specific skills vary from employer to employer. However, after analyzing online job postings, we identified several core duties and responsibilities common to the job.
Prepare Desserts and Baked Goods Assistant pastry chefs prepare pastries, cakes, pies, puddings, breads, and other baked items for daily consumption in a variety of food preparation settings. They must keep up-to-date with new recipes, ensure the quality of baked goods, assist in the development of dessert menus, and prepare baked goods using a wide range of styles.
Clean Food Preparation Areas From wiping down surface areas to cleaning kitchen equipments, assistant pastry chefs make sure all baking areas are thoroughly cleaned throughout the day. This would include disinfecting the food preparation areas and performing necessary maintenance to electric food preparation equipment to keep them in working condition.
Check and Maintain Stock of Needed Ingredients Assistant pastry chefs make sure that all ingredients are on hand at all times to prepare pastries and other dessert items. They maintain inventory of food items, rotate stock, manage the safe storage of refrigerated and non-refrigerated items, and order ingredients as needed.
Oversee Adherence to Food Safety and Sanitation Regulations Monitoring food handling procedures, overseeing proper disposal of outdated foods, and managing the training of kitchen staff in safety practices are among the food safety/sanitation responsibilities held by assistant pastry chefs. In this role, assistant pastry chefs will submit necessary reports and meet with health officials during inspections to explain compliance procedures.
Assistant Pastry Chef Skills and Qualifications
Assistant pastry chefs should be passionate about making and presenting quality dessert dishes and have a desire to learn new recipes. Those skills and abilities commonly listed by employers seeking to fill assistant pastry chef positions are outlined below.
- Culinary skills – from knowing how long to bake a specific dessert to utilizing knife skills, assistant pastry chefs must have exemplary baking skills, know their way around a kitchen, and understand the uses of baking equipment and implements
- Creativity – adding their own personal touches to desserts and other baked items and introducing new and innovative items to draw in customers are standout abilities for assistant pastry chefs
- Attention to detail – assistant pastry chefs must follow recipes and add the right amount of flavorings, seasonings, and other ingredients to create tasty and successful baked goods
- Multitasking– it’s certainly not unheard of for assistant pastry chefs in fast-paced settings to be preparing more than one dessert at one time, while also supervising staff and ensuring safety processes are being followed
- Team player – collaborating with head pastry chefs, kitchen staff, and servers make for a successful environment for assistant pastry chefs
- Organizational skills – the food preparation industry can sometimes be chaotic; it is necessary for assistant pastry chefs to keep a neat and organized work area to avoid mistakes, safety issues, or customer service problems
- Communication – strong verbal skills are a necessity for assistant pastry chefs, as they must speak and correspond with kitchen staff, supervisors, customers, vendors, and inspectors
- Physicality – the ability to stand for long periods of time as well as stoop, lift, and bend are physical requirements associated with being an assistant pastry chef
Assistant Pastry Chef Education and Training
While many employers are satisfied with assistant pastry chef job candidates who possess only a high school diploma, some require a culinary degree to start working in this field. Typically, a two-year degree in culinary arts from a culinary arts school, technical college, or community college is sufficient. Many of these programs include a hands-on internship or apprenticeship wherein students acquire the skills needed to begin their careers. Aspiring assistant pastry chefs can also build necessary through on-the-job training or mentorship programs sponsored by professional associations.
Assistant Pastry Chef Salary
As reported by the Bureau of Labor Statistics (BLS), assistant pastry chefs can earn a median annual salary of just over $43,000. In the lowest 10th percentile, these professionals are paid a median yearly wage of about $23,600, while those earning at the top of the pay scale can be paid as much as $76,000 per year. Assistant pastry chefs employed in the travel industry and recreation industry can make the highest mean annual wages, about $56,000 – $58,000 per year. Geographically, assistant pastry chefs working in New Jersey ($61,970), District of Columbia ($61,800), and Rhode Island ($56,970) are the highest paid in the US. The BLS projects that the employment growth rate for this profession will be 10 percent through 2026. Demand for high-quality desserts and pastries in restaurants and similar venues is expected to fuel this employment growth, as will the need for replacements due to normal high turnover in this occupation. There are currently more than 146,000 chefs employed in the nation.
Helpful Resources
Ready to start cooking on your career as an assistant pastry chef? Access the resources provided below to gain more insight into this occupation.
American Culinary Federation (ACF) – Since 1929, ACF has been providing assistant pastry chefs and other culinary professionals with education and career development support through conventions, continuing education opportunities, reports on current trends and techniques, video series, and more.
The Pastry Chef’s Apprentice: An Insider’s Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters – Learn how to make top desserts from masters in the field! This book features profiles of real-life bakers and chefs and offers their recipes for cakes, chocolates, and other sweets.
Pastry Chefs of America – Network with other assistant pastry chefs. Attend an annual pastry convention. Take online learning courses. Review pastry videos. Pastry Chefs of America provides a strong support system for pastry and assistant pastry chefs and has been doing so since 1914.
So Good Magazine – The Pastry Blog & News section of this digital magazine offers current news stories and interviews with pastry chefs.
Chef Magazine – From current trends and newest techniques to reviews of kitchen equipment, Chef Magazine is a great tool assistant pastry chefs can use to familiarize themselves with events and best practices in their industry.
The Making of a Pastry Chef: Recipes and Inspiration from America’s Best Pastry Chefs – Top pastry chefs in the nation share their stories, career insights, and recipes to give those aspiring to this profession a glimpse into what it’s like to be and what it takes to become a head or assistant pastry chef.
Tasting Success: Your Guide to Becoming a Professional Chef – Plan your future as an assistant pastry chef by following the advice in this book. Offering a map of sorts for those aspiring to a culinary career by providing professional and educational guidelines, tips, and other bits of useful information as you prepare for this career.
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
