Pastry Chef Sample Resume Format in Word Free Download -->

Pastry Chef Sample Resume Format in Word Free Download

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Sample Template Example of Beautiful Excellent Professional Curriculum Vitae / Resume / CV Format with Career Objective, Job Description, Skills & Work Experience for Freshers & Experienced in Word / Doc / Pdf Free Download
Lescon Coker
81Lincoln Place., Florida, HA 50141. tel.: 550.279.0341
Lescon.coker66@gmail.com

Summary: I have been cooking for seventeen years in ‘scratch’ kitchens throughout the country. I’m anxious to find an opportunity commensurate with my ability / work history.

Objective: To implement or improve a culinary program that seeks to maximize profits by utilizing seasonal product in a compelling plate of food. To recognize the ideal combination of labor and food cost in creating unique, palatable, contemporary fare. 

Education: New England Culinary                                     Two year apprenticeship, 1993
                   University of Vermont                                           Bachelor’s of Science, 1991
                   Wyoming Seminary                                                High School diploma, 1987
Work Experience:

Cordillera-Vail, Edwards, CO. 11/09. I am currently the Pastry Chef for Cordillera.
Vista at Arrowhead, Edwards, CO. 5/07 to 4/09. Banquet Chef / Butcher de commis.
Mountain View Grand Resort and Spa, Whitefield, NH. 1/04 to 12/05. Chef. I was hired explicitly to rein in costs at this 145 year old marquis property in preparation for sale. It included: a clubhouse, 27000’ sq. banquet hall, 2 dining outlets, and employee cafeteria.
Epiphany, Boston, MA. 2/03 to 1/04. Chef. I tried to re-vamp this Chinatown bistro’s menu a month after it opened. The restaurant would be shuttered within a years’ time.
Ichiban Sushi, Salt Lake City, UT.3/02 to https://docs.google.com/uc?id=13dc2iPoGzNYdgXJSDZ3OALyejqFdTeUa&export=download2/03. An unbelievable opportunity to work for Chef Peggi Whiting, a Mormon missionary classically trained and apprenticed in T
yo.
Quality Pastries, Salt Lake City, UT. 2/98 to 3/01. I co-managed this from scratch bakery that provided; cakes, pastries, breads, petit fours, and ala carte desserts to the ski canyons.
Star’s, San Francisco, CA. 1/97 to 1/98. Sous Chef. Jeremiah Tower, the godfather of ‘California’ cuisine opened this hallmark restaurant to great critical acclaim in the 80’s.
Rubicon, San Francisco, CA 1/97 to 1/98. Pastry Chef. After Traci Desjardins left to open ‘Jardiniere’, Scott Newman gave me the chance to take over the pastry kitchen.
231 Ellsworth, San Mateo, CA. 1/96 to 1/97. Sous Chef. To this day, simply the most deftly executed food I have been privy to in seventeen years of cooking professionally.
Crescent Park Grill, Palo Alto, CA. 1/96 to 1/97. I learned Italian from Chris Fernandez, an acolyte of Paul Bertolli, Chef / Owner of Oliveto in Oakland. The Bay area’s best.
Fresco, Honolulu, HI. 1/94 to 12/95. Chef. My first experience running a kitchen. This Wolfgang Puck concept featured: pizzas, pastas, salads, kiawe-grilled Hawaiian fish

Apprenticeship:

Manele Bay Hotel, Lanai, HI. 93/94. My 2nd internship was at this spectacular 300 room ocean-side Villa which culminated in a promotion to oversee the Gates’ wedding party.
Stein Eriksen Lodge, Deer Valley, UT. 92/93. My first job in the hospitality industry would be fortuitous as I worked alongside Jon Sundstrom, Chef-owner of Lark, Seattle.
Inn at Essex, Essex, VT. 92 to 94. My apprenticeship consisted of working in every facet of this 4 star hotel, front / back of the house, in addition to 2000 hours of paid internships.

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