Pastry chef
Resume:
Patrick Johnston
Rolling Meadows, IL 60008
******@*****.***
Personal Objective
To utilize my skills as a pastry chef in the hotel/restaurant industry and to make an impact on the quality of food. Bring a positive attitude and new ideas to the work environment.
Highlights of Qualifications
1. Successfully completed courses in: Hot & Cold Plated Desserts,
2. Introduction to Cake Decoration & Petites Fours,
3. Introduction to Breads &Rolls
4. Classical French Pastries
5. Advance Cake Decoration
6. Sugar and Chocolate artistry
7. Seven years of Culinary and Baking and Pastry experience
Work Experience
11/07-Present Westin Hotel Rosemont, IL
Baker 1
Made cookies, cheesecake, chocolate cake and tiramisu for the establishment upon other V.I.P dessert items
Worked with Executive Chef and Executive Sous chef designing a new dessert menu for the Restaurant and banquet menus.
Prepped all dessert station for the days production
03/05-08/07 Radisson Hotel Warwick, RI
Pastry Teaching Assistant
Duties include baking bread and plating up Functions
Bake Savory bread, Rolls and Focaccia
Took daily pars for the bistro restaurant and prepped as needed
Supervise students on internship and assist them with daily production
Education
08/03-07/07 Johnson & Wales University Providence, RI
Associate of Science, Baking & Pastry Arts, Degree 05/05
Bachelors of Science, Food Service Management Degree, 07/07
Personal Affiliation and Additional Training
Johnson & Wales University Deans list, 02/04
Illinois Department of public Health Certified, 06/11
American Heart Association CPR and AED certified, 12/01
References and Career Portfolio Available Upon Request
Contact this candidate