Resume template · Updated October 2026
Pastry chef resume template
Short answer
Olivia suits a pastry chef: the blue header band gives the page some presence, which suits a creative kitchen role, while the single column keeps it readable. The fictional sample leads pastry at a restaurant group, writes seasonal dessert menus and cut waste in daily production. Show menus, volume, cost and the team you lead, and link a photo portfolio if you have one.
Download the pastry chef sample
Chloe is a fictional pastry chef. Replace every detail with your own before you send it.
The files are made in your browser by Resumity's own exporters, from this sample. The builder opens it as your own resume: click any line to replace it. Free plan, no watermark.
Why Olivia suits a pastry chef resume
Olivia prints a full-width blue band with the name in white, then summary, skills and experience. Pastry is a craft judged on taste and presentation, and the stronger header gives the resume a confident look while the text stays in one easy column.
Second choice: Leslie. Leslie keeps experience first with a lighter touch of colour, a calmer choice for hotel or institutional kitchens.
What goes in each section, in Olivia's order
Olivia prints its sections in a fixed order, the same in the PDF and the Word file. Here is that order for this sample, and what to put in each section.
- Professional Summary. Kitchen type, the pastry you lead (plated, breads, viennoiserie, cakes), daily volume and one result.
- Skills. Pastry techniques first (lamination, tempering, plated desserts, bread), then costing, ordering and team skills.
- Work Experience. Bullets on menus created, daily production, food cost, waste, team size and training.
- Education. Pastry or culinary program with the year.
- Certifications. Food safety certification with the issuer and year.
The sample resume as text
The same content as the files above, so you can copy a line or compare it with your own.
Chloe Bernard
Pastry Chef, Restaurant Group
Charleston, SC | chloe.bernard@example.com | (843) 555-0136 | sample-chloe-bernard-pastry.example.com
Pastry chef for a three-restaurant group, writing seasonal dessert menus and running daily bread and pastry production for about 600 covers a night. Cut pastry waste with smaller, more frequent batches.
Experience
Pastry Chef, Harborline Restaurant Group, Charleston, SC (04/2021 to Present)
- Write four seasonal dessert menus a year for three restaurants, about six desserts each.
- Lead a team of three pastry cooks producing breads, laminated doughs and plated desserts for about 600 covers a night.
- Cut pastry waste by about a quarter by baking smaller batches twice a day.
- Wrote standard recipes with weights and photos, so desserts look the same at all three restaurants.
Pastry Cook, King Street Bakery, Charleston, SC (06/2017 to 03/2021)
- Laminated croissant and danish dough each morning for the bakery and wholesale customers.
- Decorated custom cakes for weddings and parties.
- Kept daily temperature and allergen logs.
Education
Associate of Applied Science, Baking and Pastry Arts, Trident Technical College (05/2017)
Certifications
- ServSafe Manager, National Restaurant Association (2021)
Skills
Lamination, Chocolate tempering, Plated desserts, Bread production, Recipe costing, Deck ovens, Sheeters, Inventory spreadsheets, Training pastry cooks
How to make the sample yours
Describe menus you wrote
Seasonal dessert menus, tasting menu courses, bread programs. Say how many items and how often they change.
Give production numbers
Desserts, breads or pastries per day. Volume tells a chef how fast and organised you are.
Show cost control
Food cost per plate, waste cut, ordering changes. Beautiful and profitable is what owners want.
Mention team and training
Cooks and pastry assistants led, recipes written down for consistency.
Add a portfolio link
Photos of your plated desserts help a chef judge your style quickly.
Keywords to keep where they are true
Terms this kind of resume is usually searched for. Use the posting's exact wording, and only for work you have done.
- pastry chef
- plated desserts
- viennoiserie
- lamination
- chocolate tempering
- bread production
- dessert menu development
- food cost control
- recipe standardization
- pastry team leadership
- food safety
- seasonal menus
Mistakes to avoid
- Only adjectives about creativity, no menus or volume.
- No cost or waste results.
- Recipes that belong to a past employer.
- Leaving out food safety.
How the sample PDF reads in text extractors
We exported this sample with Resumity's PDF exporter in Chrome on 2026-10-29 and read the file back with three open-source text extractors. This shows whether software that turns a PDF into text can recover it; it is not a test of any commercial applicant tracking system. How we test templates.
| Extractor | Name, email, phone | Headings | Bullets intact |
|---|---|---|---|
| pdf.js 4.10.38 | All found | 5 of 5 | 7 of 7 |
| pdftotext (Xpdf) 4.00 | All found | 5 of 5 | 7 of 7 |
| pypdf 6.13.0 | All found | 5 of 5 | 7 of 7 |
Frequently asked questions
What should a pastry chef resume include?
Menus created, production volume, cost and waste results, team size and food safety.
Should I add a portfolio?
Yes, a link to photos of your desserts helps. Keep the resume to text and let the photos show your style.
How do I show creativity on a resume?
Describe menus and specials you created and how they sold. Results show creativity better than adjectives.
Can a pastry cook apply for pastry chef roles?
Yes, if you have led shifts, written recipes or trained others. Put that work first.
Should I include wedding cake work?
Yes, if the role involves custom cakes. Give a sense of volume, such as cakes per month, and the largest tiered order you have delivered.
How long should the resume be?
One page.
Will applicant tracking systems read this Olivia PDF?
The sample PDF read back with its contact details, all 5 section headings and all 7 bullets intact in three open-source text extractors (pdf.js, pdftotext and pypdf). Commercial systems such as Workday, Greenhouse or Taleo were not tested, and each employer configures its own.
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