Pastry Chef Cover Letters

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1. Pastry Chef

Responsible for the overall operation of the pastry department. Supervise all employees through hands-on leadership. Responsible for the overall direction, coordination evaluation. Ensure guest satisfaction with the smooth effective running of the day-to-day operation. Responsible for i...

2. Pastry Decorator

Decorate cakes pastries with designs, using icing bag or handmade paper cone. Trim uneven surfaces of cake or cuts shapes cake to required size, using knife. Spread icing between layers on surfaces of cake, using spatula. Tint white icing with food coloring. Insert die of specific...

3. Chef Assistant

Supervise and coordinates activities of Cooks hotel and rest. and other workers engaged in preparing cooking foodstuffs. Observe workers engaged in preparing, portioning and garnishing foods for making sure that methods of cooking and garnishing sizes of portions are as pre...

4. Passenger Vessel Chef

Supervise and coordinates activities of kitchen workers to prepare cook food aboard passenger ship. Collaborate with Steward/Stewardess, Chief, Passenger Ship to plan menus. Determine time sequence of cooking operations to meet meal-serving hours. Delegate to Sous Chef...

5. Baker Pastry

Prepare bakes cakes, cookies, pies, puddings, or desserts, according to recipe. Measure ingredients, using measuring cups spoons. Mix ingredients to form dough or batter, using electric mixer or beats stirs ingredients by hand. Shape dough for cookies, pies, and fancy pastries, using...

6. Pastry Cook

Prepare bakes cakes, cookies, pies, puddings, or desserts, according to recipe. Measure ingredients, using measuring cups spoons. Mix ingredients to form dough or batter, using electric mixer or beats stirs ingredients by hand. Shape dough for cookies, pies, and fancy pastries, using p...

7. Sous Chef

Responsible to select, train, evaluate, lead, motivate, coach, and discipline employees in the Kitchen food production area to make sure that established cultural core standards are met. Assist in the planning development of recipes. Ensure the correct preparation presentation of a consist...

8. Executive Chef

Responsible for hiring, training supervision of the work of management staff in the food production. Plan menus with Food and Beverage Manager for restaurant considering guests, marketing conditions, popularity of various dishes, holidays, costs a wide variety of factors. Schedule...

9. Head Chef

Oversee the creation of delicious food. Ensure the best in customer service is being provided to all customers. Adhere to standard recipes. Ensure all cornerstone products are being created in a consistent manner. Prepare recipes meals that keep customers coming back for more. Ensure high...

10. Chef De Cuisine

Coordinate activities of and directs indoctrination and training of Chefs hotel and rest. ; Cooks hotel & rest. ; & other kitchen workers engaged in preparing & cooking foods in hotels or restaurants to make sure an efficient profitable food service. Plan or participate...
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