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resume help? - Page 2

post #16 of 38
Quote:
Originally Posted by kaylawaylalayla View Post

I do want to be more specific on all of them, I just don't want it to be a book.

Research online sites for help -- I believe the "rule" is no more than 3 pages MAX.

post #17 of 38
I was always told that a resume should only be 1 page. Now I'm curious; I'm gonna have to Google it
post #18 of 38
If the job you are applying for involves creative work, a one-page resume with a professional layout is a good way to stand out. I used to use desktop publishing software (QuarkXPress) to do this back in college and it was very successful. This would allow you to highlight a few pictures from each job right next to each job description, possibly supplemented with a second page using the same layout devoted to additional pictures and/or a link to a professionally designed online portfolio.

Re specificity: providing a few detailed examples can help, but you don't need to list everything. Selected examples of specific dishes that might prompt the reader to want to know more would be ideal.

IMO the cover letter is even more important than the resume itself. Research the businesses you are applying to and tailor each cover letter to include what you like about the business and what you can bring to the table.
post #19 of 38
Thread Starter 

 

Professional Experience

Chocolate Store

2013-Present

Truffle Maker and Baker

  • Prepare gourmet ganaches.
  • Create the shell, fill and seal truffles.
  • Bake and decorate birthday and wedding cakes.
  • Greet and serve customers in the front of house with enthusiasm and knowledge of product.

 

 

Private Resort Club                             2008-2009 Seasonal, 2009-2012

 

Banquet Pastry Extern promoted to Cook II

  • Produced large quantities of pastries (dessert would be more appropriate?) for up to 700( I don't know why 1800 was there before.) people, including -(colon or dash here?) mirgnardise buffet and family style, plated desserts ( I don't know how to add on to plated desserts, need coffee)
  • Work action dessert stations, such as bananas foster, strawberry romanaoff( maybe just flambé?) and churro stations
  • Prepare and bake a variety of bread including baguettes, lavash, focaccia, and corn bread
  • Prepare daily orders that other restaurants on the property request ( I don't know how to replace this one. what happened was, I worked in the banquet area of the club and there were 7 other restaurants who all ordered the desserts from the bake shop.)

 

 

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post #20 of 38
Thread Starter 

I am applying to several cake decorating jobs, and one college campus pastry cook job. the pastry cook job I am confident that I have the skills. the cake decorating, I am proficient at the basics and am starting to get into more serious and complicated cake decorating.

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post #21 of 38

(Sorry for all the different fonts, ignore that please)

 

 

For your current job, I'd put bonbon making as one sentence.

 

Prepared hand molded bonbons with gourmet ganche fillings. Hand tempering the chocolate than creating the shell, hand piping fillings, sealing bottoms.

 

(Did you do any hand dipping, cutting with a guitar or work with transfer sheets? add those)

 

I like this sentence a lot and I'd continue similarly down your list of skills:

 

  • "Prepare and bake a variety of bread including baguettes, lavash, focaccia, and corn bread"

 

  • Dinning room dessert presentations; flambé and sauté to order for large events up to 700 guests

 

  • Met daily par levels for multiple outlets with-in the resort. Baking custards, cookies, ice creams and entremets and much more.
post #22 of 38

I'd make some changes on my resume' for cake decorating jobs so I had two different resume's. Highlight the skills that decorators/cake shops want, such as:

 

  • Baked sponge cakes, pound cakes, gluten free cakes and their fillings such as, mousse, ganches, butter creams.
  • Assembled and decorated elaborate entremets and American style birthday cakes to order.
  • Experienced with hand piping butter cream, rolled fondant, chocolate plastic and gum paste decorations.

 

 

 

Don't forget: Did you attend any conferences or specialty classes. Are you a member of ICES? Have you ever competed in any contests?

 

I always relied heavily on photographs of my work. That demonstrates your skills far better then any words can. If you have a pinterest or flickr site write those addresses down in your cover letter. Of course make sure your work is clearly marked and separate from other peoples pins on you board. Then I would include a photographic page of your work in case they don't go to your links. Print it out on high quality paper so it prints well. Only show your best work, put multiple photos on your page....for the decorators positions only show cakes, but for the pastry position show your range like plated desserts, action dessert stations and cakes.

post #23 of 38
Thread Starter 
I have not competed in any contests, but I do have a degree on pastry And baking.
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post #24 of 38
Thread Starter 

also, at me current job we don't hand temper the chocolate we use a hilliards machine.

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post #25 of 38
Thread Starter 

and If  iputthe truffle making into one sentence, will it seem like we boughtthe fillings? or would it be apparent that we made them.

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post #26 of 38

Prepared hand molded bonbons with gourmet ganche fillings; preparing the ganche filling, creating the shell, hand piping fillings, sealing bottoms.

post #27 of 38
Thread Starter 

thanks for all of your help.

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post #28 of 38
Thread Starter 

oooh! and I do hand dipping, have not worked with a guitar. and we are just starting to dabble in transfer sheets.

 

any body have any advice on a cover letter? or examples of a pastry one?

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post #29 of 38
Thread Starter 

p.s. what do you think of the cakes on my profile? are there any that you would include/leave out of a portfolio if you were me?

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post #30 of 38

You need to choose what represent your skills best. Don't include multiple photographs of the same cake unless the cake is very different from different angles. You'll need to print them out to choose them, because you lighting looks very low and I'm not sure how good of a print you can get from those. Can you do a little photo editing to turn up the lighting?

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