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Resume example

Pastry chef resume example

A pastry chef in France may work in very different places: the lab behind a pâtisserie shop, the pastry section of a restaurant kitchen, a hotel, a chocolate maker or a catering company.

The core work is the same. You follow technical recipe sheets to the gram, prepare bases in advance (sablé and choux doughs, crèmes pâtissières, mousses, glazes, inserts), assemble entremets and individual pastries, and finish them with a precision customers can see in the window. In a shop, mornings are spent on the day's production and afternoons on preparations for the next days. In a restaurant, you plate desserts to order during service. The job demands rigour, a clean workstation, and the ability to repeat the same result hundreds of times.

Resume example

[First name Last name]

Pastry Chef | Entremets, Viennoiserie and Chocolate Work

[City] · [phone] · [email]

Profile

Pastry chef with [x] years between artisan shops and restaurants. Runs production for entremets, individual pastries and viennoiserie, develops seasonal collections and costs recipes. Trains commis and keeps the lab compliant with hygiene procedures.

Experience

Pastry Cook, [Pâtisserie name], [City]

[month year] to present

  • Produced daily individual pastries and entremets for the shop window, including éclairs, tarts and seasonal mousse cakes
  • Prepared the bûches de Noël and galettes des rois production during the holiday season alongside the chef
  • Developed [x] new recipes for the spring collection, from test batches to technical sheets
  • Tempered chocolate and made decorations for celebration cakes ordered by customers
  • Kept traceability labels and blast chiller records up to date in line with the lab's HACCP plan

Resume headlines

  • Pastry Chef | Entremets, Viennoiserie and Chocolate Work
  • Restaurant Pastry Chef de Partie | Plated Desserts and Service
  • Commis Pastry Cook (CAP Pâtissier) | Shop Production and Finishing

Summaries for your profile

Entry level

Newly qualified pastry cook with a CAP Pâtissier and a placement in a pâtisserie lab. Comfortable with classic bases (choux, sweet pastry, crème pâtissière, mousses) and with following technical sheets precisely. Looking for a commis position to build speed and finishing skills.

Experienced

Pastry chef with [x] years between artisan shops and restaurants. Runs production for entremets, individual pastries and viennoiserie, develops seasonal collections and costs recipes. Trains commis and keeps the lab compliant with hygiene procedures.

Career change

Former [previous job] who retrained in pastry through an adult CAP programme, with a placement at [Shop]. Brings the organisation, patience and attention to detail of a first career to production work, and is ready to start as commis.

Tips

  • Specify where you have worked (shop lab, restaurant, hotel, catering), as each setting expects different reflexes.
  • List the products you can make alone from start to finish, not just the techniques you have seen.
  • Link to photos of your work, and say clearly which pieces are your own creations.
  • Mention the holiday seasons you have worked (Christmas, Epiphany, Easter): they show you can handle volume.
  • Add any specialist training in chocolate, sugar or ice cream.

Mistakes to avoid

  • Presenting a home baking hobby as professional experience.
  • Writing a list of desserts with no indication of volume or autonomy.
  • Leaving out hygiene and food safety training.
  • Using photos that show beautiful pieces you did not make.

Working as a pastry chef in France

In France, search for pâtissier or pâtissière, commis pâtissier, chef de partie pâtisserie, pâtissier tourier (laminated doughs) or pâtissier-chocolatier. The CAP Pâtissier is the usual entry diploma, followed by a Mention Complémentaire, the Bac pro Boulanger-pâtissier, a Brevet Professionnel or the BTM Pâtissier confiseur glacier traiteur. Working as an employee is not regulated, but opening your own pâtisserie requires a recognised qualification or proven experience. Many international pastry students in France train at private schools whose certificates are not State diplomas, so employers often judge on a trial day. Expect weekend work and very intense periods at Christmas, Epiphany (galette des rois) and Easter.

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Frequently asked questions

What is the difference between a pastry chef and a pâtissier in French job ads?

In French ads, 'pâtissier' simply means pastry cook at any level. 'Chef pâtissier' is the head of the pastry section or lab, managing other cooks. If you are not yet in a management role, apply to 'pâtissier', 'commis pâtissier' or 'chef de partie pâtisserie' and use a matching title on your resume.

How do I show creativity on a resume?

Mention concrete creations: a seasonal collection you developed, a dessert added to a restaurant menu, a custom wedding cake. Explain your role and add a link to photos. Recruiters want creativity that fits the house style and can be produced consistently, not only one-off showpieces.

Is a CAP Pâtissier enough to get hired?

It is the standard entry diploma and opens commis and pastry cook positions in shops and restaurants. To progress to chef de partie or to run a lab, employers look for experience, often a BP or BTM, and a mention complémentaire or specialist certificate in areas such as chocolate or desserts for restaurants.

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