kaylawaylalayla Posted 17 Jun 2013 , 12:36am
post #1 of

is this the appropriate forum to get help or feedback with a resume?

37 replies
Norasmom Posted 17 Jun 2013 , 12:41am
post #2 of

Is is a resume regarding working for a cake decorator/baker?  If so, there are a few people on this forum who own bakeries and could help you.

jason_kraft Posted 17 Jun 2013 , 12:42am
post #3 of

AI don't think it will be a problem. Just don't get too specific if you want to remain anonymous.

kaylawaylalayla Posted 17 Jun 2013 , 1:05am
post #4 of

it's a resume for general pastry, including cake decorating.

 

ok, I have a few questions then.

at one job, before becoming full time, I did seasonal work.

if I represent that on my resume like this ( below) would that be ok? would it look unprofessional.

 

Job, at place                                        2008-2009, 2010- 2012

kaylawaylalayla Posted 17 Jun 2013 , 1:11am
post #5 of

this is what I have so far

job, place

 

Banquet Pastry Extern promoted to Cook II

  • Prepare a vast array of pastries and desserts ranging from 10 people up to 1,800
  • Work action dessert stations.
  • Prepare and bake a vast array of breads.
  • Prepare daily orders that the other restaurants on the property request.

 

also, in school we were taught under each job to write some of our responsibilities. what are some that you like to see?

 

I want to be more specific, for example with the action station. but I don't know how long is appropriate. and I say vast array twice, I feel silly about that.

MimiFix Posted 17 Jun 2013 , 1:13am
post #6 of

For this job it would be appropriate to add the word seasonal to the dates. Resumes have a lot of flexibility in how we represent yourselves. 

kaylawaylalayla Posted 17 Jun 2013 , 1:20am
post #7 of

what about a portfolio portion? for pictures. what do you think of online portfolios? my husband says they are not necessary and that it's too much, you should be able to sell yourself with just a resume. but I think that's it's going above and beyond and showing effort into finding a job.

 

I think pictures are important in a cake decorating job.

Norasmom Posted 17 Jun 2013 , 1:22am
post #8 of
Quote:
Originally Posted by kaylawaylalayla 

it's a resume for general pastry, including cake decorating.

 

ok, I have a few questions then.

at one job, before becoming full time, I did seasonal work.

if I represent that on my resume like this ( below) would that be ok? would it look unprofessional.

 

Job, at place                                        2008-2009, 2010- 2012

I would suggest simply writing 2008-2012.  It doesn't matter whether you were seasonal or not, you were at the same place.  I did that with dates once and it confused the interviewer a bit.

MimiFix Posted 17 Jun 2013 , 1:52am
post #9 of
Quote:
Originally Posted by kaylawaylalayla 

I think pictures are important in a cake decorating job.

Yes! A portfolio is important for this type of job.

 

Quote:
Originally Posted by Norasmom 

I would suggest simply writing 2008-2012.  It doesn't matter whether you were seasonal or not, you were at the same place.  I did that with dates once and it confused the interviewer a bit.

After an interviewer asks for clarification, the deception is evident... Sorry, as an employer I find this unacceptable. I would toss that resume. 

Stitches Posted 17 Jun 2013 , 2:17am

As a pastry chef I'd like to see more specifics mentioned then "vast array". Break out what type of pastries you made: breakfast pastries, fine dining plating, chocolate sculpture. I want to know what skills you already have.

 

You break out bread's specifically, do that with your pastries. There's a big difference between making laminated dough's and making entremets or ice creams, etc...

 

"Prepare daily orders for other restaurants on the property", like what? How was that different then preparing "vast array of pastries"?

 

It's fine to be seasonal, everyone in the culinary industry understands that and no one expects you (at this stage of your career) to have stayed a long time at any one job.

 

What's the job your applying to? Be specific on how you will be an asset to them. Do you already have the skills you'll need for the new position?

Norasmom Posted 17 Jun 2013 , 2:26am
Quote:
Originally Posted by Norasmom 

I would suggest simply writing 2008-2012.  It doesn't matter whether you were seasonal or not, you were at the same place.  I did that with dates once and it confused the interviewer a bit.

Oops...I meant to add to write seasonal.  But If you are simply listing the employer and not the hours  it's not deceptive to write the dates only, at least not in the corporate world.

kaylawaylalayla Posted 17 Jun 2013 , 2:46am

I do want to be more specific on all of them, I just don't want it to be a book. I will rewrite them with your suggestions and post them back here.

Stitches Posted 17 Jun 2013 , 2:56am
Quote:
Originally Posted by kaylawaylalayla 

 

 

I want to be more specific, for example with the action station. but I don't know how long is appropriate. and I say vast array twice, I feel silly about that.

Give them a clue as to what kind of action station you worked.....crepes, waffles, ice cream bar? When you mention "action station" are you saying you prepped it or you worked it? Working a crepe station for 1000 people is more impressive then setting up an ice cream bar for 10, etc... The employer will ask for more details if wanted, so you don't need to give every detail.

 

But let them know what your skill level is. Can I tell you to create and prep a crepe action station with 6 fillings for 1000 people and you know how to do that?

Stitches Posted 17 Jun 2013 , 3:03am
Quote:
Originally Posted by kaylawaylalayla 

I do want to be more specific on all of them, I just don't want it to be a book. I will rewrite them with your suggestions and post them back here.

I can't help you with grammar, punctuation or style, but I can tell you what I like to see on a resume's and what I know is just blowing smoke. Be genuine..............that's what I want on paper and in an employee.

CWR41 Posted 17 Jun 2013 , 3:12am
Quote:
Originally Posted by kaylawaylalayla 

what about a portfolio portion? for pictures. what do you think of online portfolios?

 

I think pictures are important in a cake decorating job.


You could consider using a sidebar column for your most impressive cake photos on the resume... not tacky if it's small and made to resemble something like your personal letterhead.  I wouldn't link to anything online unless it pertains to awards, newsletters, competitions, accomplishments, videos, etc. which cannot be included.  Besides, many bakeries don't care to view photos of what you can do in your own time, they want to see what you can do for them in real-time production.

CWR41 Posted 17 Jun 2013 , 3:23am
Quote:
Originally Posted by kaylawaylalayla 

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.

manddi Posted 17 Jun 2013 , 3:33am

AI was always told that a resume should only be 1 page. Now I'm curious; I'm gonna have to Google it

jason_kraft Posted 17 Jun 2013 , 3:38am

AIf 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.

kaylawaylalayla Posted 17 Jun 2013 , 5:26am

 

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.)

 

 

kaylawaylalayla Posted 17 Jun 2013 , 5:30am

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.

Stitches Posted 17 Jun 2013 , 2:36pm

(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.
Stitches Posted 17 Jun 2013 , 2:53pm

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.

kaylawaylalayla Posted 17 Jun 2013 , 3:17pm

AI have not competed in any contests, but I do have a degree on pastry And baking.

kaylawaylalayla Posted 17 Jun 2013 , 3:24pm

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

kaylawaylalayla Posted 17 Jun 2013 , 3:26pm

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

Stitches Posted 17 Jun 2013 , 4:09pm

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

kaylawaylalayla Posted 17 Jun 2013 , 4:31pm

thanks for all of your help.

kaylawaylalayla Posted 17 Jun 2013 , 4:34pm

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?

kaylawaylalayla Posted 17 Jun 2013 , 4:36pm

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?

Stitches Posted 17 Jun 2013 , 4:44pm

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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