Resume Help

Business By joejenn06 Updated 4 Oct 2014 , 9:25pm by -K8memphis

joejenn06 Posted 3 Oct 2014 , 11:28am
post #1 of 8

Im going for a cake decorator  job at a awesome bakery and they need a resume... I never done one before and last time i had a job was 9 years ago and i been a SAHM until now. If anyone can give me pointers that would be great.

7 replies
MimiFix Posted 3 Oct 2014 , 4:44pm
post #2 of 8

Make a list of the jobs you've had prior to being a SAHM. Make another list of the decorating techniques you're familiar with. For constructing the resume, you can find many samples by searching the internet; or use a service that can format a resume using your two lists to get started. Make sure you have someone proofread for errors. Good luck!!!

-K8memphis Posted 3 Oct 2014 , 7:53pm
post #3 of 8

true that plus a bakery is usually looking for a speedy decorator -- not necessarily one who can do japanese string work -- so being aware of this and quantifying it for the interviewer will go far toward you showing your moxy for the position -- i mean unless they are interviewing you for head decorator --

 

in other words how fast can you decorate an 8" cake with borders, side decor, flower spray and inscription -- or whatever their basic cake is like -- how fast can you do that?

 

if you honestly need time to learn to be speedier -- own that -- it will go far with the average bakery manager --

 

best to you-- knock 'em dead! in a good way knock 'em dead :-D

embersmom Posted 4 Oct 2014 , 1:35pm
post #4 of 8
Quote:
Originally Posted by -K8memphis 
 

true that plus a bakery is usually looking for a speedy decorator -- not necessarily one who can do japanese string work -- so being aware of this and quantifying it for the interviewer will go far toward you showing your moxy for the position -- i mean unless they are interviewing you for head decorator --

 

in other words how fast can you decorate an 8" cake with borders, side decor, flower spray and inscription -- or whatever their basic cake is like -- how fast can you do that?

 

if you honestly need time to learn to be speedier -- own that -- it will go far with the average bakery manager --

 

THIS 100%.  I don't want to scare you, but this is the #1 reason why most home decorators have issues translating their skill set to a retail setting.

 

You will probably be given a practical test during your interview to demonstrate your skills.  We give the prospective decorator a two layer 8' uniced cake and tell him/her to do a basic birthday cake. 

 

We want to see how you ice the cake,  what your roses look like, your piping and writing skills.  We want to see how long it takes you do all this.

 

Over the years we've hired a few home decorators whose skill set overshadowed their speed, but it wasn't insurmountable for them to up their speed while maintaining their skill set.  OTOH we've had home decorators who couldn't keep up without sacrificing some part of their skill set.

 

Retail bakery work is more about production than anything else -- hence, the speed.

 

Good luck! 

-K8memphis Posted 4 Oct 2014 , 3:33pm
post #5 of 8

i went for one interview and they gave me a dark chocolate cake and very stiff white icing -- heheheh - talk about stacking the deck -- their piping bags of colored icing were loaded 16" bags, super heavy -- had to lay it up your arm and twist off a section in order to pipe -- you learn so much even just interviewing -- and that's another thing -- you'll probably be doing things 'their' way -- and believe me everybody does it different --

 

another interview they gave me a sculpture to do -- no picture -- of a beer bottle -- verbal -- that's it -- do it  -- and i did but i balked on the label -- no way i'm doing a friggin' label from memory --

 

i'm sure your interview will be nicer though -- fingers crossed for you -- would love to hear how it goes -- best to you

joejenn06 Posted 4 Oct 2014 , 7:47pm
post #6 of 8

oh wow you guys are scaring me now lol... but ill try my best and speed it not my thing but with time i can get there. Hope the will understand that.lol

embersmom Posted 4 Oct 2014 , 8:42pm
post #7 of 8

Quote:

Originally Posted by joejenn06 
 

oh wow you guys are scaring me now lol... but ill try my best and speed it not my thing but with time i can get there. Hope the will understand that.lol


As K8memphis said, own it with the speed question.  A bakery manager would rather have you admit that your speed probably isn't up to par right now, but with time and diligence you can get there.  Owning it says so much about yourself in regards to tenacity and work ethic.  Better to be upfront than to lull the manager into thinking you already have it, you know?

-K8memphis Posted 4 Oct 2014 , 9:21pm
post #8 of 8
Quote:
Originally Posted by embersmom 
 
Quote:
Originally Posted by joejenn06 
 

oh wow you guys are scaring me now lol... but ill try my best and speed it not my thing but with time i can get there. Hope the will understand that.lol


As K8memphis said, own it with the speed question.  A bakery manager would rather have you admit that your speed probably isn't up to par right now, but with time and diligence you can get there.  Owning it says so much about yourself in regards to tenacity and work ethic.  Better to be upfront than to lull the manager into thinking you already have it, you know?

 

 

embersmom, yes exactly -- gospel truth huh --

 

joejenn, if you want the job this is how you get it -- and you can do this -- but sometimes home bakers have no insight into what a brick and mortar bakery needs -- just owning that you don't currently have the speed will get you farther than fancy techniques --

 

there was a decorator on here some years ago who did nice work and landed a nice decorator job and took forever to make a sculpted cake -- she did not get the time is money angle --  and she did not continue there -- 

 

this time is money angle to caking is what is sorely lacking from most home operations -- home bakers are woefully slow in general and often cannot make it in a commercial bakery --

 

you should be a fly on the wall when bakery owners rag on home bakers  :lol:  you will be if you land the gig -- rootin' for yah!

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