Carl Furman
123, Ellis Street
Boston, MA, 01234
(123) 456 789

OBJECTIVE

To contribute extensive experience, educational background and culinary skills to the position of Pastry Chef within a restaurant environment.

SUMMARY OF QUALIFICATIONS

• Thorough knowledge in the preparation of an extensive assortment of baked goods, including: pastries, cookies, puddings, muffins, breads and specialties.
• Consistently utilizing creative talents to develop attractive presentations and proficient in the production of original creations.
• Competent in organizing production to maximize use of available space.
• Able to direct work flow in an accurate, timely and efficient manner.
• Recipient of numerous Culinary Awards for superior creations.

EXPERIENCE

1/92 to Present
THE BEVENSHIRE HOTEL

• Plan and prepare three desserts on a daily basis for Faculty Club.
• Produce truffles and special tea pastries for Deans House.
• Prepare desserts for in-house groups, serving 100-200 people.

10/90 to 1/92
DELTA PINES BAKERY & CAFE

• Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes, cookies, cobblers, puddings, tarts, special order desserts and wedding cakes.
• Mixed puff pastry, croissant and Danish doughs.
• Created breakfast pastries and breads for lunch specials.

3/87 to 10/90
THE PLUMROSE RESTAURANT

• Planned and executed monthly menu which included six desserts, two sorbets, two ice cream dishes and two fresh breads daily for lunch and dinner.
• Ordered all bakery and dairy supplies and created Brunch breads.
• Prepared desserts for retail store and special orders.

EDUCATION

6/81
ESTERBROOK INN
American Culinary Federation: Certified Cook

10/84 to 7/87

• Butcher Assistant, Rodeo Ranch, 6 months
• Soup and Sauce preparation, 6 months
• Carde Manager, ice and tallow sculpture, 6 months
• Pastry Assistant, 1 year