Rowan Bright
Pastry Chef
rowan.bright@example.com | +1 555-0191

PROFESSIONAL SUMMARY:
•	Pastry chef with eleven years in high-volume hotel kitchens and two rosette-level restaurants.

TECHNICAL SKILLS:
Pastry: laminated doughs, chocolate tempering, sugar work, plated desserts
Kitchen: menu costing, allergen compliance, stock rotation, brigade scheduling

PROFESSIONAL EXPERIENCE:
Grand Northern Hotel, Bath | March 2019 – Present
Head Pastry Chef
Responsibilities:
•	Runs a pastry brigade of nine covering 400 covers a day across two restaurants.
•	Rebuilt the dessert menu, lifting dessert attachment rate from 31% to 52%.
•	Cut ingredient waste by 24% by rewriting prep sheets around actual service data.

EDUCATION:
•	Diploma in Patisserie – Fictional Culinary Institute.
