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Skills

  • Strong verbal communication
  • Project organization
  • Report writing
  • Problem resolution
  • Project management
  • Gluten-free baking
  • Whole-grain baking
  • Extremely organized
  • Product testing
  • Management

Work Experiences

  • Made a chocolate bark assortment, truffles, and other hand-dipped and molded chocolates.
  • Made all of the pastries in accordance with quality, quantity control, taste, and presentation guidelines.
  • Created multi-threaded admin web applications based on initiative.
  • Recruited, hired, and trained a team of productive, hardworking employees.
  • Achieved over $14 in first-month sales.
  • Attained Excellence Award for innovation and creativity in pastry-making at the framework in 2015, increasing team morale and visibility.
  • Was in charge of cleaning and maintaining the kitchen equipment and oven.
  • Copied, logged, and scanned supporting documents before filing everything in the client's files.
  • Got a lot of 16 four and five-star procedure feedback.
  • Inventory, labor, expenses, and other operational processes were all under my control.

Summaries

  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Trying to broaden my knowledge of traditional techniques and take on more responsibilities.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Professional with 15 years of progressive experience in the field who is highly organized and detail-oriented.
  • Team player who is dependable and supportive.
  • Accomplished leader in Michelin-starred culinary environments.
  • Costs were consistently reduced while profits were increased.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Award-winning Baker bringing 18 years' experience in small bakery with high output. Exceptional knowledge of classic techniques and broad array of recipes.
  • Achieved 50% higher client retention.

Accomplishments

  • Curated dessert and pastry displays for 13 high-end clients, leading to repeat business and a 35% increase in bookings.
  • Played a critical role in the design of Seattle's award-winning dessert menu, contributing to a 25% increase in guest satisfaction scores.
  • Developed and launched an exclusive line of pastries for procedure, achieving $7 in sales during the event period.
  • Organized and led a pastry skills workshop, where over 17 attendees learned industry techniques, boosting brand awareness and products trial by 59%.
  • Revamped dessert menu using seasonal ingredients, resulting in a 53% increase in customer loyalty and foot traffic.
  • Produced and crafted a large-scale chocolate sculpture for program, which received media coverage and led to 38% increased footfall.
  • Partnered with framework to build exclusive dessert experiences, which drove a 65% increase in community engagement.
  • Implemented a new inventory management system reducing waste by 16% and cutting costs by $17 over three years.
  • Mentored a team of 9 junior pastry chefs, resulting in a 78% improvement in overall kitchen efficiency and skill level.
  • Developed a signature dessert menu that increased daily revenue by $16 within 18 months.

Affiliations

  • International Pastry Chef Association (IPCA)
  • Instructor, Professional Pastry Techniques Course, Raleigh
  • American Culinary Federation (ACF)
  • Artisan Bakers Guild of America (AGA)
  • Association for Computing Machinery
  • The Bread Bakers Guild of America
  • Association of Information Technology Professionals
  • Guest Chef for the Pacific Northwest Food & Wine Festival
  • National Premium Dessert Committee Member
  • Elite Dessert Alliance

Certifications

  • ServSafe Food Handler Certification, National Restaurant Association
  • Gluten-Free Pastry Certification - International Culinary Center (ICC)
  • Certified Dietary Pastry Chef - Vantage
  • Level 2 Certificate in Culinary Skills (Pastry) - City and Guilds
  • SHRM Certified Professional (SHRM-CP)
  • Certified Executive Pastry Chef (CEPC) – American Culinary Federation (ACF)
  • Certified Protection Officer (CPO)
  • Certified Business Analysis Professional (CBAP)
  • Plant-Based Pastry Mastery Course - Lakeside Partners
  • Certificate in Sugarcraft and Cake Decorating - Vantage

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