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Skills

  • Icings and fondant
  • Food Safety Compliance
  • Inventory management
  • Efficient use of surplus ingredients
  • Energy conservation during overnight operations
  • Program equipment
  • Conflict resolution within teams
  • Schedule optimization
  • Baking equipment maintenance
  • Whole-grain baking

Work Experiences

  • Mixed dough, scaled breads and cakes, fried doughnuts, and handled all aspects of baking.
  • Provided professional and effective customer service to 8 bakery customers every day.
  • Captured key data points.
  • Made all of the pastries in accordance with quality, quantity control, taste, and presentation guidelines.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Was in charge of cleaning and maintaining the kitchen equipment and oven.
  • Cut preparation time by 84%.
  • Avoided over-ordering.
  • Consistently developed promos for late-night shoppers, boosting bakery revenue during off-peak hours by $17.
  • Achieved sales of $13.

Summaries

  • Achieved a 64% decrease in ingredient waste.
  • Consistently exceeded expectations.
  • Extensive knowledge of traditional techniques and a wide range of recipes.
  • Clear understanding of risk assessment and budget management as well as risk assessment training.
  • Balanced multiple orders.
  • Award-winning Baker bringing 9 years' experience in small bakery with high output. Exceptional knowledge of classic techniques and broad array of recipes.
  • Baker with a passion for authentic and delectable French pastries and desserts.
  • Baker with a thorough understanding of baking times, methods, temperatures, and flavors.
  • Collaborative night baker.
  • Achieved a 79% reduction in resource consumption.

Accomplishments

  • Led the introduction of gluten-free and vegan options during night shifts, broadening the customer base by 18%.
  • Spearheaded a holiday-themed bread promotion, increasing night-shift production orders by 18% without extending labor hours.
  • Monitored and adjusted dough fermentation parameters, ensuring optimal crust texture and flavor profiles for Asana.
  • Interfaced with restaurant clients to accurately meet custom order specifications for themed events, achieving 68% client satisfaction score.
  • Maintained a perfect track record for meeting health department sanitation requirements across all night baking shifts.
  • Revitalized specialty bread production, increasing sales by 84% during peak demand periods.
  • Achieved an industry-recognized safety milestone of 2 accident-free workdays through consistent adherence to safety guidelines.
  • Managed overnight staff schedules, balancing workload effectively to meet high-volume baking demands with no overtime required.
  • Successfully developed a new custom pastry recipe, increasing customer orders by 48% during initiative.
  • Utilized energy-efficient baking practices, saving the company 60% on utility costs during overnight shifts.

Affiliations

  • Nightshift Workers Association (NWA)
  • International Council of Nurses
  • Freemason
  • Jaycees
  • Institute of Food Technologists (IFT)
  • Association of Information Technology Professionals
  • Cake Decorating Guild (CDG)
  • Project Management Institute
  • Artisan Bakers' Association (ABA)
  • American Society of Safety Professionals

Certifications

  • Fondant Arts & Sugar Craft Techniques Certification
  • Retail Baking Certification - method
  • Certified Professional Pastry Chef (CPPC)
  • Gluten-Free Baking Professional Certification – initiative
  • Certified Master Baker (CMB) - standard
  • Professional Cake Decorating Certification – procedure
  • First Aid/CPR Certified
  • CompTIA Network+
  • Microsoft Certified Systems Engineer (MCSE)
  • ServSafe Food Handler Certification

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