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Skills

  • World cuisine knowledge
  • Icings and fondant
  • Customer service
  • Whole-grain baking
  • Problem resolution
  • First Aid/CPR
  • Customer feedback incorporation
  • Holiday baking
  • Supplier relationship management
  • Supervision

Work Experiences

  • Collaborated with pastry chefs to formulate recipes and introduce seasonal items, resulting in a 58% boost in customer demand.
  • Made a chocolate bark assortment, truffles, and other hand-dipped and molded chocolates.
  • Scaled out and mixed ingredients using ServiceNow and Jira according to recipes and procedures.
  • Made a wide range of desserts, including cakes, cookies, and tarts, using both traditional and modern recipes.
  • Collaborated with the bakery team to introduce Asana that led to a nomination for Innovation Award in 2018.
  • By keeping a detailed production schedule, I was able to determine the quantity of product to prepare for the next day's operation.
  • Achieved zero food safety incidents during health inspections.
  • Made baguettes, bagels, and other breads by mixing, proofing, shaping, and baking dough.
  • Created specialty menus and portfolios to highlight custom-designed cakes and desserts, resulting in a 15% increase in overall sales.
  • Changed and sanitized all cutting boards, benches, and surfaces to avoid cross-contamination.

Summaries

  • Dedicated to providing excellent customer service.
  • Adept at completing dessert setups for category.
  • Collaborated with sous chefs and other teams.
  • Baker with 7 years of experience working in a fast-paced bakery environment.
  • Strengths in stakeholder engagement and strategic planning backed up by Food and Beverage training.
  • Achieved a 33% improvement in production efficiency.
  • Pastry Prep Cook with 17 years of successful strategic planning and data analysis experience.
  • Breads, rolls, cakes, pastries, and decorating techniques are all skills that can be learned.
  • Award-winning Baker bringing 6 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.

Accomplishments

  • Collaborated with senior chefs to redesign dessert plating techniques, which enhanced presentation consistency and increased order frequency by 78%
  • Cross-trained across multiple kitchen stations, increasing team adaptability and reducing the need for additional staff during peak hours by 74%.
  • Documented and resolved initiative which led to program.
  • Developed a method for utilizing excess ingredient stock before spoilage, reducing food waste and saving an average of $$217,000 per month.
  • Trained new kitchen staff on proper pastry procedures, including dough preparation, icing techniques, and use of industrial baking equipment, reducing errors by 51% within program.
  • Achieved consistent product quality and presentation during peak rush periods, contributing to a 22% increase in customer satisfaction based feedback reports.
  • Produced hand-crafted French pastries, such as croissants and éclairs, mastering traditional techniques and achieving a 49% growth in premium orders.
  • Maintained a strict cleaning and sanitation protocol, surpassing all health inspections with 14% compliance over process.
  • Reduced preparation times for intricate pastry recipes by 35% through batch processing while maintaining strict quality control.
  • Transformed the cake decorating station by collaborating on process improvements, optimizing workflow and reducing preparation time by 46%.

Affiliations

  • StarChefs – Featured in Pastry Competitions section, acknowledged for creative and standardized weighing procedures.
  • Society of Human Resource Management
  • Viennoiserie Certification through Beacon Labs, emphasizing lamination techniques for croissants and similar doughs.
  • International Cake Exploration Societé (ICES) – Involved in showcasing elaborate cake decorating techniques at process.
  • National Culinary Review (NCR) – Subscribe and regularly contribute articles on advancements in allergen-free dessert preparations.
  • Women Chefs and Restaurateurs (WCR) – Engage in collaborative programs aimed at sustainability within pastry kitchens.
  • Chicago Chamber of Commerce – Participating small business owner, focusing on sustainable practices in running a bakery.
  • Milk Street Cooking School – Certificate in pastry technique refinement, specializing in flavor profile development.
  • National Restaurant Association (NRA) – Attended seminars on creating allergen-free products in high-demand pastry environments.
  • Project Management Institute

Certifications

  • Master Cake Decorator Certification
  • ServSafe Alcohol Certification
  • Cisco Certified Network Associate (CCNA)
  • Advanced French Pastry Techniques Certification
  • Bakery Operations Management Certification
  • SHRM Certified Professional (SHRM-CP)
  • Certified Business Analysis Professional (CBAP)
  • International Baking and Pastry Arts Certification
  • Intro to Sous Vide Techniques for Pastry Professionals Certification
  • Artisan Bread Baking Certification

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