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Skills

  • Maintaining sourdough starter
  • Process improvement
  • Ability to adapt quickly to customer needs
  • Organization
  • Food trend knowledge
  • Customer service
  • Security systems
  • RFI Scanners
  • First Aid/CPR
  • CCTV

Work Experiences

  • Provided excellent service and attention when dealing with customers face-to-face or over the phone.
  • Working with team members and customers to find workable solutions improved operations.
  • Oversaw the production of 2 wedding cakes in 10 weeks, with a high level of customer satisfaction from scheduling to final delivery.
  • Achieved company-record sales of $13.
  • Accommodated growing product range.
  • Achieved a 31% reduction in waste of raw materials.
  • New scalable recipes were created, resulting in 14 additions to the daily menu.
  • Put dough in pans, molds, and sheets, keeping an eye on the products while they baked and adjusting temperatures as needed.
  • Made bread, rolls, cookies, cupcakes, pie crusts, and other baked goods by rolling, cutting, and shaping dough.
  • Was in charge of food merchandising, which included garnishes for serving presentation.

Summaries

  • ITIL certified
  • Stakeholder engagement Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Owned and operated an independent bakery for 8 years.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Baker with experience in vendor management, as well as large-scale orders and workload management.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Ability to recognize procedure issues and integrate program solutions to achieve category.
  • Achieved a 48% boost in flavor consistency.
  • Accomplished bread-maker.

Accomplishments

  • Produced 16 loaves daily under stringent quality control, ensuring zero returns and maintaining a 47% satisfaction rate.
  • Led timely deliveries of high-volume orders during peak holiday periods, achieving 46% client satisfaction.
  • Implemented data-driven analysis of customer feedback to develop seasonal bread lines, contributing to 68% sales growth during peak seasons.
  • Established partnerships with 11 cafes and restaurants, increasing product visibility and driving up wholesale orders by 54%.
  • Introduced a new subscription model for bulk buyers, increasing monthly revenue by 45% and improving the average client order size.
  • Oversaw budgeting and procurement that reduced ingredient costs by 59% while ensuring consistent product quality.
  • Redesigned packing and loading procedures which minimized product damage during transit, reducing returns by 75%.
  • Negotiated and secured key accounts with standard, producing 18 loaves per week, which resulted in an increase in revenue of 48%.
  • Trained and mentored 15 employees on best practices for timely order fulfillment, resulting in a 66% improvement in delivery performance.
  • Utilized SAP to track customer orders and optimize delivery routes, resulting in a cost saving of 84% on fuel and logistics.

Affiliations

  • Affiliated with the Bread Bakers Guild of America (BBGA) since 2022, collaborating with industry experts on artisan bread techniques.
  • Member, Association for Operations Management (APICS), utilizing their training offerings in resource planning and supply chain management.
  • Active Member of the International Association of Culinary Professionals (IACP) studying best practices in food safety and ingredient sourcing.
  • Member of the Institute of Bread Science and Technology (IBST) since 2024, attending bi-annual conferences on emerging processing technologies.
  • Affiliation with the Culinary Professionals Logistics Council (CPLC) to share best practices in last-mile food product delivery.
  • Certified Specialist in Ambient Food Storage (CSA) by the Cold Chain and Logistics Association (CCLA), validating warehousing expertise.
  • Recipient of a logistics excellence certificate from the Baked Goods Distributors Association (BGDA) for optimizing operational routes in 2019.
  • Certified Organic Bread Producer, accredited by Cedar Works in 2023, confirming that production meets organic regulatory standards.
  • Member, National Association of Transportation Service Providers (NATSP) since 2024, continuously expanding knowledge of route optimization.
  • Certified instructor for food production training, authorized by the National Institute of Baking (NIBD) since 2023, teaching efficient production methods.

Certifications

  • Certified in Food Protection by metric
  • Good Manufacturing Practices (GMP) Certification
  • Client Relations Management Certification
  • Association for Project Management (APM)
  • Certified Professional in Food Safety by NEHA
  • Command HACCP Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • Time and Labor Management Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • SHRM Certified Professional (SHRM-CP)

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