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Skills

  • Supervision
  • Management
  • Customer service
  • Whole-grain baking
  • Process improvement
  • Inventory management
  • Team leadership and supervision
  • Operational improvement
  • Cost control and reduction
  • Decreasing production time

Work Experiences

  • Achieved a 27% improvement in product quality.
  • Collaborated with management to adjust production schedules.
  • Addressed operational bottlenecks.
  • Created step-by-step guides for baking processes.
  • Made icing and other toppings by reading recipes, scaling and measuring ingredients, and operating a mixer.
  • Increased weekly production of standard items by 15%, resulting in an increase in sales of 13%.
  • Created and updated custom cake and pastry orders for clients, driving a 70% increase in customer retention and repeat business.
  • Decorated and merchandised high-quality bakery goods in order to improve the company's reputation and revenue.
  • Achieved 43% improvement in texture.
  • Created creative product posts.

Summaries

  • Team player who is dependable and supportive.
  • Applied to a wide range of cultural baking traditions.
  • I oversaw a team of 12 bakers who produced over 13 different products and served 8 customers on a daily basis.
  • Strong emphasis on pastry knowledge, including artisan breads, in French and German.
  • Baker with 16 years of experience in industrial kitchens.
  • Day Baker with 3 years of successful budget management and project management experience.
  • Clear understanding of data analysis and strategic planning as well as performance reporting training.
  • Adept at introducing new offerings.
  • Accomplished in social media strategy.
  • Achieved a 80% improvement in product consistency.

Accomplishments

  • Spearheaded the creation of allergen-free product line options, resulting in a sales increase of $11 and attracting new clientele.
  • Facilitated interdepartmental communication to ensure special event orders were completed within the deadline, improving overall customer satisfaction.
  • Documented and resolved process which led to initiative.
  • Produced daily quality control reports, identifying and addressing inconsistencies in product flavor and presentation, leading to a 19% reduction in customer complaints.
  • Optimized daily operations by establishing a rotating equipment maintenance schedule, decreasing the number of equipment malfunctions and repairs by 30%.
  • Trained and mentored junior baking staff, resulting in a 83% improvement in team efficiency and production output.
  • Developed and tested new recipes alongside kitchen staff, which resulted in the addition of 6 new menu items that stabilized revenue during off-peak seasons.
  • Resolved product issue through consumer testing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Optimized ingredient procurement and storage techniques, reducing spoilage and contributing to a cost savings of $2 annually.

Affiliations

  • Food Handling Safety Certification Society PMP
  • Specialty Bakers Association (SBA)
  • Project Management Institute
  • Institute of Hospitality
  • Guild of Professional Pastry Chefs
  • National Cooperative Grocers Association (NCGA)
  • National Restaurant Association (NRA)
  • American Marketing Association
  • American Institute of Baking (AIB)
  • Toastmasters

Certifications

  • ServSafe Food Protection Manager Certification
  • BRCGS Gluten-Free Certification Program
  • Digital Marketing Certificate for Food Businesses
  • Certified Public Accountant (CPA)
  • Certified Hospitality Supervisor (CHS)
  • Safe Quality Food (SQF) Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • CompTIA A+ Technician
  • Leadership in Energy and Environmental Design (LEED) Green Associate
  • American Society of Baking's Certified Baker Program

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