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Skills

  • Relationship development
  • Collaboration with sales and marketing teams
  • Loss minimization
  • Operational improvement
  • First Aid/CPR
  • Employee training
  • World cuisine knowledge
  • Icings and fondant
  • Consistency in texture and taste
  • Inventory management

Work Experiences

  • Iced and airbrushed cakes and other pastries for customized orders.
  • Made icing and other toppings by reading recipes, scaling and measuring ingredients, and operating a mixer.
  • Achieved a 21% reduction in production time.
  • Achieved results over 18 months.
  • Adhered to all safety guidelines.
  • Got a lot of 11 four and five-star initiative feedback.
  • Achieved 41% accuracy.
  • Achieved zero violations.
  • Collaborated with management to introduce a variety of dough products that contributed to a 9% sales growth over a three years.
  • Achieved smoother dough production flow.

Summaries

  • Analytical Dough Maker monitoring ingredient usage.
  • Baker with a thorough understanding of baking times, methods, temperatures, and flavors.
  • Advanced knowledge in ingredient sourcing.
  • Adjusted hydration levels.
  • Adaptable Dough Maker.
  • Strengths in cross-functional collaboration and budget management backed up by Miscellaneous training.
  • Dough Maker with 5 years of successful client relations and cross-functional collaboration experience.
  • Baker with 13 years of experience in a small bakery with a high output.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Implemented a real-time dough hydration adjustment strategy, decreasing ingredient waste by 56%.
  • Won Top Performer for best bakery dough recipe in Raleigh, bringing increased local media coverage and foot traffic to the bakery.
  • Improved dough fermentation techniques to enhance flavor, leading to a 23% increase in positive online reviews from customers.
  • Collaborated with team of 13 in the development of method.
  • Collaborated with operations managers to create more efficient shift schedules, ensuring a 80% increase in dough output without increasing staff hours.
  • Proactively maintained production equipment, reducing costly breakdowns by 21% and ensuring consistent dough quality.
  • Initiated new product packaging designs with the marketing team, resulting in improved freshness perception and increased repeat purchases by 58%.
  • Resolved product issue through consumer testing.
  • Trained 10 new staff on advanced dough-kneading and proofing techniques, resulting in a measurable increase in overall production output.
  • Documented and resolved program which led to category.

Affiliations

  • Waste Reduction Specialist Certification, 2020 – metric
  • International Association of Administrative Professionals
  • Association of Food Technologists – Baking Section
  • Certified Professional Bread Baker, 2015 – Retail Bakers of America
  • Artisan Bread Baking Guild
  • American Bakers Association Leadership Program
  • Society of Bakery Women Empowerment
  • International Bakers Association
  • International Council of Nurses
  • Freemason

Certifications

  • Master Artisan Baker Certificate - Harbor & Co.
  • Apple Certified Associate (ACA)
  • Cisco Certified Internetwork Expert (CCIE)
  • American Institute of Baking (AIB) Certified Baker - 2016
  • Google Certified Professional Cloud Architect
  • Certified Gluten-Free Baker - 2019
  • Advanced Dough Fermentation Techniques Certification
  • Food and Beverage HACCP Certified - Austin
  • Hazard Analysis and Critical Control Point (HACCP)
  • Certified Food & Beverage HACCP Practitioner

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