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Skills

  • Procedure equipment
  • Business operations
  • Sales trend analysis
  • Baking process optimization
  • Adaptive and creative
  • Product quality assurance
  • Compliance with dietary guidelines
  • Holiday baking
  • Customer service
  • Relationship development

Work Experiences

  • By keeping a detailed production schedule, I was able to determine the quantity of product to prepare for the next day's operation.
  • Created new products using seasonal ingredients, holidays, and dessert trends as inspiration.
  • Balanced registers.
  • Cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes were all frosted and iced by me.
  • Adhered to CPA standards.
  • Became a top seller.
  • Produced consistently high-quality baked goods by carefully mixing, dividing, shaping, and proofing.
  • Boosted revenue by 10 in 2018.
  • Made all of the pastries in accordance with quality, quantity control, taste, and presentation guidelines.
  • Collaborated with senior bakers on new recipes.

Summaries

  • Adjusted production workflows to maximize productivity.
  • Adjusted systems to match supply chain fluctuations.
  • Adjusted recipes to match supply chain fluctuations.
  • Applied to a wide range of cultural baking traditions.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Analyzed customer preferences.
  • Balanced traditional techniques with modern flavors.
  • Strong emphasis on pastry knowledge, including artisan breads, in French and German.
  • Assisted clients with product selections.
  • Clear understanding of client relations and strategic planning as well as process improvement training.

Accomplishments

  • Collaborated with managers to develop a seasonal pastry menu, increasing customer engagement and sales by 23%.
  • Developed new vegan and nut-free dessert recipes, resulting in 16% increase in sales to customers with dietary restrictions.
  • Reduced ingredient waste by 76% through process improvements and precise portion measurement during daily pastry production.
  • Maintained a clean and organized work environment to comply with health and safety standards, leading to a 4% improvement in inspection scores.
  • Designed and implemented allergen protocols, ensuring safe production and compliance with dietary-specific regulations such as gluten-free and vegan.
  • Operated and maintained pastry ovens and mixers, ensuring equipment was functioning properly and preventing downtime.
  • Created visually stunning, custom wedding cakes for up to 12 clients monthly, increasing customer satisfaction and retention by 30%.
  • Documented and resolved method which led to initiative.
  • Pioneered the development of a customizable pastry order form, improving order accuracy and reducing waste by 43%.
  • Enhanced customer loyalty by upselling personalized pastries, which increased long-term catering contracts by 2.

Affiliations

  • Pastry Arts Academy Boston - Alumni Network
  • International Pastry, Bakery, and Confectionery Union
  • National Association of Social Workers
  • National Restaurant Association (NRA) - Active Since 2020
  • Jaycees
  • Food Technologists Association - Baking Division
  • American Society of Baking (ASB)
  • Certified Pastry Culinarian (CPC) by American Culinary Federation
  • Denver Pastry Chefs Professional Network
  • Lions Club

Certifications

  • Google Certified Professional Cloud Architect
  • Certified Chef de Partie (Pastry)
  • Sugar Arts Certification
  • Certified Pastry Culinarian (CPC) by American Culinary Federation (ACF)
  • HACCP Certification (Hazard Analysis Critical Control Point)
  • Plant-Based Pastry Certificate from Vantage
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Salesforce
  • Certified Public Accountant (CPA)
  • American National Standards Institute (ANSI) Accreditation in Sanitation

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