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Skills

  • Solid problem solver
  • Vegan baking
  • Cross-departmental collaboration
  • Administrative support
  • Project management
  • Clerical support
  • Document scanning
  • Team management
  • Supervision
  • Interpersonal and written communication

Work Experiences

  • Examined departmental documents to determine how they should be distributed and filed.
  • Created boardroom and courtroom multimedia presentations that included video and text-synced depositions for better understanding.
  • Designed attractive dessert trays for catering events.
  • New scalable recipes were created, resulting in 9 additions to the daily menu.
  • Conducted an initial client assessment and analysis to begin the research process.
  • Started two key partnerships that resulted in a 54% increase in revenue.
  • Created multi-threaded admin web applications based on procedure.
  • Achieved a uniform product finish.
  • Achieved Six Sigma in food safety and sanitation, improving kitchen cleanliness and operational smoothness by 43%.
  • Implemented marketing strategies that resulted in a 12% increase in the number of customers.

Summaries

  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Breads, rolls, cakes, pastries, and decorating techniques are all skills that can be learned.
  • Performance reporting Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Risk assessment in initiative settings and risk assessment in process improvement settings.
  • Standard and framework have a proven track record.
  • In a fast-paced environment, successful at producing consistent and high-quality items.
  • Knowledgable in a variety of design and testing methodologies.
  • Hearth breads, whole grains, and vegan baking are among the specialties of this artisan baker.
  • Baker with 9 years of experience in a small bakery with a high output.
  • Proficient in promoting metric by leveraging client relations and quality assurance knowledge.

Accomplishments

  • Resolved product issue through consumer testing.
  • Managed bulk ordering of baking ingredients, reducing costs by 76% while ensuring consistent quality control standards.
  • Managed the production of wedding cakes and specialty cakes, increasing special orders by 19%.
  • Developed detailed seasonal menus incorporating pastry trends that led to a 72% increase in customer interest and store traffic.
  • Increased overall sales by $66,000 by developing and marketing a new line of gluten-free desserts.
  • Implemented a new recipe development system which resulted in 12 new pastries being added to the menu.
  • Piloted an employee training program that improved baking precision by 80%, leading to higher efficiency.
  • Increased sales 11% over one year.
  • Reduced operational costs by 59% through more effective stock rotation and the use of high-efficiency equipment.
  • Worked closely with the marketing department to increase product visibility through social media, resulting in a 33% uptick in sales.

Affiliations

  • Enrolled in the National Pastry Chef Professional Development Program, attended courses on recipe innovation and food safety.
  • Member of the World Association of Chefs Societies (WACS), having contributed expertise to their quarterly desserts task force since 2020.
  • Attended the World Pastry Stars (WPS) Conference, gaining insights on international pastry trends and networking with top chefs.
  • Volunteered pastry expertise for non-profit events under the Chicago Culinary School's Alumni Network for Food Sustenance initiatives.
  • Certified member of the Professional Pastry Chefs Guild, honing skills through continuous workshops and competitions.
  • Contributor to the Bread Bakers Guild of America, collaborating on techniques and shared expertise in artisan bread.
  • Affiliated with the International Association of Culinary Professionals (IACP), contributing articles on innovative pastry techniques and trends.
  • Member of the American Culinary Federation (ACF) since 2021, regularly participating in mentorship programs and professional development.
  • Attended training workshops through America’s Test Kitchen focused on developing pastries that appeal to modern palates and allergens.
  • Second Place method winner for Best Dessert Presentation, organized by The Repertoire of Pastry Professionals in 2024.

Certifications

  • Microsoft Certified Systems Engineer (MCSE)
  • Gluten-Free Baking Certification – National Celiac Association (NCA)
  • Baking and Pastry Arts Diploma – The French Pastry School
  • Food Cost and Waste Reduction Practices – Culinary Institute of America (CIA)
  • ServSafe Food Protection Manager Certification
  • CompTIA Security+
  • American Academy of Financial Management (AAFM)
  • Introduction to Plant-Based Pastry – Rouxbe Online Culinary School
  • Certificate in Modernist Pastry Techniques – Gastronomicom Culinary School
  • Certified Public Accountant (CPA)

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