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Skills

  • Vegan baking
  • Problem resolution
  • Cross-departmental collaboration
  • RFI Scanners
  • Data Management
  • CCTV
  • Report writing
  • Spoilage control
  • Business operations
  • Conflict resolution

Work Experiences

  • Local, state, and federal agencies provided me with documents, clearances, certificates, and approvals.
  • Achieved a profit margin of 65%.
  • Kept the kitchen clean and orderly by moving stock between storage and the station and sanitizing surfaces.
  • Measured, mixed, and prepared raw materials according to company specifications and recipes.
  • Created and implemented a new bakery menu that focused on local produce, resulting in a sales increase of 17%.
  • Made bread, rolls, cookies, cupcakes, pie crusts, and other baked goods by rolling, cutting, and shaping dough.
  • New scalable recipes were created, resulting in 9 additions to the daily menu.
  • Tempered chocolate to create gleaming, long-lasting candies and toppings.
  • Baked pastries that met dietary restrictions, such as gluten-free and initiative treats, using limited ingredients.
  • Achieved Six Sigma in food safety and sanitation, improving kitchen cleanliness and operational smoothness by 43%.

Summaries

  • Proficient in promoting metric by leveraging client relations and quality assurance knowledge.
  • Motivated Pastry Cook with experience managing large-scale projects, including budgeting and administration.
  • Framework, standard, and framework are all available.
  • Multilingual and fluent in German and Mandarin, with a strong grasp of cultural differences.
  • Top-producing salesperson and industry expert in Miscellaneous.
  • From program to initiative, I've honed a wide range of pastry skills.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Looking for a challenging new role with a growing team where I can apply my expertise and extensive experience in software engineering.
  • Strategic thinker with expertise in performance reporting.

Accomplishments

  • Led the research and implementation of gluten-free and allergen-friendly pastry alternatives, increasing sales by 49%.
  • Managed the production of wedding cakes and specialty cakes, increasing special orders by 19%.
  • Collaborated with team of 9 in the development of metric.
  • Documented and resolved metric which led to system.
  • Trained team members on precision baking techniques, resulting in a 67% reduction in wastage due to over-baking.
  • Increased sales 11% over one year.
  • Reduced operational costs by 59% through more effective stock rotation and the use of high-efficiency equipment.
  • Achieved Excellence Award for consistently providing excellent quality baked goods while adhering to tight deadlines.
  • Resolved product issue through consumer testing.
  • Managed bulk ordering of baking ingredients, reducing costs by 76% while ensuring consistent quality control standards.

Affiliations

  • Volunteering member of Beacon Labs, a pastry competition judge for regional culinary contests targeting youth pastry talent.
  • Attendee at the annual French Pastry School Festival, recognizing cutting-edge techniques and technological developments.
  • Engaged in mentorship activities as part of the Culinary Institute of America’s Alumni Network focusing on professional pastry preparation.
  • Second Place method winner for Best Dessert Presentation, organized by The Repertoire of Pastry Professionals in 2024.
  • Engaged with the Global Culinary Society as part of their dessert decor critique panels, providing feedback to up-and-coming chefs.
  • Collaborated with Harbor & Co. In their nutrition-aware pastry initiatives to create desserts adhering to dietary restrictions.
  • Attended the World Pastry Stars (WPS) Conference, gaining insights on international pastry trends and networking with top chefs.
  • Co-host of virtual pastry workshops for the International Cake Exploration Societé (ICES), presenting trends in cake design.
  • Alumni of system Pastry Program with ongoing participation in industry mixers and workshops aimed at career pastry development.
  • Attended training workshops through America’s Test Kitchen focused on developing pastries that appeal to modern palates and allergens.

Certifications

  • Baking and Pastry Arts Diploma – The French Pastry School
  • ServSafe Food Protection Manager Certification
  • Google Certified Professional Cloud Architect
  • Online Baking and Pastry Associate Certificate – Escoffier Online Academy
  • Microsoft Certified Systems Engineer (MCSE)
  • Salesforce
  • Pastry Arts Certification (Association for Pastry Chefs and Confectioners)
  • Project Management Professional (PMP)
  • Chocolate Sculpture and Design Certificate – Valrhona Chocolate School
  • Advanced Cake Decoration – The Wilton School

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