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Skills

  • Team management
  • Communications
  • Team building
  • Budgeting for Pastry Departments
  • Food Safety & Sanitation Standards
  • Dessert Pairing Knowledge
  • Icings and fondant
  • Commercial production
  • Cake decorating
  • French baking techniques

Work Experiences

  • Created a detailed schedule that reduced kitchen downtime by 35% and improved team productivity.
  • Achieved a 75% boost in orders.
  • Achieved savings over 11 months.
  • Got a lot of 16 four and five-star procedure feedback.
  • Achieved a 65% improvement in restaurant service scores.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Recruited, hired, and trained a team of productive, hardworking employees.
  • Ran a bakery under budget for 14 years in a row.
  • Achieved 71% improvement in customer feedback scores by enhancing the presentation and flavor of plated desserts.
  • By keeping a detailed production schedule, I was able to determine the quantity of product to prepare for the next day's operation.

Summaries

  • Award-winning Baker bringing 7 years' experience in small bakery with high output. Exceptional knowledge of classic techniques and broad array of recipes.
  • Baker with a thorough understanding of baking times, methods, temperatures, and flavors.
  • Accomplished at building strong customer relationships.
  • Aligned with current culinary trends.
  • Adept at streamlining kitchen workflows through automation and scheduling tools, proven through a 36% reduction in production time.
  • I oversaw a team of 12 bakers who produced over 2 different products and served 14 customers on a daily basis.
  • Collaborated on creative dessert tasting menus.
  • Achieved a 37% reduction in production time.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Achieved results within 6 months.

Accomplishments

  • Spearheaded a sustainability initiative by reducing food waste by 25% without affecting product quality.
  • Successfully launched a gluten-free product line, seeing a 58% rise in customers with specific dietary needs.
  • Successfully implemented kitchen workflow improvements that reduced baking time by 13 hours per week and increased overall output.
  • Collaborated with front-of-house staff to improve customer satisfaction rates, resulting in a 32% increase in positive feedback.
  • Reduced waste and improved ingredient utilization by implementing just-in-time inventory processes, saving 11 dollars annually.
  • Resolved product issue through consumer testing.
  • Utilized data-driven insights to adjust menu offerings, contributing to a boost in profitability by 29%.
  • Implemented health and safety compliance protocols, earning a commendation during a 2018 health inspection audit.
  • Developed seasonal pastry menu, contributing to a 82% growth in overall sales compared to the previous year.
  • Achieved Excellence Award for maintaining consistent quality output across all pastry products, contributing to overall customer retention.

Affiliations

  • Le Cordon Bleu Alumni Association
  • Jaycees
  • Hotel and Catering International Management Association
  • The Bread Bakers Guild of America
  • Society of Pastry Chefs
  • International Culinary Center Alumni Network
  • Local Raleigh Chamber of Commerce Food & Beverage Committee
  • Slow Food USA
  • Top Pastry Chefs of the World Network
  • Guild of Gourmet Professionals

Certifications

  • ServSafe Food Protection Manager Certification
  • ServSafe
  • Food Allergy Awareness Certification from Northwind
  • Salesforce
  • Fair Trade Product Management Certification
  • Certified Food Safety Manager (CFSM)
  • Certified Restaurant Manager (CRM) from the National Restaurant Association
  • SHRM Certified Professional (SHRM-CP)
  • Dessert and Pastry Design Certification from Lakeside Partners
  • Team Leadership in Bakery Environments Certification from Vantage

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