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Skills

  • Holiday baking
  • Category equipment
  • Market research
  • Upselling techniques
  • Supervision
  • Effective communication
  • Relationship development
  • Budgets
  • Recipe development
  • Ingredient Sourcing

Work Experiences

  • Provided professional and effective customer service to 17 bakery customers every day.
  • Made baguettes, bagels, and other breads by mixing, proofing, shaping, and baking dough.
  • Ran a bakery under budget for 7 years in a row.
  • Achieved a 32% rise in online orders.
  • By keeping a detailed production schedule, I was able to determine the quantity of product to prepare for the next day's operation.
  • Decorated and merchandised high-quality bakery goods in order to improve the company's reputation and revenue.
  • Conducted market research to identify trending pie flavors and implemented 8 new recipes that boosted sales by $11 annually.
  • Achieved ITIL to enhance pie crust making techniques, leading to a smoother and more consistent product.
  • Created new products using seasonal ingredients, holidays, and dessert trends as inspiration.
  • Replenished and rotated food items following proper food cooling and storage procedures.

Summaries

  • Consistently delivering craftsmanship in every pie I create, I have a passion for pushing the boundaries of traditional and innovative pie formulations.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Collaborative leader skilled in vendor management.
  • Coordinated team activities.
  • Contributed to a 80% increase in customer orders.
  • Collaborative Pie Maker with a keen understanding of sustainable ingredient sourcing practices, ensuring farm-to-table freshness and quality.
  • Applied to a wide range of cultural baking traditions.
  • Collaborative leader skilled in vendor management and local sourcing, improving the quality of ingredients while reducing costs by $13.
  • Crafted personalized pies for special events.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Resolved product issue through consumer testing.
  • Assessed baking trends and adjusted pie menu offerings accordingly, yielding a 31% boost in overall sales in 2017.
  • Certified in advanced baking techniques, allowing for continuously improved pie crust quality and reducing production time by 5 minutes per pie.
  • Partnered with the marketing team to create limited-time pie promotions, contributing to a 21% increase in customer retention during program.
  • Established strategic partnerships with local food delivery services, optimizing pie delivery times and reducing late deliveries by 35%.
  • Designed custom pie orders for large-scale corporate events, contributing to increased business-to-business partnerships and 37% higher earnings.
  • Documented and resolved process which led to procedure.
  • Revamped the pie menu with customer input, which led to a 24% rise in repeat and loyal customer base.
  • Received recognition from framework for creativity in pie presentation at program, elevating bakery’s brand visibility.
  • Led the pie-making team in producing 16 pies daily, consistently meeting production deadlines for large event orders.

Affiliations

  • International Foodservice Editorial Council
  • American Society of Safety Professionals
  • Slow Food USA
  • Food Packaging Professionals Network (FPPN)
  • Women Chefs & Restaurateurs (WCR)
  • Bakery International Network (BIN)
  • Jaycees
  • Society of Women Engineers
  • Sustainable Food Trade Association (SFTA)
  • Food Technologists Association with Focus on Baked Goods

Certifications

  • CompTIA A+ Technician
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Culinarian (CC) - American Culinary Federation
  • Certified Sustainable Kitchen Operations system
  • Certified Event Planning Specialist system
  • Certified Public Accountant (CPA)
  • Certified Business Analysis Professional (CBAP)
  • Apple Certified Associate (ACA)
  • Certified Wholesale Baking Technician category
  • Certificate in Recipe Formulation and Development

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