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Skills

  • Batch fermentation process management
  • Cross-functional team collaboration
  • Product flavor profiling and testing
  • Patient care
  • Hand-crafting pretzel shaping techniques
  • Quality Control and Assurance
  • Hospital operations
  • Problem resolution
  • Operational improvement
  • Problem-solving within production processes

Work Experiences

  • Kept the food preparation areas clean, sanitized, and well-organized.
  • Achieved an average of 6 pretzels prepared per shift.
  • Collaborated with corporate teams.
  • Restocked condiments, beverages, and supplies while keeping the service areas clean.
  • Washed and sanitized the dishes, glassware, and silverware to keep customers safe after each use.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Assisted wait staff and other members of the team in completing tasks.
  • Achieved a 39% reduction in waste.
  • Conceptualized and launched pretzel-making workshops.
  • Achieved consistent dough preparation results.

Summaries

  • Costs were consistently reduced while profits were increased.
  • Achieved a 79% reduction in material waste.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dedicated to the success of the team and the company.
  • Professional who is conscientious and self-directed and excels at working quickly and independently.
  • Achieved prestigious sales awards.
  • Achieved a 33% reduction in waste.
  • Clear communicator and team leader, consistently providing excellent training on pretzel-kneading processes to new and existing employees.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Achieved $14 growth in sales.

Accomplishments

  • Facilitated seasonal menu development incorporating innovative pretzel flavors and toppings, boosting customer engagement by 30%.
  • Participated in community outreach by donating themed pretzels for local events, increasing brand visibility and goodwill within Phoenix.
  • Resolved product issue through consumer testing.
  • Played a key role in reducing prep time by introducing Tableau to automate dough mixing, improving efficiency by 21%.
  • Prioritized cleaning and sanitation schedules, passing framework health inspections with full compliance for 8 consecutive months.
  • Developed gluten-free and vegan pretzels to cater to a broader demographic, boosting sales to new customers by 47%.
  • Collaborated with cross-functional teams to streamline the ordering and inventory process, preventing delays and improving ingredient management.
  • Coordinated with the event planning team to produce custom pretzel designs for special events, resulting in an annual sales increase of $9.
  • Reduced production delays by 24% after implementing a workflow scheduling system in coordination with the kitchen team.
  • Executed product testing and improvements that led to the introduction of a new pretzel flavor, increasing sales by $13 in its launch year.

Affiliations

  • Professional Bakers Association 2023
  • Lions Club
  • Retail Bakers of America (RBA) 2020
  • Worker Cooperative Network 2020
  • Food Network Baking Community Online Forum 2022
  • Rotary International
  • Rising Star Bakers Exchange Network 2017
  • Society of Women Engineers
  • Toastmasters
  • Culinary School Alumni Association 2018

Certifications

  • Salesforce
  • Certified Culinary Specialist (CSC) by American Culinary Federation (ACF)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Food Safety Auditor (CFSA) by International HACCP Alliance
  • Nutrition and Ingredient Labeling Certification
  • Certified Food Production Professional (CFPP) by Dietary Managers Association
  • Microsoft Certified Systems Engineer (MCSE)
  • First Aid/CPR Certified
  • Customer Service Excellence Certification
  • ServSafe Allergens by National Restaurant Association

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