Structured Baker and cook with 6+ years of experience producing savory and sweetcuisines. Expertly creates sauces and follows complicated recipes. Specialized approach to cultivating unique items and presenting meals in appealing manner. Expertly maintains safety expectations in the kitchen.
Skills
Solid problem solver
Food Preparation
Excellent math skills
Food trend knowledge
Weights and measures
Opening and closing duties
Sanitation and cleanliness
Artisan bread making
Food Presentation
Calm under pressure
Customer Service
Experience
10/2020 to Current
BakerBristol Farms – Newport Beach, CA,
Maintained safe and sanitary area by checking food products' temperature and freshness.
Measured, mixed and prepped raw materials according to company specifications and recipes.
Maintained current knowledge of pricing, ingredients, product availability and current promotion.
Maintained atmosphere of enthusiastic customer awareness with emphasis on fast customer service.
Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
Controlled spoilage by generating turn movement and maintaining monthly inventory.
Oversaw baking and cooking training to assist new staff members in professional development.
Maintained temperature, sweep and sanitation logs to document proper conditions.
Monitored cooking completion times for efficient use of ovens and other equipment.
Created attractive dessert trays for catering events.
04/2020 to 09/2020
CookEducation Realty Trust Inc. – Carlsbad, CA,
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Grilled and deep fried various foods, including meats, potatoes and fish.
Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
Prepared bakery and specialty products such as bagels, breads and pastries.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Maintained routine meal schedules and serving times.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Devised new healthy seasonal menu items by researching latest health food trends.
05/2016 to 02/2020
Bakery ManagerRedner's Markets Inc. – Phoenixville, PA,
Decorated cakes and pastries, baked breads, tarts and pies and created specialty desserts.
Checked freshness of all bakery goods and food in bakery, removing and disposing of stale or outdated items.
Implemented and executed merchandising programs to maintain and increase sales.
Scheduled employees to keep all bakery shifts well-staffed for peak times and holidays.
Assisted bakery manager with coordinating product ordering, receiving and stocking.
Controlled spoilage by generating turn movement and maintaining monthly inventory.
Monitored cooking completion times for efficient use of ovens and other equipment.
05/2014 to 05/2015
Childcare CookNorth Country Academy – Fayetteville, AR,
Prepared meals for freezing by labeling and packaging each meal.
Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
Prepared meals in alignment with quality standards and preferred techniques.
Followed guidelines for safe serving, appropriate temperatures, and proper presentation.
Tracked activities in daily logs and weekly update reports.
Established nutritious menus in line with health standards and budget guidelines.
Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
Demonstrated self-reliance by meeting and exceeding workflow needs.
Education and Training
Expected in
: Culinary Arts Atlanta Technical College - Atlanta, GA GPA:
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