Skilled Baker at an award winning, renowned bakery and cafe in Cleveland, Ohio - with exceptional knowledge of baking times, methods, temperatures and flavors seeking to return to Sioux Falls, South Dakota and further develop skills and become involved with the community. Excited to motivate and educate others, while also furthering to educate myself. Understands proper function and maintenance of bakery standards, utensils, equipment and production. Also skilled as a classically trained barista, two years of retail management experience. Extremely passionate, very outgoing and friendly but professional, and extremely reliable.
French bread baking
French pastry baking
Independent or team oriented
Extremely flexible schedule
Exceptional customer service
Strong communication skills
Friendly and outgoing
Bread and Pastry Baker, 06/2016
to Current Blackbird Baking Company – Cleveland,
OH - 216.712.6599
Mixed, proofed, shaped and baked dough for French baguettes, batards, Italian ciabatta, focaccia, sourdough levains, challah and other breads and pastries.
Mixed muffins, croissants, cookies, brownies, tarts, galettes, in-house fruit curds, nut-fillings, glazes, icing and other toppings/fillings by reading recipes, scaling and measuring ingredients and operating mixer.
Developed new products based on seasonal ingredients, holidays and dessert trends.
Effectively prepped, stored, rotated and stocked product. Open and closed bakery. Directly trained new bakery staff.
Comfortable independently and safely managing chef-starter, poolish preferment, levain preferment, large ovens (current: 5 deck, 3 row, 3 door), large bake using a peel, operating simultaneous industrial mixers, pastry sheeter, and industrial slicer.
Complied with all health and safety codes. Packaged and labeled baked goods with accurate descriptions and ingredients.
Supervisor and Barista, 04/2012
to 06/2016 Starbucks Coffee Company – Cleveland,
OH - 440-567-2305
Increased sales of bakery product by 20% through storefront displays and promotions.
Maintained and operated manual and automatic espresso machines, blenders, commercial coffee brewers, coffee pots, grinders, scales and other equipment.
Advised customers on retail and bulk purchases, detailing production, flavor and pairing recommendations.
Independently managed inventory, orders, cash drawers and bank deposits.
Made and served hundreds of café beverages per day with speed, quality and consistency averaging 120 guests/half hour in busy downtown location.
Complied with standards for merchandising, stocking and storing product.
Accurately took to-go and special orders via phone and digital invoice.
Trained new team members with positive reinforcement and respectful, encouraging coaching.
Barista, Food and Pastry Prep, 07/2012
to 12/2012 The Awake Cafe – Chicago,
Executed daily production lists and goals
Prepared food items including sandwiches, salads, pizzas, prepped and baked pastries
Took food orders and relayed orders to kitchens or serving counters
Communicated with other kitchen team members to ensure food was prepared on time and correctly
Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
High School Diploma: 2010 Roosevelt High School - Sioux Falls,
Associate of Arts: Political Science,
Current Cuyahoga Community College - Cleveland,