Pastry Chef/baker/Kitchen Manager successful at reducing costs and increasing and maintaining customer satisfaction. Thirty two years in current career as a baker who is enthusiastic about adding a modern twist to classic baked goods. Specializes in producing high-quality cakes/flans, cookies, and tortes. Experience developing new recipes and fulfilling custom orders.
Operated bakery under budget for thirty two consecutive years. Annual accolades in Salt Lake restaurant Guide.
Proofed, folded and baked 72 croissants daily. Measured, mixed and prepped raw materials according to personal recipes.Supervised and communicated with vendors for efficient delivery of wholesale orders. Inspected products for quality assurance before use and before being displayed. Safely operated oven, proof box, mixer, bread machine. Decreased waste and spoilage by 75% over period of 36 months. Produced wedding cakes, from scheduling to final delivery, with overwhelming customer satisfaction and recommendations.
Responsible for production from the bench, along with making various doughs and finishing pastries.
Made all the tortes used. Assumed the pastry chef's duties when he was reassigned to another position which consisted of finishing the tortes, ordering supplies, and overseeing the staff.
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