Allison Longo Email and Phone Number

Oversee two production operations, including production, packaging, inventory, and logistics in wholesale Bakery production facility.HACCP, PCQI, ServSafe Manager. Instruct, lead and verify facility GMP compliance with Third Party Regulatory, local, FDA, OSHA regulations. Promote and ensure staff and food safety through adherence in all SSOPs through HACCP plan that coincide core business values. Lead HACCP team.Conduct staff interviewing, hiring, evaluation, development, raises, disciplinary action, delegate trainingBalance, control labor costs through weekly scheduling in congruence with salesMonitor, evaluate daily shift performance, quarterly, yearly production performance, including cost control of ingredients, machinery and facility maintenance costs.Attend and record weekly QC, HACCP operation and Business Development meetings. Communicate staff performance and challenges; Develop and implement plan for ongoing improvement.Conduct inventory, ingredient ordering, maintain relationship with multiple vendorsComputer skills include QuickBooks, MS Office; Word, Excel, Outlook, PowerPoint

Executive Pastry Chef; Designed, tested, executed new recipesInterviewed, hired, trained, scheduled and managed 11 staffOversee bakery operation, including Farmer’s Market Orchestrated production, weekly ingredient ordering and inventory

Lead Baker and Cake Decorator, Head of French Macaron ProductionProduced scratch baked goods in team-oriented environmentInstructed 6-10 students in monthly baking classes with focus on French Pastry methodsCross-trained FOH, barista