Hire, train, mentor and support bakers to build an efficient team. Lead bakery team by example with an empathetic bearing to foster a workplace of mutual respect and kindness. Developed a strong and scalable production set up with in-depth training materials for bakery stations as well as reference guides for bakery products. Built effective lines of communications with other commissary production departments to ensure an optimized synergistic relationship.

Organized training plans for bakers within new properties. Trained managers on ordering program Crunchtime™. Tested new equipment installation with fresh product for proper calibration. Planned workflows and set hot and fresh cadence for individual Princi bakeries. Organized food deliveries for training purposes. Tracked and adjusted quality of items being served in Princi Bakeries.• Created specific operational guides for ovens and proof-boxes by management for training• Identified problems with baked bread products and formulated plans to troubleshoot

Organized floor plan for proper equipment placement and work flow. Developed menu items and recipes for brand new European bakery concept. Established new dough formulae monthly to keep menu fresh and vibrant. Planned, organized and directed work flow based on wholesale and retail needs. Scouted, hired and trained bakers to build a synergistic bakery team.• Catered benefit events for 1200+ people, increasing Chanson brand visibility.

Maintained standard and practices handed down from director of human resources. Conducted interviews, hired and trained new bakers in Maison Kayser modus operandi. Fostered talent and guided bakers to full potential. Met weekly with head baker colleagues to discuss product and ingredient quality.• Adjusted daily production to ensure minimal waste, increasing profitability of menu items• Liaised with front of house management, ensuring fresh product was stocked

Oversaw the mixing, fermentation, shaping and baking of various bread products. Ensured employees followed daily production schedules. Prepared bread daily for delivery to Le Bernardin. • Performed daily ordering, ensuring proper stock of flour and ingredients. • Ensured team members followed proper labeling and food safety procedures by compiling a training manual.

Mixed quantities of dough in excess of 50 kilograms. Maintained hourly schedule for proper dough temperature and fermentation. Manual shaping of all bread products, including Baguette, Batard, and Miche. Labeled and packaged breads for daily delivery. Created production schedule based on orders• Created synergy within the mixing schedule to reduce the total amount of timer spent mixing

Executed banquets for parties of up to 250 people. Baked all bread in-house from brioche for banquets to bread for the restaurant. Created production lists for cooks and externs to follow• Developed mignardises flavor profiles with sous chef from Jean Gorges • Worked as an “interim Pastry Chef” in the chef’s absence creating new and dynamic menu items