Increased sales in my territory by 20% over the course of one yearProvided timely support to customers by responding to inquiries as soon as possibleMaintained a detailed knowledge of 3000+ new and existing products in the company catalogConducted in-person presentations of new products for current and potential customersInput customer orders using NECS invoicing software Informed clients of product outages and delays, recommending substitutes as appropriateHelped clients find special products for future menus and events, suggested budget-friendly options as necessary, upsold complimentary itemsUsed Hubspot CRM software for notes and records to ensure important details about clients were remembered; translated those details into meaningful interactions

Assisted in establishing systems for production among veteran bakers using timetables and checklistsProduced laminated viennoiserie, breakfast pastries, cookies, and assorted sweetsCoordinated weekly pastry production scheduleMaintained inventory and ordered food supplies and paper goods

Coordinated production at the bakeshop to meet the daily needs of two markets, an ice cream shop, and a catering divisionCollaborated with the catering division to ensure that special orders were executed to the clients’ specificationsConnected with customers online and over the phone to provide information and help meet the needs of their specific eventsManaged an internal calendar of special orders, used Caterease software and coordinated pickups within the company

Assisted chef in menu development and completion of detailed dessert projectsTranslated Chef’s menu vision to guest experience through face to face interactionCompleted dessert plates for lunch and dinner services while engaging customersCommunicated inventory needs and timetables with the entire business through consistent email contactManaged and supervised a team of six pastry cooks using daily inventory sheets and task checklists

Produced laminated Viennoiserie, breakfast pastries, cookies, and assorted sweetsCoordinated weekly pastry production scheduleMaintained inventory and ordered food supplies and paper goodsFed cultures for bread production

● Created and implemented weekly dessert menu using seasonal, local ingredients● Assembled composed, balanced dessert specials with multiple elements● Adhered to a strict schedule in close quarters