Tyler Baker Email & Phone Number

Analyzes current production processes, reviews QA procedures, and identifies areas that need improvement. Develop plans to increase production and decrease costs, implement plans, and train staff on new procedures. responsibilities may also include:Documenting changesCreating regular reports for upper managementProblem solving, including identifying and resolving problems in a timely manner, gathering and analyzing information, developing alternative solutions, and working well in group problem solving situations-Six Sigma Greenbelt-SQF Practitioner-Assist Inventory Team-Ambassador for company damages.

West Palm Beach, Florida, United States

Hobe Sound, Florida, United States

Orchestrated daily warehouse operation and activities, including the receipt, documentation, storage, safety and distribution of equipment and supplies and maintenance of inventory. Train, supervise and evaluate the performance of assigned warehouse employees; Receive, unpack, pack, load, issue, store and deliver materials,supplies or equipment; complete packing slips for shipments as assigned. Handled allprocessing of requisitions and requests to invoice for reimbursements of warehouse codes; complete requisitions for needed materials to assure adequate stock levels.Prepare and maintain a variety of records and logs and prepare reports as required; maintain inventory of items in the warehouse; file assembly of inventory printouts as required

Responsible for the day-to-day operation of the Culinary Arts classes, including, Butnot limited to, teaching the Culinary Arts Training Curriculum, managing a classroom of 30 or more students with different abilities and from diverse socio-economic backgrounds, preparing lesson plans, creating recipes and menus, classroom and handson instruction and Power Point presentation instruction. Responsible for All food orders and yearly budgets.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. Oversee special catering events also offer culinary instruction and/or demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

Oversee daily operations involving 20+staff members in this very upscale setting. Catering and ala cart meals for up to 400 guests involving weddings, business parties, and variety of other events including wine tasting with 4 and 5 course meals. Coordinate with kitchen staff on food service in dining hall for students and faculty. Assisted in keeping a 38% food cost

Worked Pantry during night, assisted in all preparation for banquets and ala carte service. Assisted sous chef decorate banquets.