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Yyyyyy x. yyyyyy
Highly experienced Baker with over 20 years of hands-on expertise in creating
artisan breads, pastries and desserts in both a retail and manufacturing
setting, eager to integrate exceptional quality controls, food safety
management, and team leadership talents toward optimizing the goals of a
progressive employer. Strong decision making and training skills with the
ability to meet aggressive production goals in a fast paced environment.
Core competencies include:
Quality Control/Safety Standards
Team Training and Development
Meet Strict Production Goals
Testing Procedures
Customer Service Focused
Inventory Management/Purchasing
Professional History
2008 to 2010: Bakehouse Sweets Team Member - Whole Foods Markets, Aurora, CO
Consistently achieved daily production goals; communicated with a diverse team to ensure compliance with production, safety and allergen standards, troubleshot and resolved quality issues, and tested new recipes.
Selected to lead staff training and development initiatives; measured performance, coached and mentored new team members and contributed to team cohesion and business consistency.
2005 to 2008: Artisan Bread Production Team Member - Whole Foods Markets, Aurora, CO
Communicated production goals to staff; served as a key member of the TMAG, Safety and Oven Room teams, and proofed, loaded and baked artisan breads to keep up with customer demands.
Created a positive, team driven environment and assisted new team members in learning to shape and board bread products.
2002 to 2007: Bakery Manager - Wally Biscotti, Denver, CO
Provided day to day leadership and oversight for this busy retail location; delivered exceptional customer service, led all purchasing and procurement activities to maintain optimized inventory levels, and researched new ingredients and recipes to introduce new products.
Hired and trained new staff on baking practices and operations techniques; implemented strict quality control standards to enhance business outcomes, and provided ongoing staff education on food safety standards.
Effectively managed labor costs, adjusted schedules based on demands and historical data, and maintained oversight for cost and profitability levels.
Applied extensive experience of equipment functionality to troubleshoot and resolve performance issues on VMag and Food Tools equipment.
Additional Related Experience
1997 to 2003: Prep Cook - Cherry Cricket, Denver, CO
1996 to 2002: Crew Leader and Purchaser - Alfalfa's / Wild Oat's Commissary, Federal Heights, CO
1988 to 1996: Sous Chef, Bakery - Sea World of Florida, Orlando, FL
Education
American Culinary Federation - Accredited Apprentice Chef Program
Mid-Florida Tech, Orlando, FL - Leadership and Coaching Studies
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