Consistently on time for four a.m. shift, had covered last minute call outs. Managed flavor rotations and completed orders without flaw. This job gave me the most growth out of any job I have ever had. Head Baker Resume. Portion control, quality control, waste management, sanitation, production sheets. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume … Make sure all production is delivered and sent out on time. following traditional and … Create daily prep and production schedules for baking team to meet the needs of Skinny Pancake Inc. locations. Based on our selection of resume samples for Head Baker, essential skills for the job are baking expertise, leadership, time management, customer service training, and budgeting. Interpersonal / Organizational Communications, Business Management And Entrepreneurial Studies, Baking product to the highest quality and needed quantity. Bakery Workers are responsible for preparing bakery products under the surveillance of a head baker. Check our hand-picked these Head Baker resume examples for your next role and increase your chances of getting hired. Guide the recruiter to the conclusion that you are the best candidate for the head baker job. Highly focused and goal-orientated; willing and … A head baker resume shows the hiring manager the job hunter is eager to be hired and is well qualified in training and on-the-job experience. Scaling, mixing, assembling, baking large production of various pastries, cake, cookie and brownie batters, bread doughs, pies, bars, caramel and ganache. Supervised and coordinated activities of personnel in bread-baking department. 20+ head baker resume samples to customize for your own use. - Select from thousands of pre-written bullet points. Restaurant Job Descriptions Head bakers wear many hats. Use these resumes as templates to get help creating the best Head Baker resume. Responsible to guiding the kitchen staff in production of baked goods and preparative work for the following day. The duties commonly listed on the Head Baker Resume include some or all of these – training and supervising employees, ensuring the … Corrected errors and responded to complaints. Head Baker Resume Templates & Examples Use our expert and recruiter-approved Head Baker resumes & examples to get the job. Build Resume Now. Head Baker Resume Examples & Samples Supervises the function of the bakery to maximize the overall food & beverage departmental profit and exceed budgeted targets Complete the … Supervised incoming product inventory; verify quantity and quality of product. Operated cash register and assisted customers in finding product they were looking for. Try Now! Responsible for managing the kitchen in terms of ordering supplies and performing inventory, as well as maintenance on kitchen equipment. Made sure recipes and presentations were followed per corporate. Your Baker resume should be made of equal parts technical expertise, fundamental know-how and creative artistry for the restaurant or bakeshop to see that your talents can bring in the dough. Tommy Cleek. These head baker resumes can help you quickly build the perfect resume. Knowledge of therapeutic diets for patients. Fast, and efficient, for ensuring that the Bakery is up, and ready by eight a.m. Summary of Qualifications Head baker with 4+ experience in bread baking and pastry crafting. Administered daily product order and supervised the team of bakers at Sweet and Wheat Bakery. Facilitate new accounts and maintain communication and customer care with established accounts. When traveling, takes notice of operations and practices of similar businesses. It’s actually very simple. Based on our selection of resume samples for Head Baker, essential skills for the job are baking expertise, leadership, time management, customer service training, and budgeting. Download your perfect resume … Recommended changes to improve quality of products, and increase sales. I have been responsible for making the weekly schedule for all kitchen staff. Responsible for arranging schedules and promptly handling any staff issues. Attend weekly BEO and manager meetings to improve communication. Managed a small baking staff in order to complete the nightly bakes in a timely fashion. It’s actually very simple. Baked bread daily and designed cakes made to order. Uphold and ensure compliance with all company and departmental policies and procedures. 928 Head Baker jobs available on Indeed.com. Download Head Baker Resume Sample as Image file, Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person, Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions, Ensure that proper training and development of staff is performed, All malfunctioning equipment is reported to the direct supervisor or manager as a way to reduce work related accidents, Establishes and maintains effective colleague relations and inter-departmental working relations, Assists in determining how food should be presented and creates decorative food displays, Create and develop new breads and bakery items together with his Executive Pastry Chef, by keeping up with the latest market trends, Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person, Assists the Executive Chef with menu development associated with Pastry, Develops, designs, or creates new ideas and items for Pastry Kitchen, Perform any tasks as assigned by the Management, To work closely with Assistant Pastry Chef / Sous-Chefs on all day to day matters, Dedicated to the delivery of exceptional service and continuous improvement, Excellent English communication skills and ability to interact effectively with customers and other personnel, Knowledge of food service and sanitation standards, Ability to multi-task and handle service points such as grille and food preparation, Ability to consistently arrive punctually and contribute to a positive dining atmosphere, Ability to understand and positively affect P & L statements for multiple outlets, Ability to coordinate multiple internal transfers of product and cost, Perform (ready at 6 am), all the oven baked items needed for the Kaspar's restaurant, Thames Foyer and room-service breakfast: Bread, rolls, Danish, muffins, croissants, baguettes, etc…, Organize the quantity of production based upon the occupation of the hotel and the special event on a base of two days prevision chart, Communicate to the Assistant Pastry Chef and Sous-Chefs the amount and type of flours, yeast, salt and specific products to be placed on the pastry ordering-list, Develop and organize a clear baking planning and realize a quality rapport for the Assistant Pastry Chef / Sous-Chefs and Executive Pastry Chef on a daily basis, Secure and dispatch properly the freshly baked items to the different departments and fill the quantity check-up list, To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team, To co-ordinate all team members, ensuring that they perform well and cohesively, To check and supervise all aspects of the kitchen, To ensure that all information relating to bookings and movement is communicated and understood by all team members, To check function sheets daily and communicate any movements to the team, To supervise and demonstrate cooking methods for all outlets, when required, To ensure the proper handling of all food items in accordance with health & hygiene procedures, To report anything that may be considered a health or hygiene hazard, To consider the availability of all raw food items and order items accordingly, To participate in receiving and checking incoming goods, Ensure daily checks of all mis en place to ensure freshness and quality standards, Review production schedules to determine variety and quantity of goods to bake, Follow Kitchen policies, procedures and service standards, Assist his Executive Pastry Chef and outlet chefs in the planning of activities, promotions, menu implementations according to the annual plans, Constantly strive to reduce energy consumption through awareness, and monitoring usage of ovens, Conduct weekly inspections and walk through of all kitchens, together with Engineering & Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipments, and clean hygienic kitchen with documented follow-ups, Be understanding of the labor budget of the kitchen department, Ensure that all employees report for duty in the Bakery with correct uniform in a timely manner, Ensure Employee engagement Survey Goals are met, Monitor food production and service to assure that planned menus are followed and comply with meal requirements, Maintain full production records for all meals, Ensure personal hygiene and work area is clean and sanitized at all times, Supervise and participate in cooking, baking, and preparation of all food items, Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary standards, Perform specialized cake and pastry decorating, Provide a two-way line of communication with all pastry/bakery team members, Ensure recorded production, waste, and all logs are completed on a regular and consistent basis, Assure implementation of sanitation and safety procedures and compliance with TB Med 530, Minimum three (3) years of baking experience in full service or institutional food service environment, 4-6 years practical culinary experience, ideal managing staff, Supervises the function of the bakery to maximize the overall food & beverage departmental profit and exceed budgeted targets, Complete the scheduling of all colleagues, and ensure schedules are followed, and time sheets are accurate, Maintain and set sanitation, hygiene, and safety standards, Conducts such functions as interviewing, hiring, orientation, performance appraisal, coaching, counseling and suspension if necessary, Directly responsible for the setup and monitoring of the retail patisserie in the Atrium, Other duties and responsibilities as dictated by the culinary leadership of the hotel, not mentioned in this document, Relieves the Executive Pastry Chef as needed, Monitor & Control Departmental Productivity, Maintain the departmental standards as determined by the Executive Pastry Chef, Supervise the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities, Monitor portion control to size, consistency and ingredient standards, Ensure that the kitchen work area is clean, organized and that the equipment is functional, Maintain a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions, Ensure that staff adhere to health and safety regulations, Create all new food production requirements for the kitchen department, Promote teamwork between the kitchen and all other departments, especially food and beverage service employees, Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations, Employee Performance Reviews and Career Counseling and Coaching, Actively Take Part in the ongoing development of Apprentices & orchestrate bake seminars and training, Baker International / Interprovincial Journeyman’s Papers, 8-10 Years Experience in the Bakery Trade with European & American Style Bread, Concise communication skills and effective team and co-worker player, Awareness of new trends in presentation and preparation, Effectively Hold apprenticeship program training sessions, Must be flexible in scheduling to accommodate business demands, Ensures that all guest contact bakery employees provide exceptional guest service at all times, Ensures that bakery employees provide excellent service to internal customers as appropriate, Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests, Ensures that the Bakery Department operates with the lowest possible cost structure while also delivering exceptional quality of product, Ensures that all relevant hotel, company and local rules, policies and regulations are adhered to, Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions, Oversees the production management of all bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas, Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation, Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests, Ensures that pastry and bakery employees work in a supportive and flexible manner with other departments, Ensures that all employees are up-to-date with the availability of seasonal and new products on the market, Tastes and monitors bakery products served throughout the operation, providing feedback where appropriate, Works closely with the Stewarding department to ensure that hygiene standards are maintained, workplace and equipment stays in clean and hygiene conditions, Supervises bakery employees to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury, Training store associates on bakery menu preparation and packaging and on food safety, Overseeing all dessert preparation and ensuring freshness and quality of products, including taste tests for all items on a daily basis, Ensuring that all daily special orders, including catering, are prepared and charged for, The Head Baker assists the General Manager in the successful operation of a single Uncle Tetsu store in fulfillment of the Panda 2020 vision, Ability to work with all products and food ingredients involved, Ability to plan and produce pastry displays and desserts, Ability to produce created and artistic desserts, Maintain complete knowledge of correct maintenance and use of equipment and tools, Meet with Pastry Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance, Ensure that assigned staff has reported to work; document any late or absent employees, Communicate additions or changes to the assignments as they arise throughout the shift. 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