Paul A. Wert

***** ***** *** #17-916-***-****

Hayward Ca. 94544 acf8r0@r.postjobfree.com

** ***** ** ********** *********** areas of Sales, Operations, Management & Product

Development in high speed, automated baking plants with extensive experience in frozen &

baked laminated dough & Technical support for Bakemark.

Objective

To obtain a position that will utilize my experience & education to be a valuable asset to the success

of the company.

Experience

Production Manager

Petit’s Pains Burlingame, CA June 14 – Sep 14

Petit’s Pains is a start-up French bread company making most of their breads by hand. I was

responsible for raising standards in organization, cleanliness, documentation, and record

keeping up to a level to pass 3rd party audits. I created several S.O.P.s and attempted to

implement them which a few subordinates did not agree with.

Account Manager

October 13 – May 14

Bay Co. Inc. Hayward, CA

Bay Co. Inc. Is a small privately held commodities distributor with customers in Northern

Ca. I was hired to seek out and secure new custome rs in Sacramento, San Francisco, and

Santa Rosa.

Secured 8 new accounts

Generated $15k a month in sales.

Manager R&D

Sterling Foods Union City, CA November 07 – May 13

Sterling Foods is a company with 3 locations that specialize in extended shelf life items for the

military, co packs Bagels, bagel thins, Pita bread & Sandwich Thins for Bimbo Bakeries, and frozen

dough laminated & Hispanic items for Dawn Foods & Bakemark.

In this role I was responsible for

Developing new product prototypes and samples for internal and external

customers

Reformulating and reformatting processes for continuous improvement

Developing timelines on new product commercialization

Developing product specs targets & acceptable ranges

Developing process parameters in operations

Organize and maintain product formulation and process logs from prototype to

commercialization.

Sourced new ingredients along with supporting documents

Organized and overseen plant trials and initial start-up production runs

Decision making with production & maintenance teams in whether or not new

products were viable in capital, ingredients, process, and packaging.

Communicated with suppliers of ingredients, machinery, industry specialists in

processes and packaging on available technology

Organizing, cleaning, and maintaining laboratory

Participated in trade shows in preparing show samples, transportation of samples,

booth set up & customer interaction.

1

Bakery Technical Support

Bakemark Sacramento, CA July 04 – November 07

Bakemark is a division of CSM who is a worldwide ingredient manufacture & distributer . Other

companies owned by CSM which include Brill, Caravan Ingredient, Best Brands & Westco.

In this role I was responsible for product ideation through commercialization in different plants with

various types of equipment. I participated in trade shows by preparing show samples, transportation

of samples, booth set up & customer interaction.

Developed 5 Frozen Mousse cake for a Mousse cake program for In Store Bakeries

Dramatically improved product quality on pocket filled pastry produced for Costco

by improving processes & providing equipment to increase through put.

Assisted in increasing current ingredient volume and new ingredients through

product development.

Account Manager

I increased revenue through servicing accounts in the greater Sacramento & outlying areas by

developing a trust relationship with customers, being an asset to them, and increasing their revenue. I

was responsible for

Maintaining / increasing profit margins

Managing accounts receivable

Increasing customer base through researching possible clients, networking, and referrals

Increasing SKUs through root cause analysis with clients on current projects

Doubling sales from $300K to $600K in neglected territory in the first year

Increasing sales to $1.05M the following year.

Production Supervisor

Mary Ann’s Baking Sacramento, CA June 1996 – July 2004

Mary Ann’s is a 5-10 million dollar a year private company that has co-packed Danish & sweet dough

items for Otis Spunkmeyer, Hostess, & private label Danish, Sweet dough & cake donuts for a

variety of Super markets.

In this role I was responsible for

Supervising 6-18 in production and packaging areas.

Managing labor schedules, vacations and overtime.

Creating organizational chart for production and packaging areas to include each

specific position

Creating accurate and detailed job descriptions for 18 positions.

Creating detailed performance evaluations based on job descriptions.

Creating reports for Ops manager detailing production efficiencies

Monitoring and increasing efficiencies through employee training and process

adjustments

Training employees in areas detailed in job descriptions, GMP’s, and safety

Improving job performance through WHY training

Creating a TEAM atmosphere in each area of production

Implementing product and performance standards in production and packaging

Improving efficiencies through the entire process which resulted in higher product

quality & significant cost reduction.

2

Production Foreman

Ralph’s Food 4 Less La Habra, CA Feb 1991 – June 1996

Ralph’s Food 4 Less is now the La Habra Bakery. They produce White pan bread, French bread &

Whole wheat pan bread, English muffins, Hamburger & Hot Dog buns, Layer cake & cake donuts

for Food Max & Ralph’s. In this role I was responsible for

Preparing 10-20 employee work schedules.

Preparing daily production schedules.

Reporting daily efficiencies.

Each employee receiving breaks and lunches on time.

Education

2010 University of Phoenix Roseville Ca

Associates Degree in Business Management and Marketing 7/2012 3.5 GPA

2000 American Institute of Baking Manhattan, K S

Certificate Baking Science & Technology 97% Correspondence Course

Certificate Baking Science & Technology 4.0 G.P.A. Residence Course

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