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Manager Quality Control

Location:
7628, United States
Posted:
March 18, 2011

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**** L. ******

*** ************* **** . ******, *.j. 07628 . Phone 201-***-****

OBJECTIVE

TO CONTRIBUTE EXTENSIVE EXPERIENCE, EDUCATIONAL

BACKGROUND AND CULINARY SKILLS TO THE POSITION OF

BAKER MANAGER / PRODUCTION MANAGER.

EDUCATION

8/02 RECEIVED CERTIFICATE OF

ORGANICS TRAINING TO COMPLY WITH FEDERAL

REGULATIONS EFFECTIVE, OCTOBER 2002.

1998 - 1999 Peter Kumps New York Cooking School New

York, NY

Career Pastry Chef and Baking Arts Program

Diploma Awarded: Blue Ribbon

Instructing Chef: Bianca Borges Henry

1997 - 1998 The New School University New

York, NY

Course Selection: Puff Pastry; New Chocolate

Deserts; Baking Perfect Cakes; Flat Breads and

Focaccia; Introduction To Cake Decorating.

Instructing Chefs: Stephen Schmidt; Bruce Beck;

Daniel Rosati

Work Experience

8/10 to Present Pearl River Pastry Pearl River N.Y.

Research and Development Pastry Chef. I am in

charge producing new and innovative Vegan bakery

items for a wholesale production bakery. Some of my

other duties include Quality Control and H.A.C.I.P.

control for the production areas which include the

cheesecake kitchen, tart room, mousse kitchen,

packing area, and receiving .

1/10 8/10 Shop rite Paramus N.J.

In charge of the retail bakery. I am responsible

for the merchandising and displays in the bakery, I

set up and coordinate the personal schedule and the

baking production schedule. Some of my other duties

are placing all he ingredient orders to keep up

with production and to maintain the displays in the

front of the retail bakery. I keep up with all the

safety data sheets and maintain all the Q.A. forms

for in house inspection and for the board of

health.

3/05 - Present BITTERSWEET PASTRIES/ David's

Cookies Fairfield, NJ

Production Bakery Manager: Oversee the daily

operation of the bakery and 135 employees. Set up

all schedules for production, shipping, live

inventory, and place all orders that pertain to the

operation of a commercial production bakery. Hire

and trained all the new employees.

Set up eight automated production lines and

coordinated the two decorating and four packing

lines. Oversee the shipping and receiving of all

products to be distributed to our outside venders

and ingredients that are used in the manufacturing

of our products

Developed the Mini Saucy line and the Bittersweet

Bite Size Tarts

for there wholesale clientele. Product Development

on the Neiman Marcus Chocolate Caramel Pecan Cake,

the 8-inch Rustic Tart sold to some of the local

food markets. The Cookie Cake line and other

specialty baked goods that we make available to the

wholesale customer. Developed all the temperature

logs and sanitation logs/checklists for the daily

operation of the plant.

Coordinate with management and would play and

important part in all QA audits with Cook /

Thurber, for outside venders like Costco, Sam's

Club B.J.'s Starbucks .As well as Cisco, White

Rose, Otto Brehm, and other wholesale distributors.

I was also involved with and maintained the Kosher

process / standards for this Bakery according to

the standards of the Orthodox Union.

7/02 - 3/05 WHOLE FOODS MARKET

Edgewater, NJ

Team Leader

In full charge of bakery.

4/00 - 7/02 WHOLE FOODS MARKET

Edgewater, NJ

Associate Team Leader

Daily production of pies, cakes, muffins, cookies

and specialty deserts. Proof and bake all par-baked

breads and pastries. Merchandising the bakery

retail area and cross merchandising with other

related departments. In charge of bakery retail,

ordering of bakery supplies, inventory, scheduling,

etc.

I was instrumental in creating the Mini Gateau

(chocolate flowerless cake), which is now sold in

our Bakery's throughout the Tri-State region.

4/99 - 6/99 MESA GRILL New York, NY

Assisted Pastry Chef

Assisted in daily production of breads, muffins,

cookies, deserts and night plating.

Executive Pastry Chef/Supervisor: Wayne Harley

Brachman

9/96 - 9/98 DESERTS OF DISTINCTION

Remsenburg, NY

Production Baker

Production of daily deserts and Bread.

Owner: Lorin Butler

Volunteer experience

Chocolate Show New York, NY November 27,

28, 29, 1998

Assisted in the production of chocolate specialties

for Chefs:

Francois Payard, Bill Yosses, Jacques Torres,

Pierre Hermae,

Elaine Gonzalez and Zarela Martinez.

References

Wayne Harley Brachman Mesa Grill, New York, NY

Bianca Borges Henry Peter Kumps NY Cooking

School, NY, NY

Michael Moorhouse Alison on Dominick

Street, New York, NY

Lorin Butler Deserts of

Distinction, Remsenburg, NY

Paul Koffa Whole Foods

Market, Edgewater, NJ

150 knickerbocker road . Dumont, N.j. 07628 . Phone 201-***-****



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