Manager Quality

Darius Todd Williams

925-***-**** ******.************@*****.***

Executive Pastry Chef/ Food Technologist/Bakery Manager

Having over 15 years of Bakery Management experience and a extensive baking background as well as dedicated and resourceful Pastry and baking, Cake technologist with an array of transferable skills within bakery operations, research and development, quality innovation, formula adjustments, product quality enhancement, dough yields, and cost and labor savings. Supervised and trained bakers and cake decorators across the United States and developed quality products for large accounts for the past thirty years. Crafted new breads made with all-natural starters and ancient grains including buckwheat, spelt, emmer, and teff. Developed an organic sourdough starter for a new line of organic breads for ConAgra Foods. Currently working on commercializing a number of new products on the bench top and in the bake lab as pastry chef, including Upscale French macarons and flaky pastries such as Kouign Amann, Danish as well as artisan breads and bagels, and Wedding & Custom cakes as well as mousse cakes.

CORE COMPETENCIES

Executive Pastry Chef

Research & Development

Problem Solving

Team Leadership/Training

Formula Design/Adjustment

Technical Guidance

Product Development

Quality Control

Equipment Management

EDUCATION AND PROFESSIONAL DEVELOPMENT

CERTIFICATIONS AND TRAINING:

Baking Sourdough, Levain and Wild Yeast, San Francisco Baking Institute, San Francisco, CA (2014)

Wedding and Custom Cakes, San Francisco Baking Institute, San Francisco, CA (2014)

Baking with Ancient Grains, San Francisco Baking Institute, San Francisco, CA (2010)

Modern Cake Methods and Design, San Francisco Baking Institute, San Francisco, CA (2009)

Baking Science & Technology Residential Program, Amer. Inst. of Baking, Manhattan, KS (1998)

PROFESSIONAL CAREER

(Tut’s Bakery), Palo Alto, CA 2017 to Present

EXECUTIVE PASTRY CHEF, Research Quality Innovation

Developed all baked good products for Tut’s Bakery. Planning all aspects of the bakery production including training new bakers and pastry chefs, as well as managing and ordering ingredients.

One of My key focus is very high quality lamented dough’s such as Croissants, Kouign Amann, European Danish, also made brioche breads and Rolls, Scones, Muffins, Cookies, and Sourdough and Artisan Breads, as well as Cakes, Cupcakes and Fruit and Nut Tart’s

Con Agra Foods / Cottage Bakery, (Tree House Private Brands), Lodi, CA 2011 to 2016

FOOD SCIENCE TECHNOLOGIST, Research Quality Innovation

Develop and commercialize products for customers across the country, planning all aspects of research and development proposals, and developing procedures for monitoring projects and improving existing lines while increasing shelf life. Create new formulas and adjust existing products while ensuring quality and innovation for customers such as Wal-Mart, Costco, McDonald’s, and Papa John’s Pizza and Safeway/Albertson as well as Save- Mart/Lucky and many more.

Introduced innovative product reformation and process changes to eliminate major baking issues.

Drove efforts in the development of several new products, including laminated dough such as croissants, Danish (European and French methods), and traditional pan breads and dinner rolls, in addition to butterflake/soft rolls and French rolls, hamburger/hotdog buns and artisan/sprouted grains, ancient grains, cakes, cookies, brownies, bagels and pastries.

Developed a hamburger formula for a six-inch bun for the Black Bear Diner, in Modesto California.

Panera Bread, Oakland, CA 2005 to 2011

BAKERY MARKET MANAGER / DISTRICT MANAGER

Served as the District Bakery Manager for the Northern California East Bay Markets and overseeing seven stores throughout the East Bay. Ensured effective cost balancing and adherence to corporate/baker operational standards. Maintained a culture of operational excellence and quality service. Interpreted corporate policies and enforced safety regulations, ensuring compliance with OSHA and HACCP principles, guidelines and practices. Identified, analyzed and resolved issues, and assisted staff in problem resolution. Engaged in new product development.

Delivered leadership, support and guidance to 35 bakers and seven general managers, engaging in recruiting, hiring, training and discipline of team members at all assigned locations, and consistently maintaining proper staffing levels.

Oversaw the implementation of orientation and training programs for all new bakers, and delivered insightful performance evaluations based on quality, consistency, sanitation and efficiencies gathered through weekly audits and store visits.

Championed corporate cultural values and goals throughout all assigned cafes.

Teamed to maintain an effective merchandising strategy, accurate ordering of supplies and price point establishment.

H.C. Brill, Oakland Bay Area, Ca 2002 to 2005

PASTRY CHEF/BAKERY TECHNICIAL

Working as a pastry Chef/ Scratch baker, I baked Breads and laminated products such as croissants,

Danish bread puddings as well as mouse cake and wedding and occasional and dinner cakes

As well as traditional pan breads, rolls cookies, brownies and bagels.

Introduced innovative product reformation and process changes to eliminate major baking issues.

Training in store bakery such as Mollies Stones, Key Markets, Lunardi’s Markets just to name a few.

EARLY CAREER SUMMARY

Production Supervisor, Redding French Bakery, Redding, CA

Bakery Supervisor, Food Market Bakers, Eureka, CA

Line Supervisor, Gai’s Bakery, Seattle, WA

Baker, Weed Bakery, Weed, CA

Affiliations and Awards

American Society of Baking

Volunteer Fire Captain

Firefighter of the Year - Siskiyou County (1995)

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