Quality Assurance Operations Manager

PAUL RITCHIE

**** ****** *** ****, ****** Haven Fl 33884 · 774-***-****

Email · *****@*****.***

PROFESSIONAL PROFILE

. Food safe Certified – Food Safe Manager Certification – 11/15/21 to 11/15/26

. Extensive experience in teaching cooking classes.

·Extensive experience in quality assurance and data analysis of new products and processes.

· Proven ability to streamline manufacturing processes.

· Proven ability to increase production by managing, training and motivating staff.

· Computer skills include Microsoft Word, Excel, PowerPoint, LabVIEW, Visio.

CAREER ACCOMPLISHMENTS

Amie Bakery, 1254 Main Street, Osterville, MA 02655 508-***-****) Amie Smith - Owner

11-20-2020 TO 12-8-2024

KITCHEN MANAGER, BAKER/CHEF & CLASSROOM TEACHER - AMIE BAKERY

I started at Amie Bakery on May 6, 2021 as a baker, on August 18, 2021 I became Kitchen Operations Manager. As Kitchen Manager I was responsible for the daily overall operations for the back of house/kitchen which included the following responsibilities;

Food Safe Certified – Food Safe Manager Certification – 11/15/21 to 11/15/26

Ensure kitchen runs smoothly and complies with safety regulations.

Order food/supplies, work on menus, and monitor staff.

Managing and prioritizing production: prepared food/ perform baking production duties and delegate accordingly to kitchen staff.

Ensure production standards are consistent.

Maintain quality standards, sanitization and cleanliness, coaching employees, and optimizing efficiencies and cost control.

Managed inventory, control how food is stored and prepared, monitor order accuracy to ensure customer satisfaction.

Address issues with customers/customer complaints regarding food prep.

Ensure all products are stored properly (including use- by- dates), prepared and served based on bakery formula, preparation, and portion. Ensure presentation standards are accurate and consistent.

Evaluate and discipline staff accordingly and making employment and termination decisions.

Maintain clean working environments and making sure that employees follow bakery’s preventive maintenance measures.

Maintain adequate inventory levels and conduct weekly inventories – verify kitchen employees performance.

Work with owner to create menu items, pricing and establish portion sizes of each meal.

Scheduled shifts in When I Work app.

Oversee training of employees to ensure the safe operation of kitchen equipment and utensils and proper handling of heavy items and hazardous materials.

Prepared/developed/improved all job aids such as spec sheets or instruction sets; ensured formula cards were current with all data.

Enforced standards regarding food handling practices, safety and sanitation.

Managed ongoing baking production and cake production and decorating.

Keep the shop organized, including display cases, refrigerator/freezer, stock areas, and work areas.

AMIE ACADEMIE (COOKING CLASSES AT AMIE BAKERY)

Created and taught classes (usually 12 people per class) including;

Homemade Pasta – Class made homemade fettuccini and tortellini pasta and sauces, then sat down for dinner.

Chicken Trifecta – Class made Chicken Cordon Bleu, Chicken Picada, Chicken Marsala, then sat down for dinner.

Homemade Bagels class

Pizza class

Iconic Desserts class – Ring Dings, Devel Dogs, Whoopie Pies.

Chocolate Lovers class – Lava Cake, Chocolate Moose, Chocolate Pavlova.

Cake Decorating class

And many more classes! (see attached customer reviews)

2-19-2004 TO 11-20-2020

QUALITY ENGINEER - PARTYLITE GIFTS

On February 19, 2004 I transferred from PartyLite manufacturing to the corporate office and became their Quality Engineer. As Quality Engineer I traveled to all the PartyLite candle factories to make sure that all PartyLite products were being made to specification.

I Developed documentation/reports including risk assessments and inspection criteria.

I Performed investigations of Quality Events identified in operations.

I Develop documentation/reports including risk assessments and inspection criteria.

I also wrote specifications for all of our products.

I developed In-Line inspection procedures for all the factories. (Before implementing they were doing finished goods pallet inspections).

2-29-1997 TO 2-19-2004

QUALITY ASSURANCE MANAGER,

LAB/R&D MANAGER - PARTYLITE GIFTS

As the Quality Assurance Manager, it was my responsibility to manage five Quality Assurance employee’s daily work load and track and report all non-conforming product on a weekly basis.

2-19-1993 – TO 2-29-1997

WAX & DYE SUPERVISOR,

LAB/R&D MANAGER - PARTYLITE GIFTS

As the Wax & Dye Supervisor, it was my responsibility to manage six wax & Dye prep’s daily work load as well as managing the Lab department.

7-21-1989 – TO 2-19-1993

LAB/R&D MANAGER - PARTYLITE GIFTS

As the Lab and R&D Manager, it was my responsibility to develop new candle types as well as developing new fragrances and colors.

It was also my responsibility to investigate errors made by the wax & dye group.

As the Lab & R&D Manager It was my responsible to manage three lab Tech’s daily work load.

2-11-1985 TO 7-21-1989

WAX & DYE PREP, COLONIAL CANDLE - PARTYLITE GIFTS

As a Wax & Dye Prep person my responsibilities were to fill candle machine tanks with wax and prepare fragrance and dye recipes as required.

8-10-1983 TO 2-11-1985

MANAGER – PIZZA ETC.

Managed Pizza Etc. pizza restaurant at the Cape Cod Mall with 5 employees.

6-10-1980 TO 8-10-1983

COOK

Cook at the 400 Club – Harwich, Ma

EDUCATION

1976 – 1980

Cape Cod Reginal Technical High School

Culinary Arts (4 years)

ACCOMPLISHMENTS

Food Safe Certified – Food Safe Manager Certification – 11/15/21 to 11/15/26

Essentials of Project Management

Villanova University

2012

Management Development Program

PartyLite Education Council and the Center for Training and Development

2008

Breakthrough Leadership

PartyLite Education Council

2004

Fundamentals of Color Course

Gretag Macbeth Institute for Color

3/1/2000

United States Patent

Patent # Des. 415,295

Tealight Candle Holder

10/12/1999

Fundamentals of Color Course

Gretag Macbeth Institute for Color

6/11/1999

Fundamentals of Color Course

Gretag Macbeth Institute for Color

5/12/1992

REFERENCES

Amie Smith – Owner of Amie Bakery

508-***-**** (Amiebakery.com)

Wanda Barr - Director of Quality at PartyLite

513-***-**** (*****@******-****.***)

Chris Walker - Director of Logistics and Inventory at PartyLite

774-***-**** (*******@*********.***)

Julie Hanley - Director of New Product at PartyLite

781-***-**** (*******@*********.***)

ABOUT MYSELF

I enjoy baking and cake decorating, I have a web site called Katie Cakes (katiecakesbypaul.net)

I enjoy outside activities such as kayaking, Running and Landscaping.

I like spending time with my wife, daughter and three grandchildren.

I grew up on Cape Cod MA but just moved to Winter Haven Florida

Attachments/ Accolades (Attached)

Accolades from Amie Bakery Academie classes

Performance Review 2021 - Amie Bakery

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