Accurately completes and monitors daily log sheet and other required paperwork and logs, Ensures that bakery product quantity and decorating standards are met. Bakery Assistant Team Leader Mcintyre Square Giant Eagle Resume Examples & Samples Follow all procedures in accordance with company standards, and policies (GEBS, 5-S, DDR, safety procedures) to eliminate out-of-stocks, maintain presentation,increase sales, increase customer satisfaction, maintain an accident free work enviroment, and decrease shrink Maintaining the bakery's production schedule by following a strict daily routine. All Rights Reserved. 1 Pastry Chef Resume Examples & Samples. With the bakery assistant CV example in your hands, you can get a detailed account of some of the most common job duties in this field. Follows recipes and/or product directions to prepare items from scratch such as bread, rolls, muffins, biscuits, etc. Font type: Century Gothic or Times New Roman. Specific vision abilities required by this job include close vision, distance vision, depth perception and ability to adjust focus, While performing the duties of this Job, the cast member is frequently exposed to risk of electrical shock. Resumesbot (here and after referred to as “the Company”) is not responsible for aggravated, special, indirect, incidental or consequential damages arising in the process of referral link usage. Demonstrates compliance with hospital safety policies and procedures, Meets Health System's Core Values including interpersonal communication and professional conduct expectations, Demonstrates knowledge and skills to competently care for all assigned age groups (Neonate, Child, Adolescent, Adult, and Geriatric as applicable), as needed, Acts as a member of the Code Blue & Rapid Response Teams, responding to and providing oversight (assessing and allocating resources) to clinical emergencies including leveled traumas, codes and rapid responses, Coordinates the donation of organs with transplant banks and tissue services, Always put the customer first and consider them in everything you do, Get to know your customers and serve them with pride, Help to ensure products and services are available for customers at all times, Handle all products with care to maintain quality and ensure they reach the customer in the best condition, Keep the shop floor and back areas clean and tidy at all times, Using the training you receive, follow department routines and processes, Follow all company policies and adhere to Health and Safety routines, Whilst you will have a core role, you may be asked to support your colleagues by helping in other departments, Able to give great, natural customer service by proactively smiling, greeting, acknowledging and helping customers, You are able to prioritise to ensure anything you do is right for our customers, You must be able to follow instructions either verbal or written, Assumes complete charge of outlet on respective shifts, Coach and maintain baking standards and techniques of line level employees, Assumes the accountability and responsibilities of supervisors in their absence, Operates a Baker position without direct supervision from the Executive Pastry Chef, Asst. Loading and unloading the oven, knowing the proper temperatures and duration to bake all varieties of product, Scaling cakes and cupcakes, ice sweet rolls, breads and cookies, etc, Assisting in the ordering and receiving of bakery products and supplies, Controlling product inventory and out of stocks, shrink and supplies, Understanding the importance and the monitoring of product pricing, signage, and placement as well as the use of product shelf tags and shelf signage, Keeping a clean, neat and orderly bench, production area, storage area, and walk-in coolers and freezers, Helping in the wrapping, boxing, weighing, slicing, finishing, and stocking bakery department products, rotating them as necessary to ensure quality and safety, Displaying goods following bakery department and/or merchandising guidelines, Helping decorators with personalization of cakes and icing of cakes, donuts, sweet rolls and etc, With both customers and team members, remain helpful, tactful and courteous at all times, Consistently produce quality bakery items including, cakes, donuts, breads, pastries and pies, Use all necessary bakery equipment including: ovens, proofers, fryers, sheeters, rounders, scales and mixers, Be dexterous enough with hands and fingers so as to be able to use necessary bakery equipment, Read UPC codes, product labels, shelf signage, and posted company policies/procedures, Openly and professionally communicate through body language, facial expressions and speech, Break down pallets of merchandise, lifting and maneuvering at least 50 lbs, Work in walk-in coolers and freezers and constantly around hot ovens and fryers, Thaws, mixes, proofs, and bakes products such as: rolls, bread, cookies, and pastries. Perform related work as assigned. Determinedquantityofproductstopreparefornextdayoperation. The sample Baker CV / resume provided below can be used as a template for your own Baker CV / resume. How to Write a Student Resume. Job Description depends on the position you’re being considered for. A bakery assistant works with bakers and other kitchen prep workers to assist with making cakes, breads, cupcakes, muffins, and other baked goods. Resumes . To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The cast member is frequently required to walk; climb or balance; stoop, kneel, or crouch and talk or hear. Complies with all company safety and risk management policies and procedures. Personalize when necessary, Retrieve and organize bakery product loads, Must be able to use the RF (Radio Frequency) unit as part of daily activity, Be an experienced / apprentice trained skilled baker, Must have experience of baking a variety of bread from scratch, Passionate about delivering great customer service, Relevant experience in a retail environment, Excellent people management skills, with a proven ability to work collaboratively in a team, Ability to drive the business forward whilst maintaining focus on standards and overall results, Ability to work to deadlines and really rise to a challenge with a ‘Can Do’ attitude, Have a Fresh Thinking and a continuous improvement mindset, Be a strong influencer able to communicate at all levels with excellent customer service skills, Minimum one year of experience in sales and/or cash handling activities, or commensurate training, Ability to sell bank products, process transactions, and solve customer service issues, Basic knowledge of all retail products and services, applicable bank and branch policies, procedures and support systems, Effective interpersonal/customer service skills, Well-developed selling, cross-selling and referral skills, Previous experience in a financial sales representative oriented role, Properly operate bakery equipment and wear proper personal protective equipment (e.g., mixer, sheeter, molder, divider, pallet jack, rounder, cookie cutting machine, donut cutter, scraper, scales, knives, oven, timer, racks, shrink wrapper, decorating tube, bread slicer, labeler, cleaning utensils, glazer, air brush, spatula, chemical resistant gloves and splash goggles) according to company guidelines, Make product recommendations to customers and provide samples, Use the appropriate supplies, monitor product quality and code dates to reduce shrink reduce cost and communicate issues to the Manager of Bakery, Use the appropriate supplies, and communicate code dating issues, shrink opportunities, Physical demands include, but are not limited to, frequently lifting/carrying objects 15 to 100 lbs., turning, pushing/pulling 220 to 550 lbs., walking on uneven ground, standing, reaching, stooping/bending and exposure to hot surfaces and work in hot environment; occasionally lift/carry objects 40 to 100 lbs., pushing/pulling objects up to 2500 lbs., climb ladders, stoop, crawl, High school education/GED or currently enrolled, Ability to work in a fast paced environment; takes initiative, Provide customers with fresh products that they have ordered and the correct portion size (or as close as possible to the amount ordered) to prevent shrink, Recommend bakery items to customers to ensure they get the products they want and need, Use all equipment in bakery such as the refrigerators, freezers, slicers, and ovens according to company guidelines, Measure, prepare and mix ingredients according to recipe, using variety of kitchen utensils and equipment, Properly use kitchen equipment, stove, computerized scale, fryer, steamer, robot coupe etc, Adhere to all food safety regulations and guidelines, Maintain cleanliness of counter, cases and coolers on a continuous basis, Meet the day's production goals for baked goods, Plan and organize a development plan, including setting goals, prioritizing tasks, and developing appropriate time lines, Assist with receiving and unloading of merchandise and supplies, Prepare special orders per customer requests, Properly use kitchen equipment, proof-box, stove, computerized scale, Operate all clean in place (CIP) and clean out of place (COP) systems as necessary, Complete routine paperwork and data entry, Safely operate cardboard baler, bottle bagger/de-bagger and other equipment. Make sure all work areas are properly cleaned at end of shift and at end of evening, Work as a team with Management and fellow Associates, Responsible for performing their work in a safe and ergonomically correct manner, Works efficiently to meet speed of service deadlines, Primarily works alone with minimal supervision, Team player; accept responsibility for all tasks delegated by Management, Perform operational activities such as stocking, prep and sanitation, Promote and provide extraordinary internal/external guest service; answer questions, offer information, and provide assistance in a courteous manner, Works closely with Management, Team, and Catering staff to execute large orders, Work within our company’s management planning guidelines to maintain productivity, Provide outstanding friendly customer service. Demonstrate ability to correct recipes, Baking and bagging cookies for front desk cookie giveaway program, Producing all cakes, pies, and baked goods for banquet functions, Producing daily pies, biscuits, and ice cream for stable sleigh/hay rides as needed, At least 2 years experience baking and/or pastry production within a commercial retail bakery, restaurant or resort, Responsible for midnight preparation of all dough, baking needs for the service, line, events and special requests, Liaise with Supervisors, Sous Chefs, and Lead Warehouse Clerk daily to organize timely meal requirements ensuring consistency in quality, taste and presentation, Ensure all coolers, freezers and walk ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards including the daily logging of refrigerator and freezer temperatures, Execute special requests/first tracks breakfasts/groups/weddings/buy-out events needs as per banquet event orders, Demonstrate the ability to wash dishes and use a dish machine, MUST be willing to work a graveyard shift - required, Previous bread production experience in a high volume establishment - required, Ability to work with various bread dough, pastry dough and breakfast pastries - required, Ability to speak, read and write in English - required, High Altitude baking experience - preferred, Graveyard shift - Night baking experience - preferred, Drives to meet and exceed sales goals and customer expectations, Ability to build relationships, connect with others, solve problems and impact and influence others, Previous exposure to luxury brands preferred; retail selling experience a plus, Prepares breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits, and other pastries, including icings and frostings, according to established recipes, Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities, Receives ingredients and other supplies from main kitchen and/or pantry as required for daily operations, Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans, Proofs dough and bakes in oven using peel, Inspects product for quality during and after baking and makes adjustments to processes as required, Shapes dough for cookies, pies, and fancy pastries either by hand or by using dough rollers and cookie cutters, Cleans and maintains work areas, utensils, and equipment, Attends to day-to-day problems and needs concerning equipment and food supplies, Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions, May be required to prepare baked goods for special diets, Performs miscellaneous job-related duties as assigned, Supervise all production and all activities in the baking area, Assist in developing and standardizing recipes, Must comply with HAACP & ServSafe requrments, Works closely with Creative and outside vendor to ensure design and functionality meets the needs of the user, cross-functional business unit leaders and promotions, Position will work closely with Director of Marketing to recommend and execute digital campaigns that integrate into overall Marketing calendar, Evaluates trends and makes appropriate recommendations to keep sites maximized at all times, Ability to lead the collaboration of cross-functional team members to ensure continuity and maintenance of margins for both home office and franchise community, Ability to document practices and procedures in an articulate, thorough manner, 5+ years of digital marketing and 3-5 years of management experience, 5+ years’ experience with building and developing ecommerce platforms, Experience working with 3rd party e-tailers and developing and managing strategic partnerships, Understanding of the digital ecosystem and how it affects sales, Understanding of audience segmentation and experience with web measurement/analytics is required, Reports revenues across sites for Key Performance Indicators as required, A hands-on worker, creative thinker, a team leader, and a contributor, Exceptional writing, communication, and presentation skills to influence cross-functional partners and upper management to impact decision-making, Strong analytical skills required to evaluate trends and make appropriate recommendations to maximize site at all times, Strong ability to analyze data, draw conclusions, recommend and implement changes, Ability to use sound judgment and manage team to meet deadlines, Able to arrive on time to all scheduled shifts - required, Able to work weekends and/or holidays that fall on scheduled shifts - required, Able to work effectively as a member of a team - required, Must have an eye for detail, to ensure "perfect baking" every time - required, Able to work efficiently and complete assigned tasks with little to no supervision - required, Excellent guest service skills - required, Creates and designs specialty desserts and show pieces, Leads cake decorating for wedding and special events, Presents and discusses specialty pastry/cake designs with Banquet Event Clients, Creates complex formulations using innovative production techniques, Experience in culinary field/high volume bakery 2 years, Demonstrates a desire to work in a guest service and team environment, Completed culinary education program or equivalent Leadership experience, Food Safety Certification or equivalent Bilingual preferred, Coordinate with Advanced Baker, Supervisors, Sous Chefs, and Lead Warehouse Clerk daily to organize timely meal requirements ensuring consistency in quality, taste and presentation, Two Year minimum prior baking experience in a fine dining and high volume establishment, Prior supervisory kitchen experience preferred, Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail, Flexibility in scheduling, ability to work long hours, work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested, Progressive experience working in a kitchen with an emphasis in high volume fine dining, Responsible for preparation of all baking needs for the service, line, events and special requests, Assist other departments when need arises, One year minimum pastry and baking experience in a fine dining and high volume establishment required, Ability to work with various bread and pastry dough and breakfast pastries required, Possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail required, Flexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested required, High Altitude pastry and baking experience preferred, Previous supervisory/managerial experience preferred, Running a Station, for dinner and lunch following standardized recipes and completing given assignments in a fast paced fine dining kitchen, Communicates with the front of the house and follows detailed instructions both oral and written of the Pastry chef and supervisors Maintains a safe environment in the kitchen and behind the service line, Helps the Pastry Chef maintain all par levels for the kitchen, Able to help and assist fellow line cooks in set up, Must be able to work weekends and holidays as necessary - required, PRODUCE ALL PASTRY, DESSERTS, AND BREADS AS NEED DAILY, BAKE AND BAG COOKIES FOR FRONT DESK COOKIE GIVEAWAY PROGRAM, PRODUCE ALL CAKES, PIES, AND BAKED GOODS FOR BANQUET FUNCTIONS, PRODUCE DAILY PIES, BISCUITS, AND ICE CREAM FOR STABLE SLEIGH/HAY RIDES AS NEEDED, FOLLOW AND ADHERE TO ALL SOP’S AND RECIPE’S AS DIRECTED BY PASTRY CHEF, PRODUCE ALL BREAKFAST PASTRIES FOR RESTAURANTS AND BANQUET FUNCTIONS, RECYCLE ALL MATERIALS ACCEPTED AS WELL AS COMPOST PROGRAM, CLEAN BAKERY AS NEEDED INCLUDING FLOORS, COOLERS AND FREEZERS, AND EQUIPMENT, OCCASIONALLY WASH POTS/DISHES IF NECESSARY, PARTICIPATE AND ASSIST IN THE SET UP OF BUFFETS IN THE CONFERENCE CENTER AS WELL AS ALL OTHER KEYSTONE LOCATIONS, Building and cultivating relationships with customers through personal interaction, Expert on product knowledge, understanding features and benefits and sharing with clients, Exceptional communication skills with the ability to engage in conversation with customers, peers and managers, Ability to work as part of a productive team, or individually with little direct supervision, Be a declared accounting major graduating with 150 hours in 2017 or 2018, Have a minimum overall GPA of 3.0 required with at least a 3.2 GPA preferred, Be actively involved in extracurricular activities to include athletics, employment, professional organizations or community service, Actively pursuing an undergraduate degree in accounting and plan to work full time in 2019, Plan to actively pursue an internship in summer 2018, The ability to work effectively in a team environment with all levels of client personnel in various industries, Preps and bakes dough and batter according to recipes, Finishes pastries and cakes for restaurants and catering events, Helps to ensure orders are prepared according to orders, Bags, rotates and stores all bakery items, Ensures food items are labeled and stored properly, Ensures counter tops, work stations, walls, shelves, drain screens and floor mats are properly cleaned, Monitors inventory to ensure proper product rotation, Provides excellent customer service to both internal and external customers, Experience in following and adjusting recipes according to quantity desired, Experience in operating various industrial baking machines and equipment, Ability to communicate effectively in English, both verbally and in writing, Complies with Fairmont Hotels & Resorts policies, procedures and code of ethics, Upholds the highest standard of internal and external customer service at all times, Minimum of four years cooking experience in a similar high volume environment is required, Completion of culinary Red Seal/Journeyman papers is required, Must show enthusiasm, have high energy levels and be self motivated, Must have proven time management and organizational skills, Experience in a 4 or 5 star international large hotel or restaurant or a similar standard is an asset, Completion of Train the Trainer (FH&R course) is an asset, Previous experience in ice carving is an asset, To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, To perform all duties and tasks in the assigned Place of Work (as per Master Task List) to the standard set. 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