Anna Blumenberg
Boerne,TX
Summary
looking to achieve career growth setting long term goals such as advancing to higher management positions.
Hardworking and passionate job seeker with strong organizational skills eager to secure position. Ready to help team achieve company goals.
Overview
25
25
years of professional experience
Work History
Head Baker
Bearmoon Bakery
05.2011 - Current
- Mentored junior bakers, providing training on techniques and best practices for efficient baking operations.
- Collaborated with front-of-house teams to align product availability with customer demand, enhancing service delivery.
- Ensured compliance with food safety standards and regulations, maintaining a clean and organized work environment.
- Collaborated closely with other department heads to align cross-functional goals and strategies for company-wide success.
- Trained and supervised new employees on bakery operations and procedures.
- Maintained accurate inventory of baking supplies and ingredients.
- Operated cash registers and processed payments accurately.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Cut and shaped dough for pies, rolls and other pastries.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Packaged finished products for sale.
Kitchen manager/Lead cook
Dodging Duck Brewhaus
07.2005 - Current
- Company Overview: Privately owned restaurant profiled in the November 2005 issue of Southern Living magazine.
- Set standards for consistent production and plating for this 70-seat restaurant with an eclectic menu of over 50 items, including Thai Lettuce Wraps, Chimichurri Grilled Beef Tenderloin, Bratwurst & Sauerkraut, and Shrimp Fondue.
- Managed, scheduled, and hired and fired a staff of ten, including four kitchen staff members.
- Raised sanitation standards in all areas, and especially for 'working clean.'
- Privately owned restaurant profiled in the November 2005 issue of Southern Living magazine.
Stagiare
La Mirande Restaurant
05.2005 - Current
- Company Overview: One-star Michelin restaurant under the tutelage of Chef Daniel Hébet.
- Completed an apprenticeship at this one-star Michelin restaurant under the tutelage of Chef Daniel Hébet.
- Responsible for prep station and for plating salads and entrees.
- Gained invaluable speed and knife skills experience.
- Learned the importance of intricate plate presentations.
- One-star Michelin restaurant under the tutelage of Chef Daniel Hébet.
Server/Expediter
Red Robin Restaurant
01.2001 - 01.2004
- Company Overview: Busy chain restaurant where people skills, patience and consistency were high priorities.
- Worked in this busy chain restaurant where people skills, patience and consistency were high priorities.
- Learned valuable teamwork and multi-tasking skills in a busy atmosphere.
- Gained understanding of and appreciation for upholding corporate standards.
- Busy chain restaurant where people skills, patience and consistency were high priorities.
Education
Graduate - Professional Culinary Arts Program
Culinary School of the Rockies
Boulder, Colorado06.2005
General education curriculum -
Front Range Community College
Westminster, Colorado01.2000
Skills
- Workplace safety
- Food safety
- Multitasking
- Sanitation standards
- Pastry preparation
- Team player
- Team collaboration
- Holiday baking
Timeline
Head Baker
Bearmoon Bakery
05.2011 - Current
Kitchen manager/Lead cook
Dodging Duck Brewhaus
07.2005 - Current
Stagiare
La Mirande Restaurant
05.2005 - Current
Server/Expediter
Red Robin Restaurant
01.2001 - 01.2004
General education curriculum -
Front Range Community College
Graduate - Professional Culinary Arts Program
Culinary School of the Rockies