Aurea Pimentel

Measured, mixed and prepped raw materials according to company specifications and recipes.Monitored cooking completion times for efficient use of ovens and other equipment.Proofed, folded and baked dozens croissants daily.Designed appealing product displays,Supervised and communicated with vendors for efficient delivery of wholesale orders.Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service.Properly labeled all signs for mixes, weights and measures with accurate information.Maintained current knowledge of pricing, ingredients, product availability and current promotion.Inspected products for quality assurance before display.Maintained temperature, sweep and sanitation logs.Safely operated oven, proof box, mixer and bread machines.Followed code dating procedures and adhered to legal regulations governing product labeling and packaging.Followed code dating procedures and adhered to legal regulations governing product labeling and packaging.Controlled spoilage by generating turn movement and maintaining monthly inventory.Maintained safe and sanitary area by checking food products’ temperature and freshness.Created attractive dessert trays for catering events.Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.Placed dough in pans, molds and sheets; monitoring products during baking and adjusting temperatures as needed.Offered product samples and answered product questions for wholesale customers.Invoiced customers in timely and accurate manner.Coordinated employee schedules for maximum efficiency.Maintained daily pars to ensure availability of products at all times.Merchandised food, including garnishes for serving presentation.Interviewed and hired bakery employees.Designed and implemented new bakery menu, emphasizing local produce, resulting in 50% increase in sales.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Participated actively in local charity events and culinary competitions to raise awareness for the restaurant while giving back to the community.
• Attended industry conferences/workshops regularly to stay current with the latest trends in food, beverage, and hospitality management.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Maintained well-organized mise en place to keep work consistent.
• Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
• Arranged for kitchen equipment maintenance and repair when needed.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to lower grocery costs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Participated in food tastings and taste tests.
• Evaluated food products to verify freshness and quality.
• Coordinated with team members to prepare orders on time.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Modified recipes to accommodate dietary restrictions and allergies.

Measured, mixed and prepped raw materials according to company specifications and recipes.Monitored cooking completion times for efficient use of ovens and other equipment.Proofed, folded and baked 3 dozen croissants daily.Designed appealing product displays.Properly labeled all signs for mixes, weights and measures with accurate information.Inspected products for quality assurance before display.Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.Placed dough in pans, molds and sheets; monitoring products during baking and adjusting temperatures as needed.Merchandised food, including garnishes for serving presentation.