Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Edric Turcon

Woodside

Summary

As a French-American baker, I bring a unique perspective to the craft, blending the precision and tradition of French baking with the creativity and freedom often found in American-style baking.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Bakery Manager

Terroir D'Avenir
01.2024 - 10.2024
  • Maintained a clean and safe work environment by enforcing strict adherence to food safety guidelines and regulations.
  • Managed inventory and reduced waste, resulting in cost savings for the bakery.
  • Provided excellent customer service by addressing concerns promptly and professionally, resulting in repeat business.
  • Handled staff scheduling, ensuring adequate coverage during peak times while minimizing labor costs.
  • Maintained cleanliness and hygiene in bakery premises.
  • Managed all baking operations professionally and handled all problems confidently.
  • Conducted employee training sessions on proper baking techniques, equipment usage, sanitation practices, and safety protocols.

Bakery Production Worker

Terroir D'Avenir
07.2023 - 01.2024
  • Maximized freshness of baked goods by closely monitoring oven temperatures and adjusting as needed for optimal results.
  • Demonstrated adaptability by quickly learning and fulfilling various roles within the bakery operation as needed, including mixing doughs, shaping pastries, and operating ovens.
  • Shut down equipment at end of shift for line going down.
  • Turned on equipment to run facility at beginning of shift.
  • Upheld stringent cleanliness standards by thoroughly sanitizing all work surfaces, utensils, and equipment after each use.
  • Maintained high levels of product quality by adhering to strict company recipes and baking standards.

Supervisor

Ralph Lauren Cafe
02.2019 - 03.2020
  • Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
  • Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
  • Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
  • Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.

Education

CAP Boulangerie -

INBP
Rouen, France
06-2023

Bachelor of Arts - Multi-Disiplinary Studies, Minor: Business

Colby-Sawyer College
New London, NH
06-2014

Skills

    Brioche & Enriched Doughs: Mastered various brioche recipes and shaping techniques, including pitchounettes, chocolate chip brioches, brioche buns, and a tarte tatin-style brioche

    Pain de Mie & Viennoises: Specialized in pain de mie (standard & sandwich loaves) and viennoises

    Croissant Dough & Viennoiseries: Prepared 75 kg of croissant dough daily, gained experience in lamination (tourage), and continuously refining croissant-making skills

    Artisanal Breads & Ancient Grains: Worked extensively with T80 Tourte, baguettes, and a variety of grains, including spelt, buckwheat, rye, and Barbu wheat (large 3kg loaves)

    Technical Skills: Expertise in fermentation, hydration control, and adapting techniques to different dough types

    My versatility, precision, and deep understanding of baking processes allow me to adapt quickly and refine techniques to achieve excellence

Certification

New York Department of Health Food License

Languages

French
Native or Bilingual
English
Native or Bilingual

Timeline

Bakery Manager

Terroir D'Avenir
01.2024 - 10.2024

Bakery Production Worker

Terroir D'Avenir
07.2023 - 01.2024

Supervisor

Ralph Lauren Cafe
02.2019 - 03.2020

CAP Boulangerie -

INBP

Bachelor of Arts - Multi-Disiplinary Studies, Minor: Business

Colby-Sawyer College

Similar Profiles

CREATE PROFILE
Edric Turcon