Gregory L Parkes
La Crosse,WI
Summary
Skilled Bakery Production Worker with over 10 years of experience in dough preparation and food safety compliance. Expertise in quality control and operating bakery equipment contributes to high productivity and efficiency. Proven ability to foster teamwork and maintain cleanliness, enhancing operational effectiveness and product quality. Strong time management and problem-solving skills support smooth operations in fast-paced environments.
Overview
28
28
years of professional experience
Work History
Co-workes/Bakery Production Worker
Kwik Trip
La Crosse, Wisconsin
12.2001 - 11.2019
- Prepared dough and batters for various bakery products.
- Operated ovens and mixers to produce baked goods efficiently.
- Maintained cleanliness and organization of the production area.
- Followed food safety guidelines and quality standards consistently.
- Collaborated with team members to ensure timely product availability.
- Monitored equipment performance and reported any issues promptly.
- Maintained cleanliness of equipment and work area.
- Cleaned, sanitized and restocked workstations at end of shift.
- Prepared dough for baking according to recipe specifications.
- Ensured quality standards were met throughout the production process.
- Measured ingredients accurately for production recipes.
Head Chef Coordinator
Forest Hills Golf And Country Club
La Crosse, Wisconsin
04.1998 - 11.2000
- Coordinated kitchen operations to ensure timely meal preparation and service.
- Supervised culinary staff to maintain high standards of food quality and presentation.
- Managed inventory and ordering processes to ensure optimal stock levels and freshness.
- Trained new kitchen staff on food safety practices and operational procedures.
- Collaborated with event planners to design menus for various club events and functions.
- Implemented cost control measures to minimize waste and enhance kitchen efficiency.
- Fostered a positive work environment through effective communication and team-building activities.
- Ensured compliance with all health and safety regulations in the kitchen area.
- Inspected workstations regularly to verify that proper sanitation practices are being followed at all times.
- Monitored quality control procedures to ensure high standards of food preparation were met.
- Prepared daily reports on menu items sold, labor costs, food cost percentages.
- Implemented cost-saving measures throughout the kitchen without sacrificing flavor or presentation.
- Assisted in developing new menu items as well as making changes to existing menus based on customer feedback.
- Supervised production staff to ensure proper portioning and presentation of dishes according to recipe specifications.
- Created and maintained detailed records of inventory, food costs, and recipes.
- Maintained positive relationships with vendors by negotiating prices for ingredients and supplies.
- Ordered necessary ingredients and supplies from vendors while monitoring budget guidelines.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Assisted kitchen staff during peak hours to ensure smooth operations.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved problems or concerns to satisfaction of involved parties.
Head Chef
Days Inn Hotel
La Crosse, Wisconsin
03.1992 - 04.1996
- Managed inventory and ordered supplies to ensure seamless daily operations.
- Supervised kitchen staff to ensure efficient food preparation and quality standards.
- Implemented food safety protocols to comply with health regulations.
- Collaborated with front-of-house management on menu specials and event planning.
- Trained new kitchen staff on cooking techniques and safety procedures.
- Oversaw kitchen operations to enhance workflow and reduce downtime.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Monitored quality, presentation, and quantities of plated food across line.
- Reviewed financial data on labor costs, inventory expenses, and menu pricing to inform decision-making.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Education
GED -
Central High School
La Crosse, WI05-1978
Skills
- Dough preparation
- Oven operation
- Dough handling
- Mixing ingredients
- Ingredient measurement
- Ingredient measuring
- Recipe execution
- Batch production
- Bread making
- Quality control
- Food safety compliance
- Sanitation practices
- Sanitation procedures
- Temperature monitoring
- Waste reduction
- Inventory management
- Kitchen management
- Time management
- Team collaboration
- Effective communication
- Training and development
- Attention to detail
- Workplace cleanliness
- Attention to detail
Timeline
Co-workes/Bakery Production Worker
Kwik Trip
12.2001 - 11.2019
Head Chef Coordinator
Forest Hills Golf And Country Club
04.1998 - 11.2000
Head Chef
Days Inn Hotel
03.1992 - 04.1996
GED -
Central High School