Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Jaime Reyes Inzunza

West Lebanon,NH

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Pastry Chef

Lous Restaurant And Bakery
07.2017 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Oversaw purchasing, storage, and use of kitchen supplies.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
  • Managed in-store, pick-up orders and catering needs.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Supervised and enhanced work of 5-person team producing more than 10 plates per day.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Followed food safety standards when handling ingredients.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Trained new employees on bakery methods and procedures.

Head Baker

Bashas' Markets
04.2007 - 07.2017
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Developed unique recipes and confections to set bakery apart from competition.
  • Managed training, disciplining and motivating employees.
  • Oversaw budgets and cost controls to maintain efficient operations.
  • Maintained adequate coverage for peak business hours by setting effective employee schedules and leave policies.
  • Collaborated with team members to complete tasks and maintain smooth running of bakery.
  • Produced consistently high-quality baked goods for customers.
  • Complied with health and safety codes to protect staff and customers.
  • Trained and supervised new employees on bakery operations and procedures.
  • Packaged and labeled baked goods with accurate descriptions and ingredients.
  • Operated cash registers and processed payments accurately.
  • Assisted in planning and running promotional events and campaigns.
  • Followed food safety standards when handling ingredients.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Packaged finished products for sale.
  • Trained new employees on bakery methods and procedures.
  • Prepared dough for variety of pastries, cakes and breads.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Managed display cases to verify freshness and attractiveness of products.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Prepared frostings and other toppings for cakes and pastries.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Determined baking times for various items.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Processed customer orders and payment transactions.
  • Replenished bakery items in display cases.

Education

Associate of Arts - Baking And Pattiserie

Le Cordon Bleu College of Culinary Arts - Scottsdale
Scottsdale, AZ
05.2007

Skills

  • Recipe Development
  • Ingredient Sourcing
  • Presentation Management
  • Recipe Creation
  • Glazing and Icing Application
  • Inventory Rotation
  • Pastry Preparation
  • Restaurant Experience
  • Dessert Preparation
  • Restaurant Background
  • Icings and Fondant
  • Attention to detail
  • Training staff
  • Allergen awareness
  • Sanitation practices

Certification

ServSafe Manager Certification

Languages

Spanish
Native or Bilingual
English
Native or Bilingual

Timeline

Pastry Chef

Lous Restaurant And Bakery
07.2017 - Current

Head Baker

Bashas' Markets
04.2007 - 07.2017

Associate of Arts - Baking And Pattiserie

Le Cordon Bleu College of Culinary Arts - Scottsdale

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Jaime Reyes Inzunza