Jean-Pierre Gontarek

• Successfully managed production activities so all orders were shipped on time.
• Investigated and implement ideas for quality improvement, increased productivity and cost reduction.
• Verified that all process control parameters were being documented and followed at all times.
• Recommended and executed quality improvements for production and product quality.
• Addressed all personnel issues promptly and professionally.
• Implemented performance, quality and efficiency measures to achieve aggressive production goals.
• Production Scheduling Implemented on a daily basis
• Production Schedules for 200 plus employees daily.
• Continuous Improvement Projects

Responsibilities included supervision and scheduling for 75 employees. Hands on production of all baked products assuring all products were completed for each day. Purchasing of all ingredients ,cleaning supplies and machinery for the entire establishment. Hiring and training of all new employees.

• Inventory Control
• Safety Training Experience
• Customer Service
• Quality Control

Created and produced an extensive dessert menu for a daily changing menu for the private club members in the restaurant area of the club. Also working with members on creating exclusive dessert options for party and catered functions for up to 500 people.
• Product Quality
• Inventory Control

Responsibilities included supervising 80 employees to assure that the daily orders were produced and delivered in a timely fashion to the customers. Also was heading the R&D department in creating new product development to be produced and sent to the customer.
• Successfully managed production activities so all orders were shipped on time.
• Addressed all personnel issues promptly and professionally.

2 year Pastry apprentice learning and mastering French and European Pastries including a variety of Pastries, Torts, Brioche and a variety of European Sourdough breads. Also was taught to cook several items ranging from Escargot to Chateau Briand.

• Verified proper portion sizes and consistently attained high food quality standards.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Started my food career here after graduating High school in my Bakers Apprenticeship. Learned to make all different yeast raised Breads,Croissants,Sweet rolls ,Coffee Cakes and Various Danish Products,

Received a Master Bread Baker Degree after Completing 2 year apprenticeship.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Achieved and exceeded performance, budget and team goals.