Karla Daniela Hernandez Elisondo

• Being a Pastry Baker Lead at Susie Cakes has been an amazing experience while using math to calculate daily production, delegating task to my team members and myself ensuring production meets all high quality standards from the company, keeping stocked up the store during peak hours, closing store and making sure everything is clean to start off the next day.

• Cover early morning shifts, baking off daily production, layers and cookies. This requires to follow directions and recipes to achieve quality and freshness.
• Able to build, Frost and finish up cakes, make curds, buttercreams, fillings and dough.

• Take inventory for most of the products, and missing ingredients
• Make my own and bakers production list.
• Decorating of custom cakes, cookies and cupcakes orders.
• Create new designs on cakes and cupcakes.
• Efficiently on time management to complete orders and daily production.
• Bake, trim, ice and decorate cakes.
• Prep fillings, curds, syrup, vegan and regular buttercream.

Duties and responsibilities included customer service, leadership, time management and confidentiality.

There was 4 different available positions where all agents could choose and rotate.

The last position that I am going to describe required more responsibility because we had to take care of kids that were traveling alone. We had to wait for the guardian to pick them up and make sure they were the person described on the paper work, also if the child had a connecting flight the agent in charge of the uncompained minor was responsible to take them on the flight on time and let the gate agent and flight attendant know that they were already on board.Main assignment was pushing wheelchairs from the main lobby to the gates, from the gates to the exit or from a terminal to another one.
Another position was called 'Queu'. Agents in charge were taking care of the TSA lines and directing people to the right way going through the security point.
The third one was called 'Ambassador' here we were located in three different terminals also directing people to the right way. All employees on this position needed to be communicating through a radio, it was required to announce buses leaving with passengers.

Generally, I listened to customer to a certain need, make recommendations and explain the easiest way to get their final destination at the airport.

• This job required to had certain amount of daily production, we were around 15-20 employees working on this deco department, we had a big production every day, it was a fast paced environment but I enjoyed working there for almost 4 years.
• Used to make birthday cakes, quinceañera and wedding cakes I enjoyed all of them while making them.
• For the last 3 months working there I was on the Call Center taking orders and payments from customers.

• Decorated cakes for special occasions as baby showers, birthdays and baptism.
• Assisted customers with planning cake vision, including color, theme and size.
• Cleaned display cases, utensils and working spaces to keep sanitary work environment.
• Used pastry bags and tips to pipe messages and decorative roses onto cakes.
• Boxed, weighed and wrapped cakes and other bakery products to prepare for pickup.