Katie Pagnozzi

• Mentored junior bakers in developing their skills through hands-on training sessions and constructive feedback.
• Developed new recipes while adhering to dietary restrictions, resulting in a more inclusive menu offering for diverse clientele.
• Maintained detailed records of production outputs daily, allowing for proactive adjustments as needed to meet demand fluctuations swiftly.
• Increased customer satisfaction by consistently delivering high-quality baked goods and maintaining a clean, organized work environment.
• Made daily production lists. Order all ingredients and supplies needed for weekly production.
• Engage with customers to make sure we produce the desserts and cakes they order.
• Coordinated staff schedules efficiently while minimizing overtime expenses and maintaining optimal staffing levels during peak business hours.
• Collaborated closely with other department heads to align cross-functional goals and strategies for company-wide success. Tested and worked with products from multiple companies including Dawn Food, Pillsbury, Henry and Henry and Brill .

Open and in house bakery for the Banquet Hall. Produces, baked and decorated and produces until staff was prepared to take over.

Menu preparation and production using products that fit a weekly budget while maintaining a certain level of quality.

Sat with customers to sell upgraded products. including wedding cakes, plated desserts cookies and pasties. While also discussing and accommodating special request.

Sold upgrade dessert packages.