Lourdes Navarro

• Reduced operational costs through comprehensive process improvement initiatives and resource management.
• Accomplished multiple tasks within established timeframes.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Leveraged data and analytics to make informed decisions and drive business improvements.
• Oversaw a team of 15 employees, providing coaching and guidance to optimized performance and productivity.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.

• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Trained new employees on bakery methods and procedures.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Processed customer orders and payment transactions.
• Followed food safety standards when handling ingredients.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Provided excellent customer service.

• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
• Followed food safety standards when handling ingredients.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Trained new employees on bakery methods and procedures.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Trained kitchen staff to perform various preparation tasks under pressure.

Lead and manage logistics operations for a high-volume retail store, ensuring efficient inventory management and product flow.

Oversaw a team of 45 employees, support with trainings,and overall performance and productivity.

Fostered a culture of accountability and responsibility among the team members, resulting in consistently high standards of service.

Manage inventory yearly company inventory.

Collaborate with peers to improve operational processes and drive continuous store improvement.

• Maintained excellent working relationships with customers by efficiently responding to inquiries and complaints.