Nicole Stoute
Seabeck,FL
Summary
Adept at optimizing bakery operations, I significantly reduced customer wait times at Publix by streamlining processes and enhancing product quality. My expertise in dough handling and commitment to cleanliness standards, coupled with a knack for exceptional customer service, drove increased satisfaction. Skilled in both team collaboration and creative problem-solving, I excel in fast-paced environments.
Passionate and creative individual with talent for producing visually appealing and delicious baked goods. Knowledge of baking techniques and ingredient functionalities, coupled with skills in precision and time management. Committed to delivering high-quality products that delight customers and enhance bakery's reputation.
Overview
1
1
year of professional experience
Work History
Baker
Publix
09.2023 - 03.2025
- Optimized efficiency during peak times with proficient time management.
- Kept precise records of baking supplies and ingredients.
- Handled customer orders and payment processing.
- Worked with team to ensure efficient operation of bakery.
- Cleaned and maintained kitchen equipment and oven.
- Provided excellent customer service, answering questions about products and offering personalized recommendations based on individual preferences.
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
- Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
- Packaged finished products for sale.
- Complied with health and safety codes to protect staff and customers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Operated and maintained bakery equipment, including ovens and mixers.
- Produced consistently high-quality baked goods for customers.
- Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
- Managed customer service operations, including taking orders and resolving complaints.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Managed display cases to verify freshness and attractiveness of products.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cut and shaped dough for pies, rolls and other pastries.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Replenished bakery items in display cases.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepared dough for variety of pastries, cakes and breads.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Determined baking times for various items.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Streamlined baking processes, reducing preparation time without compromising quality of baked goods.
- Achieved significant reduction in customer wait times by optimizing workflow and baking schedules.
- Increased customer satisfaction with friendly and efficient service.
- Maintained cleanliness and organization in baking area, meeting health and safety standards.
Education
Diploma in Pastry Arts - Pastry Arts
Auguste Escoffier School of Culinary Arts
Online04-2024
Skills
- Team player
- Customer service
- Active listener
- Food safety and sanitation
- Attention to detail
- Kitchen safety
- Cleanliness standards
- Oven operation
- Adaptive and creative
- Quality control
- Time management
- Dough handling
- Management
- Bread making
- Product presentation
- Opening and closing duties
- Basic math
- Kitchen equipment operation
- Waste reduction
- Pastry preparation
- Holiday baking
- Cake decorating
- Traditional baked goods
- Excellent math skills
- Portion control
- Minimize ingredient waste
- Recipe creation and conversion
- Stock rotation
- Recipe development
- Allergen awareness
- Specialty breads
- Ingredient selection
- Batter and filling preparation
- Scaling recipes
- Chocolate tempering
- Temperature control
- Icings and fondant
- Fondant application
- Vegan baking
- Multitasking and organization
- Team collaboration
- Verbal and written communication
- Creative problem solving
- Hand-eye coordination
- Physical stamina
- Inventory management
- Equipment maintenance
- Production scheduling
Timeline
Baker
Publix
09.2023 - 03.2025
Diploma in Pastry Arts - Pastry Arts
Auguste Escoffier School of Culinary Arts
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