Rebecca Toubes

• Produce most of the baked items we offer, such as bread, cakes, pastry, bars, icings, fillings, and cupcakes
• Decorate cakes as needed to assist decorating staff
• Order ingredients and manage inventory
• Schedule back-end staffing
• Train all back-end staff
• Monitor opening and closing shifts
• Handle bank deposits and payroll distribution occasionally

Job Evolution: When I started at The Bake Shoppe, I was a part-time clerk. I quickly learned all aspects of how the store operated and was promoted several times. I have had a large part in new product development. When needed, I have helped with conflict resolution between employees. Before being promoted to lead baker, I had a lot of customer interaction and enjoyed that aspect of the job very much. Multi-tasking and time management are very important parts of the job where I have excelled.

Mission Statement: I take pride in any job that I do and want to contribute in any way that I can to build a supportive, efficient atmosphere for staff and patrons.

• Prepared dough and batters for bagels, maintaining quality standards
• Operated ovens and baking equipment to ensure optimal performance
• Managed inventory levels, restocking supplies to meet production demands
• Trained new staff
• Complied with health and safety codes to protect staff and customers
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock
• Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes

• Baked product
• Prepared sandwiches
• Completed prep work
• Helped with scheduling
• Monitored inventory and ordered ingredients
• Conducted training