Summary

Overview

Work History

Education

Skills

Timeline

Rhonda Johnson

Baker

Summerville,SC

Summary

Outgoing, energetic Baker with 23 years experience setting high standards of customer service and product excellence. Expertise includes grocery store mass production with focus on different types of breads. Exceeds performance targets with quality baking and great leadership abilities. History of growth, customer satisfaction and exemplary health scores.

Overview

4

4

years of post-secondary education

7

7

years of professional experience

Work History

Baker

Publix Bakery

Goose Creek , SC

07.2014 - Current

Promoted freshness by following product rotation and stocking procedures using techniques such as (FIFO) first in, first out method.
Diversified bakery operations by leading baking demonstrations and classes.
Resolved customer concerns with positive approach and constructive strategies.
Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule. We use a system called FPR, which is Fresh Product Rotation.
Replenished and rotated food items, following correct food cooling and storage procedures.
Developed new products based on seasonal ingredients, holidays and dessert trends.
Cleaned and maintained kitchen equipment and oven.
Managed team performance, including training, and motivating employees.
Operated baking machinery, including steam ovens, mixers, dough rounders, sheeters and ensured machine safety.

Education

Bachelor of Arts - Interdisciplinary Studies With Education

North Greenville University

Tigerville, SC

08.1998 - 12.2002

Skills

Highly Organized

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Timeline

Baker

Publix Bakery

07.2014 - Current

Bachelor of Arts - Interdisciplinary Studies With Education

North Greenville University

08.1998 - 12.2002