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
Adaptive and creative
Time management
Flexible & Adaptable
Attention to detail
Knowledge of the baking chemistry
Teamwork and Leadership
Timeline
Baker
Publix Bakery
07.2014 - Current
Bachelor of Arts - Interdisciplinary Studies With Education
North Greenville University
08.1998 - 12.2002