Ronald Proctor Jr

I started out being cleaner/closer shutting down the bakery, my next move was to be promoted to donut fryer and icer. Worked over night frying and decorating fresh donuts daily. The Final position was scratch criosant maker where i displayed a variety of criossants in a 8ft case nade everyday.

Hen House bakery I worked as a baker produ ing bagels from scratch several different batter desserts. Involved in Bread and bun making and help the Tippins pie program.

I have been a bakery manager at five HyVee locations with the main goal of taking care of the customers needs and giving great service. I was task with growing sales, maintaing inventory, keeping labor and shrink within company guidelines. Also being able to train employees in different aspects of the bakery while maitaining a safe and clean working enviroment.

I have worked at several locations as a baker, donut fyer, bun and bread maker and also artisan bread maker. I produce completely from scratch or using mixes and bases and also par bakes. No matter the technique the goal is to make the best quality product.

The last three years I have spent in a bakery plant producing bun and bread for thirty-six stores. I used industrial size hopper base equipment able to produce thousands of unit per hour. Also spent bulk of my time running the ovens proofing and baking hundreds of racks a might.