Fort Atkinson, WI
October 2013 to May 2014
Head Pastry Chef, Made 300 to 400 hundred loafs of bread daily, Also was in Charge of all pastries in the bakery, and all deserts for the 11AM seating and the 5PM seating.
I helped reformulate the Raisin Bread and created consistency in the Bread making.
January 2012 to October 2013
I was the Chef,Prep cook, banquet cook, I developed all the menus and ran the Lunch program and Fish fry by myself also had hand written tickets. I ordered all the food for all functions. Dishwasher and cleaner.
Our Fish fry was a very great sucess.
Bakery Market Manager
June 2001 to April 2011
I have been in the food business for 28 years. I have been a Chef, and a Soux Chef, and also have been in pastries. I have learned to cook all kinds of food across the cultures, American, italain,Indain and some Hispanic food. In Madison Wisconsin I decided to come to and onePanera cafe in Madison. I worked as a baker, until Carlon built 2 more cafes in Madison I was certified to train all new bakers. And one year later I was promoted to Bakery Market Manager. For 9 cafes my responsibilities are to run the bakery program, insure training of all bakers, trainers and BTS. Scheduling, 6 month and one year wage review. Weekly FDF report. Baker Calibrations, follow up on plan of action. Food cost reports, Quality reveiw in all cafes.
4-20-11 to […]
After the Corporate took over, my main responsibilities were: Scheduling 28 bakers and baker helpers along with 2 assistants. 9 cafes. Insured all paperwork was finished by deadline and did all yearly reviews. Also was expected to travel to Milwuakee and Saint Louis Corporate for functions and meetings.
1998 to 2001
I was rehired as a baker. My Duties included baking all requested items off a Pan up form. Cleaning and setting up for the next night or baker.
1996 to 1998
Schaumburg Illinois: I returned to the Hyatt to take over the Pastry Chef's position. Duties included creating my own baking program for the Coffee shop in the Hotel lobby. Baked deserts for the hotel restaurant. Setting up all banquet morning breakfast, lunch and Dinner deserts plates. Baked fresh dough products and had several of my own recipes for the restaurant. After 1 ½ years the Hyatt management decided to end the Pastry program. I was basically opening packaged product not baked on site.
1993 to 1995
Duties included baking all requested items off a Pan up form. Cleaning and setting up for the next night or baker.
1985 to 1993
for the Hotel Café. Duties included Scheduling, payroll, Special entrees of the day, Food cost and Sanitation. Menu building.