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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfessional SummaryCULINARY R&D SPECIALIST WITH EXTENSIVE BAKING & PASTRY CHEF LEADERSHIP EXPERIENCEForward-thinking, quality-focused professional proven in leading as Plant Manager, all R&D phases of new & current product development. Strong training pedigree in baking and pastry arts with natural ability to lead multidisciplinary teams. Key Skills:Culinary R&DOperations ManagementAdvanced Baking & Pastry ArtsProduct Development LifecycleQuality AssuranceCost / P&L ControlVoice of CustomerProduction ManagementTeam Training & LeadershipCatering OperationsCross-Team CollaborationCommunicationsDirector of R&D/Operations, Juniors Cheesecake, Burlington, NJ May, 2021 PresentDesign programs and systems for over eight million pounds of cream cheese we go through each year.Develop new products with efficient lines to execute high volumeOversee three retail stores as well as the 100,000 sq. ft. plant in the Burlington New JerseyTeach and train managers to educate associates to work smarter not harder to avoid self-injuryConsult with other companies for R&D and co-packing for their productsTesting-New Products are tested by a Focus Group made up of a select customer baseCatering Chef, Sugar & Spice, Poughkeepsie, NY September, 2006 PresentPlan, create and serve custom meals for weddings and corporate functionsMaintain optimal cost and quality metrics for all productsInterface with guests to gather, assess and translate needs into catering solutionsDirector of Plant Operations, Orwashers Bakery, Bronx, NY October, 2019 February, 2021Set up systems for three retail stores and over 300 delivery costumers daily from one locationDeveloped and setup HACCP, SQF & OSHA standards and guidelinesOversaw three retail stores as well as the 75,000 sq. ft. plant in the BronxTeach and train managers to educate associates to work smarter not harder to avoid self-injuryPlant Manager, Carlos Bakery, Jersey City, NJ September, 2018 September, 2019Started and developed an on-line ordering system for customers to get the same products anywhere in America that is sold in more then 20+ Carlos Bakery locations.Set up SQF guidelines and systems for certificationsDeveloped all QA documents for traceabilityReconfigure and optimize formulas for maximum efficiencySet up lines for cost effectiveness and best use of equipment to lower products costsManager of R&D, Vie de France, Elmsford, NY August, 2017 September, 2018Developed 50+ different items and re-modified 20+ items all Kosher.Starting up new product lines for: Cakes, Cookies, Pies, Tarts and Flat Bread CrackersGuide efficient, cost-effective mass production of 50,000+ pastries weeklyOversee 10-15 line Managers and QASet up nutrition with Packaging, to develop accurate ingredient labelingAnalyze feedback data in conjunction with the Marketing Team of new ProductDirector of R&D/Plant Operations, Katz Gluten Free, Monroe, NY May, 2013 August, 2017Executed all phases of gluten-free product development, from concept to plateOversaw and optimize P&L reports, cost controlManaged the entire Ingredient Supply Chain for quality and origin for all productsWorked with Packaging, to develop accurate ingredient labelingChef Supervisor, Mount Saint Mary College, Newburgh, NY August, 2009 March, 2018Control cooking operations for student population of 2,000Identify and resolve any costing or quality issues in strategic mannerCater private parties and factually events, ensuring positive guest experiencesExecutive Pastry Chef, R&D Specialist, MilMar Food Group, LLC, Goshen, NY July, 2012 July, 2013Guided production of 30+ items made with doughConsult with companies for R&D and co-packingFacilitated mass production of 30,000+ pastries weeklyMentored, trained and led staff of 300+ members against aggressive quality requirementsExecutive Pastry Chef, Babycakes Baker Caf, Poughkeepsie, NY May, 2006 October, 2011Perform all facets of scratch baking, producing innovative new pastry productsPlanned and executed recipes for custom pastriesPastry Arts instructor, Sullivan County Community College, Loch Sheldrake, NY August, 2006August, 2009Developed and delivered culinary curriculum, specializing in Advanced Baking and Pastry ArtsCovered topics spanning bakery management, P&L reports, cost control and team leadershipOwner, Private Bakery Consulting, LLC, Wappingers Falls, NY April, 2000 December, 2006Grew self-built operation from ground up, consulting clients from bakeries, cafes and catering companiesConducted site visits to teach P&L, budgeting, cost control, quality assurance and recipe mixingEarly career experience included additional roles as Executive Pastry Chef and Head Baker.Education & Specialized TrainingsAssociate in Baking and Pastry, The Culinary Institute of America, Hyde Park, NYAssociate in Retail Business Management, Dutchess Community College, Poughkeepsie, NYCertification in Heating Ventilation and Air Conditioning, Dutchess Community College, Poughkeepsie, NYBartender Certificate, New York Bartenders Association, NYFundamentals of Bread, National Baking Center, Minneapolis, MNCertifications: H.A.C.C.P., ServSafe Instructor, Aller Train, New York State/City Certificates of SanitationTrained in: GMP, SQF, FDA and OSHA |
