- 16 Years & 6 Months
Jun 2007 to PresentRio Summers BakeryBaker
Responsible for loking after the kitchen staff work and supervising baking. I decide which savories and sweets need to be prepared and plan supplies accordingly.
Ordering the ingredients accordingly and checking freshness is also my duty. I keep a vigilant check on the staff efficiency and hygiene. It is my duty to ensure that all food items baked are according to the bakery standards and everything on the shelves is fresh.
Feb 2005 to May 20072 Years & 3 MonthsHoffsden BakeryBaker
Served as baking professional at the bakery. It was my responsibility to prepare the pastries and sweets according to the instructions. I was asked to follow the exact recipes of the bakery and I never failed to comply.
It was my duty to instruct the kitchen staff about preparations and then carry out all the baking myself.
I was also responsible for keeping a check on the items that were sold more than others and prepare them by lunch time so that fresh stock remains in the shop till late at night.
LanguagesGermanNative or Bilingual ProficiencyEnglish (UK)Professional Working ProficiencyFrenchLimited Working Proficiency
- Clay Oven Baking
- Bulk Baking
- Handling Utensils and Equipment
- Ingredient Check
- Manual Methods
- Food Industry Knowledge
- Food Grade Regulations
- Hygiene and Safety
- Kitchen Staff Handling
Trained young kitchen staff to prepare daily baking routine. I taught them all the basics from sifting, mixing to use of special food processors and dough makers.
Invited on Television for teaching special resipes on air.
Attended baking classes in La'Foodist Paris. It was a great experience that taught me many new techniques and ingredient knowledge.
Participated in Master Chef UK. It taught me a great deal and I learnt how to manage time, quick tasks and challenging ingredient creations.