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495633209128
derekadolpho@hotmail.com
CV Picture
Derek Adolpho Baker
Passionate, creative, experimental and a confident baker. This profession is all I ever wanted to do. I have always been innovative in my baking techniques and have several pastry and savory recipes that are mine exclusively. My adventurous nature has contributed to many a bakeries and has helped grow their businesses. I wish to work on my own and create eateries that people will remember for a long time!

Work Experience

  • 13 Years & 4 Months

    Jun 2007 to Present

    Rio Summers Bakery
    Baker

    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 2007

    2 Years & 3 Months
    Hoffsden Bakery
    Baker

    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.

Education

  • 2003 - 2004

    La'Foodist Paris
    Diploma Baking and Presentation
    Diploma Course.
  • 2001 - 2003

    Schule Schloss Salem
    Secondary School
    A good student.

  • Languages

    German
    Native or Bilingual Proficiency
    English (UK)
    Professional Working Proficiency
    French
    Limited Working Proficiency
  • Technical Skills

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    • Clay Oven Baking
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    • Bulk Baking
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    • Handling Utensils and Equipment
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    • Ingredient Check
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    • Techniques
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    • Manual Methods
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    • Food Industry Knowledge
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    • Food Grade Regulations
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    • Hygiene and Safety
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    • Kitchen Staff Handling
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  • Training

    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.

  • Specal Courses

    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.

Activities & Interests

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