Soha Esmaeili

Hands-on bakery professional with 8 years of experience in commercial baking, pastry production, cake decoration, and bakery operations, including 3+ years of supervisory and team-leadership responsibility. Currently a Senior Baker in a high-volume Canadian production bakery supporting multiple retail locations, with strong expertise in laminated dough, breads, pastries, production planning, quality control, staff training, inventory, and food safety.

Senior Baker at Gabi & Jules Handmade Pies and Baked Goodness (2023-09 – Present)

• Lead daily production workflow in a high-volume central bakery supplying multiple retail locations, supporting accurate, consistent, and on-time production.
• Train and mentor bakers on production procedures, baking techniques, product standards, food safety, and efficient workflow.
• Plan production priorities and quantities while producing breads, pastries, pies, cakes, and laminated products, including dough rolling, sheeting, and croissant production.
• Perform quality-control checks for taste, appearance, quantity, and presentation to maintain consistent product standards.
• Support ingredient inventory, supply planning, stock availability, and waste reduction to keep production running efficiently.

Cake Decorator, Baker & Founder at Soha Sweets (2020-11 – Present)

• Founded and managed a custom baking business specializing in celebration cakes, specialty desserts, and made-to-order products for weddings, birthdays, graduations, and seasonal events.
• Designed and produced custom cakes using buttercream, fondant, royal icing, specialty creams, and advanced decorating techniques.
• Managed customer consultations, production planning, pricing, packaging, purchasing, inventory, product development, and social-media marketing.

Bakery Supervisor at Sara Cake Studio (2017-12 – 2020-08)

• Supervised daily bakery operations, delegated responsibilities, coordinated staff workflow, and monitored completion of production requirements.
• Trained and mentored employees on bakery procedures, baking techniques, customer service, quality expectations, and food-safety practices.
• Planned staff schedules and task assignments while managing inventory, supply ordering, stock rotation, and ingredient usage.
• Monitored product quality and operational performance and contributed to new recipes, seasonal products, promotions, and special events.

Chemical Engineering – Azad University Central Tehran (2018)