Head Baker
L'Angelou Patisserie - EdinburghOctober 2024 to November 2024
- Developed and mastered a variety of sourdough recipes, including rye, wholemeal, and white, showcasing expertise in artisanal bread-making.
- Refined and updated my skills in producing viennoiseries, such as croissants, suisses and pain au chocolat, achieving proficiency in line with the company's high standards.
- Achieved Hygiene Level 2 certification, ensuring compliance with food safety standards.
- Crafted an assortment of biscuits and quiches, expanding the bakery's product range and appealing to diverse customer tastes.
- Revamped and maintained the recipe book, enhancing efficiency through clear formatting and color-coded organization. This approach ensured that all workers, regardless of experience or visual ability, could easily follow recipes without error.
- Innovated and introduced new recipes, reducing waste through creative recycling methods for unsold dough, contributing to both sustainability and profitability.
Head Baker
La Barantine - EdinburghOctober 2019 to September 2024
- creating new products: seasonal (6 per year) and regular products boosting sales and increasing customer reach. For example, cinnamon buns (new product achieving 300 sales per week), pumpkin bread (the overall weekly takings of just this one seasonal product were equivalent to the shop's monthly production takinga) zebra bread, seeded baguette etc.
- achieving the title of 'the best bakery in Scotland'
- regularly training up two new apprentices and workers per year
- responsibility for all bread production for 4 branches in Edinburgh (until Jan 2024 due to organisational restructure)
- proactively and creatively fixing issues with equipment, sales, recipes, team work
- continually optimising workstations (Excel spreadsheets, team dynamics, food safety, hygiene)
- engaging with customers to gather and implement their feedback
Bakery Worker
Soderberg - EdinburghNovember 2018 to October 2019
- learning the Swedish traditions of bread making
- working in a team of 4 bakers, supplying bread to 7 branches in Edinburgh
- skills honed: laminating, pastry (cakes), attention to detail, working as a team player in an extremely fast-paced environment, food safety, hygiene
Bakery Worker
Le Petit Francais Ltd - EdinburghAugust 2018 to November 2018
- learning the tradition of scone making
- bulk producing by hand (team of 11 bakers)
- managing three 100 litre dough mixers
- managing the proving, glazing, baking of all viennoiserie production
- skills honed: attention to detail, laminating, team working
Baker/Supervisor
Marche conseil - Abymes (GP)September 2014 to March 2018
- full responsibility for all bread production, including supplies to local venues, events and restaurants
- increasing weekly production overnight to supply bread to the hurricane-stricken St Martin in 2017
- running a yearly baking showcase involving the local community, especially young people
- creating new products, for example, pommet (apple brioche), pain décors (artistic bread), new version of pain viennois au chocolat (brioche baguette with chocolate)
- training apprentices
- stock control, equipment and material management (maintenance and upkeep), ordering
