Bakery Workers are responsible for preparing bakery products under the surveillance of a head baker. Before declining a patient transfer request, Clinical Coordinator must gain approval from Admin on Call and/or CNO, Consistently rounds on all patients (every 2 hours during the day and every 4 hours at night) unless otherwise engaged, In an effort to become proficient in every department, be committed to cross train to all departments (Medical/Surgical, ICU, ER, OB, and/or any other hospital departments) as needed, The Clinical Coordinator acts as a flexible team member who may work throughout the hospital and may be subjected to irregular hours/shifts, Assists with department staff meetings and attends other meetings as assigned, Engages in staff development, arranging regular in-services as well as providing individual instruction and orientation. Bakery Manager Resume Examples. A typical sample resume for Baker emphasizes baking skills, attention to details, food storage knowledge, organization, time management, and teamwork. It is recommended that the resume should always be saved as a PDF file because it keeps the content intact. Assists provider with diagnostic/therapeutic procedures in a safe, clean, competent manner/environment, Provides clinical telephone communication as defined by policy and per provider instructions, Assists in emergency situations under the direction of the provider, RN, or LPN, Must possess a valid state driver’s license, Must possess automobile liability insurance, Must wear seat belts at all times while driving, Dependable transportation kept in good working condition, Must be able to drive an automobile in all types of weather conditions, Currently certified in the State of Employment, Prepare product using all methods of baking and pastry preparation using established recipes, portions and methods prescribed by the Company in a sanitary and timely manner, Maintain a clean work area, including the washing of pots, pans and other kitchen items and taking out trash while following established safety standards and safe food handling guidelines, Duties may differ based on assigned work location, American Heart Association (AHA) Basic Life Support (BLS) certification - If certification is from another agency, certification from AHA must be obtained within 90 days of hire, Nursing Assistant training is required or successful completion of either practical nurse fundamentals or comparable experience upon review, Florida Nursing Assistant Certification, OR Certified or Registered Medical Assistant with comparable hospital experience, Demonstrates through behavior Florida Hospital’s Core Values of Integrity, Compassion, Balance, Excellence, Stewardship and Teamwork as outlined in the organization’s Performance Excellence Program, Assists in the delivery of patient care as a team member by performing patient care tasks under the direction of a registered nurse, Performs properly and legibly documents and reports all procedures in accordance with department policy, Participates in obtaining a nursing history. Font type: Century Gothic or Times New Roman. Two years of experience of baking for gluten-free, vegan and alternative diets. Follows recipes and/or product directions to prepare items from scratch such as bread, rolls, muffins, biscuits, etc. Bakery Worker Resume Examples. Common duties described in a Bakery Assistant resume are taking customer orders, answering to customer inquiries, packaging baked goods, maintaining stocks, checking expiration dates, and keeping the working area clean and organized. A hardworking, punctual and safety conscious baker who has considerable experience of working within a bakery environment, producing large volumes of items that are shipped to retail stores. You can also keep your own blog and this will open up unlimited career opportunities for you. Scheduled hours will vary. ResumesBot provides classy resume writing services that are working for you right now! Resumes . Making a wide variety of icings and fillings from scratch. Using machinery and technology in the bread-making process. ), Must qualify for a license with the Ohio State Gaming Commission and meet any credentialing requirements of the Ohio Gaming Control Board, Must be able to walk, sit, stand, bending and lift, Physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 100 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces, Commitment to building customer relationships and loyalty through personal interaction and the maintenance of a client file, Possesses drive, is goal-oriented, has an entrepreneurial outlook, Enjoy meeting and interacting with customers; demonstrates an energetic and positive attitude, Understanding of Food and Safety Regulatory requirements, Food Unit Standards 168, Good knowledge and practice of skilled and contemporary baking practices and methods, Enthusiasm, commitment and passion for the industry, Time management skills in a fast paced environment and initiative, Using a working knowledge of all general food service area positions , this position “fills in” for any one of these positions at a moment’s notice, May orientate and oversee training of new crew members, At least two (2) years of directly related vocational training (candidates without such training need two additional years of related experience), At least three (3) years of directly related cooking experience which demonstrates a working knowledge of baking techniques, general food production, food service production, food service positions, equipment, and supervisory techniques, Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time, Maintains solid knowledge of all food products, Assists Helpers and Chefs as needed in execution of production, Complete knowledge of and comply with all departmental policies, procedures, and standards, Ability to use the following equipment: Stoves, ovens, steamer, grill, microwave oven, slicer, buffalo chopper, mixer, balance scale, kitchen utensils and small hand equipment, Basic knowledge in use of computers and printers, Able to follow detailed written or verbal instructions, Spreads or sprinkles a range of various toppings on specialty baked items, Prepares compotes, gelatins, custards, meat pies, fillings, and other finishes as required, Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions, Answer, report and follow executive or sous chef’s instructions, Clean up station, then label and store leftover food, Measure and assemble ingredients for menu items, Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours, Properly store food items at appropriate temperatures, Rotate food inventory as required by established procedures, Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift, Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices, Follow procedures and directions of Baker and management, Does specialized pastries for catering events and specialized decorating when needed, Assisting in baking breads, pies, cakes, cookies and other pastries as necessary per the provided production and catering sheets; assists in production planning to meet daily requirements, Follows proper serving methods, including serving correct portion sizes, Additional tasks and responsibilities may be assigned, Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions, Comprehend basic written and verbal communication process, Must have at least 6 months experience in similar full service restaurant or equivalent schooling, Position requires an extensive knowledge of basic cooking techniques: grilling, sauté, griddle, fryer, baking, broiling etc, Performs rudimentary baking for daily consumption, Follows recipes and/or product directions to prepare items from scratch such as breads, rolls, muffins, biscuits, etc, Measure and mixes baking ingredients using a variety of devices, Applies some advanced skills including basic decorating/finishing of baked goods, Must be to read, understand, follow recipes, and food production information, Adhere to uniform policies including proper protective equipment, Properly operate bakery equipment and wear proper personal protective equipment (e.g., mixer, sheeter, molder, divider, pallet jack, rounder, cookie cutting machine, donut cutter, scraper, scales, knives, oven, timer, racks, shrink wrapper, telephone, decorating tube, bread slicer, labeler, cleaning utensils, glazer, air brush, spatula, chemical resistant gloves and splash goggles) according to company guidelines, Ensure dough is mixed properly; plan production and adjustment to meet plan target, ensure proper ingredients and consistencies, and cut off manageable sections for production, Complete bench work; divide dough into appropriate weighted/sized units; feed/remove dough from the depositor; prepare dough for proofing and baking, Verify items are fully proofed, ensure proper oven space and load items or racks into the oven; monitor proper baking time/temperature for products, Pull frozen product, cut doughnuts and mix/mold dough to be baked the next day, Ensure proper inventory levels exist, communicate supply levels and verify invoices on product received, Prepare/fry batter; prepare fried products for sales floor, Assist associates and customers in other Bakery areas, Comply with and reinforce all food safety and safety regulations/guidelines/procedures and programs; identify unsafe conditions and notify store management, Practice preventive maintenance by properly inspecting equipment; notify appropriate department or store manager of items in need of repair, Physical demands include, but are not limited to, frequently stooping/bending, walking on uneven ground, turning, standing, reaching, kneeling and climbing ladders, lifting/carrying objects 15 to 100 lbs., pushing/pulling 220 to 550 lbs., working in a hot environment and close to heated surfaces, Ability to process laminated dough from scratch, Prepare morning pastries to including danishes, muffins, muffins, scones, breads, croissant, etc, Prepare items according production schedules of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up stations, Ability to follow directions and complete all tasks in a timely manner, Previous experience in a high volume/production environment, Model "Customer 1st" behavior; deliver and encourage other associates to deliver excellent customer service, Prepare frozen product for afternoon and next day sales, Bake bread product for afternoon and next day sales, Bake croissants, cookies, pies, and cinnamon rolls, Perform housekeeping duties in department, Perform backup functions for counter person, Make public announcements regarding specials, ads, new items, and fresh bakes, Comply to all safety guidelines and standards, High school diploma or general education degree; or combination of relevant education and experience, Ability to work weekends on an occasional basis and overtime as needed, Familiarity with bakery terms and processes, Fred Meyer lift truck certification/license, Demonstrate teamwork to ensure customer satisfaction and a pleasant working and shopping environment, Gain and demonstrate working knowledge of all Bakery equipment; perform baking procedures including mixing, prepping, proofing, baking and frying, Ensure proper product preparation, packaging, presentation, rotation, and replenishment, Verify in-stock position of available product, Consistently execute all Bakery standard operating procedures (SOP’s), Physical demands include, but are not limited to, frequently lifting/carrying objects 15 to 100 lbs., turning, pushing/pulling objects 220 to 550 lbs., walking on uneven ground, standing, reaching, stooping/bending and exposure to hot surfaces and work in hot environment; occasionally lift/carry objects 40 to 100 lbs., pushing/pulling objects up to 2,500 lbs., climb ladders, stoop, crawl, Make sure all orders are filled and delivered if necessary, Provide the highest quality that we can give, Oversee and help in product rotation, like with the fruit, dairy products, etc, Check all orders on a daily basis, to make sure that all is ready to go. at a continuous schedule, Physically prepare, cook, bake, and dish up bakery items going into freezers and walk in boxes standing for hours at a station, Assist in maintaining food and labor costs determined by the Executive Chef, Assistant Executive Chef and Pastry Chef, Minimum one year experience in a culinary operation as a baker, Must complete training or certification required for the position, Demonstrates ability to produce all recipes on restaurant menus in a consistent manner in accordance with menu standards, Demonstrates ability to perform advanced production and service skills to include set-up tasks of every station in the kitchen, Possesses ability to take inventories, place orders, receive orders and will be required to carry out all, Can delegate shift station responsibilities and supervise kitchen when called upon, Demonstrates the ability to handle varying business with little assistance, Complies with departmental policies as well as with Company rules, regulations, and policies set forth in the employee Handbook, Reports with proper tools clean uniform and recommended footwear at the stated time, Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation and safety regulations, Responsible for planning, organizing, production and baking, Must be highly organized and always have a sense of urgency - required, ServeSafe or Food Handler’s certification (or be able to attain) - required, Actively pursuing an undergraduate degree in accounting, accounting information systems or finance and plan to work full time in 2020, Plan to actively pursue an internship in summer 2019, Outstanding academic performance required, with a minimum overall GPA of 3.2, Excellent written/verbal communication and collaboration skills, Integrity within a professional environment, Maintain a solid knowledge of all food products, Regularly run for food and restock all kitchen supplies and food items required for service, Assist in the decorating of cakes and pastries, Versatile in preparing all mis en place required for production, Assist Helpers and Chefs as needed in the execution of production, At least 1 year of previous baking experience, Ability to maintain complete knowledge of and comply with all departmental policies, procedures, and standards, High school diploma or equivalent required, Ability to speak read and write in English required, Ability to work standing for 8+ hours required, Must be 18 years of age or older required, Progressive culinary experience working in a kitchen with an emphasis on line cooking in fine dining and high volume preferred, Coordinate with Supervisors, Sous Chefs, and Lead Warehouse Clerk daily to organize timely meal requirements ensuring consistency in quality, taste and presentation, Follow and enforce kitchen safety regulations. 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