Jap Semana
TORONTO,ON
Summary
Detail-oriented baking professional with experience in mixing, shaping, proofing, and baking bread products to recipe standards. Strong spatial awareness and teamwork help maintain quality and efficiency. Able to train new staff and support recipe improvements.
Overview
2
2
Languages
4
4
years of professional experience
Work History
Bread Baker
Blackbird Baking Co.
01.2023 - Current
- Experienced in mixing dough for baked goods according to recipe specifications. (Sourdough loaves, baguette, pullman, ciabatta, focaccia, stiff levains).
- Proficient in bread shaping (sourdough batard, sourdough boule, baguette, 4-strand challah, pullman, brioche).
- Monitored fermentation, proofing, and dough readiness for baking.
- Loaded ovens and tracked bake times, colors, and crust development.
- Skilled in bread scoring (baguettes and sourdough loaves).
- Trained in accurately scaling flour and other ingredients for creating bread products.
- Operated industrial-sized ovens to bake bread products according to established recipes.
- Contributed ideas on how to improve existing recipes (increase in hydration, extending or reducing fermentation time).
- Inspected baking equipment in accordance with cleanliness and safety standards.
- Oversaw training to assist new staff members in professional development.
Education
Bachelor of Arts - Consular And Diplomatic Affairs
De La Salle - College of St. Benilde
Manila, Philippines12-2012
Skills
- Time management
- Organization
- Multi-tasking
- Spatial awareness
- Problem solving
- Dough fermentation
- Bread scoring
- Basic knife skills
- Team management
Languages
English
Native/ Bilingual
Tagalog
Native/ Bilingual
Timeline
Bread Baker
Blackbird Baking Co.
01.2023 - Current
Bachelor of Arts - Consular And Diplomatic Affairs
De La Salle - College of St. Benilde