Julia Zorzi

Baker:

• Partnered closely with owner to develop the dessert, lunch, and dinner menu for the sister establishment, Bistro 33
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining clean, organized workspace.
• Developed creative seasonal recipes, attracting new customers while motivating colleagues and team members to explore their own creative potentials.
• Operated and maintained bakery equipment, including ovens and mixers.
• I independently managed the production and supply of baked goods for three distinct locations owned by same proprietor.
• Produced diverse array of baked goods including cookies, cakes, scones, bread, doughnuts, and brownies. Additionally, adept in crafting frosted, iced, and decorated cakes, and meticulously prepared all components for dessert plating, catering to both restaurant patrons and event guests.
• Followed food safety standards when handling ingredients
• Created appealing displays to showcase products in restaurant.

Kitchen Manager:

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Adjusted to diverse team dynamics to foster a positive work atmosphere conducive to both professional growth and camaraderie, encouraging honesty and enjoyment among team members.
• Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Assigned food preparation responsibilities to kitchen staff, ensuring proper execution and quality control through consistent follow-up and supervision
• Motivated staff to perform at peak efficiency and quality.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Managed food preparation and inventory management to ensure enough stock during peak times and special events.
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
• Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.

Cook:

• Streamlined kitchen operations with effective communication and collaboration among team members.
• Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Managed opening and closing shift kitchen tasks.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Implemented and participated in food tastings and taste tests.

• Accustomed myself to new culture and respected and applied skills to adhere to baking standards of culinary history and traditional baking recipes to its high quality standards.
• Collaborated and communicated with team members to maintain a positive and productive work environment, ensuring smooth daily operations.
• Upheld stringent cleanliness standards by thoroughly sanitizing all work surfaces, utensils, and equipment after each use.
• Demonstrated adaptability by quickly learning and fulfilling various roles within the bakery operation as needed, including mixing doughs, shaping pastries, and operating ovens.

• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Collaborated with culinary team to create unique dessert offerings that complemented main dishes.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Maintained well-organized mise en place to keep work consistent.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing
• Prepared dough for variety of pastries, cakes and breads according to company recipes.
• Consistently met deadlines for high-volume orders during peak business hours or special events.

• Managed production of all cream pies, and variety of cakes.
• Maintained high-quality standards by closely monitoring baking processes, adjusting recipes as needed for optimal results.
• Improved overall efficiency by assisting with staff training initiatives, sharing industry knowledge, and best practices with colleagues.
• Produced high volume of product for our retail service, personal orders and requests, and distribution to wholesale customers.
• Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and ensure high standard of quality.
• Measured and mixed ingredients accurately to assist in baking process.
• Facilitated team growth and constructive positive attitude to create a healthy productive work environment.