Long Truong Quang

Supported large-scale bakery production for retail and food service operations

Followed standardized recipes and brand specifications to ensure consistency

Rotated across multiple stations: dough preparation, shaping, baking, and product display

Maintained quality control during peak hours and high customer traffic

Assisted with inventory rotation and freshness management according to company policies

Produced artisan breads and viennoiseries including sourdough, baguette, croissants, and laminated dough

Executed daily production based on prep lists, proofing schedules, and baking timelines

Maintained consistent product quality in a fast-paced commercial kitchen

Followed food safety, sanitation, and hygiene standards at all times

Collaborated closely with head baker and kitchen staff to improve workflow and reduce waste