Summary
Overview
Work History
Education
Skills
Personal Information
Awards
Languages
Timeline
Generic

Sara Bradley

Vancouver,BC

Summary

An experienced Baker with passion for creating delicious desserts, pastries and breads. Detail-oriented and works well in fast-paced environments. Skilled in using variety of baking tools and equipment. A skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavours. Well-versed in proper function and maintenance of bakery utensils and equipment. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

11
11
years of professional experience

Work History

Baker

Terra Breads
06.2018 - Current
  • Started working at Terra Breads in 2018 shortly after moving from Ireland
  • Began first few months on the bench area
  • This is where shaping of all the breads takes place including different sourdoughs, French loaves and baguettes
  • Divided my time between the bench area and the ovens, baking the final product once finished proofing
  • Moved to mixing by end of year and started to learn how to mix and scale different bread doughs by weighing, mixing and scaling them into tubs for fermentation, would feed the mother and prepare different starters that is used for next day's production
  • During Covid I moved around and started helping in different departments, I would mix the granola and prepare the ingredients for both bread and granola
  • In 2020 I started helping in the Pastry department, preparing various products from cookies, muffins, scones, brownies, croissant double bakes and also shaping croissants for the next day's bake
  • I have been full time in pastry for the last 3 years, with the odd days of covering in the bread mixing department
  • I am one of the main employees that does the lamination process for our croissant dough
  • I sometimes open the bakery at 4am.
  • Produced consistently high-quality baked goods for customers.
  • Complied with health and safety codes to protect staff and customers.
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
  • Collaborated with team members to complete tasks and maintain smooth running of bakery.
  • Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
  • Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
  • Increased production efficiency through effective time management and multitasking during busy periods.
  • Trained and supervised new employees on bakery operations and procedures.
  • Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
  • Followed food safety standards when handling ingredients.
  • Cleaned and maintained kitchen equipment and oven.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Prepared dough for variety of pastries, cakes and breads.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Cut and shaped dough for our individual tarts as well as preparing the different compotes for the filling.

Pastry Chef De Partie

Carton House Golf & Spa Resort
01.2017 - 04.2018
  • Daily tasks at Carton House included preparing amenity plates for guest rooms, preparing for Afternoon Tea, preparing scones for the Golf and Linden Tree restaurant as well as different desserts such as lemon drizzle cake, brownies and tarts
  • Helped with the creation of desserts that were put onto our Restaurant menu
  • Main task that also occurred was preparing snacks for companies that were having their meetings in Carton, this ranged from toasted nuts, carrot and ginger shots, fruit platters and mini scones and tarts
  • I was consistently involved in preparing and plating for big banquets like weddings, birthdays, anniversaries and different company parties, this would range from anywhere between 30-50 guests to 200-300 guests
  • Another main task of at Carton was getting the breads and fruit platters and smoothies ready for the Irish Rugby Team, as well as any other visiting sports teams like Newcastle United F.C, Celtic F.C, Shamrock Rovers F.C and the British and Irish Lions Rugby team.
  • Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
  • Worked directly with suppliers to source high-quality ingredients at competitive prices.
  • Collaborated with culinary team to develop innovative dessert menus for special events.
  • Participated in menu planning meetings, providing valuable input on potential dessert offerings.
  • Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
  • Earned recognition from supervisors for consistently going above and beyond expectations.
  • Maintained a clean and organized work area, adhering to strict sanitation guidelines.
  • Consistently met production deadlines while maintaining high-quality standards for all baked goods.
  • Mentored junior pastry chefs, fostering a positive learning environment and strong teamwork.
  • Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
  • Contributed to a positive work environment by maintaining a professional attitude under pressure.
  • Provided hands-on training to new hires, sharing technical skills and industry knowledge.
  • Worked closely with front-of-house staff to ensure seamless communication between kitchen and service teams.
  • Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Followed food safety standards when handling ingredients.
  • Cleaned and maintained kitchen equipment and oven.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Prepared frostings and other toppings for cakes and pastries.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Determined baking times for various items.
  • Supervised and enhanced work of 5-person team producing more than 250 plates per function.

Assistant Baker

The Black Forest
08.2013 - 05.2014
  • Improved consistency of baked goods by accurately following established recipes and paying close attention to detail during preparation stages.
  • Maintained clean, organized kitchen to maximize efficiency and food safety.
  • Assisted up to 100 customers per day with helpful attitude and positive approach.
  • Lifted and moved items weighing over 25kg pounds using proper lifting techniques.
  • Gained proficiency in operating various baking equipment, ensuring consistent product quality while minimizing downtime due to maintenance issues.
  • Washed dishes and sanitized prep area at end of each shift.
  • Assisted head baker in creating unique and innovative recipes, resulting in a diverse and appealing product selection.
  • Supported bakery operations by accurately measuring ingredients, mixing doughs, and preparing batters for various products.
  • Developed strong time management skills through prioritizing tasks during busy shifts for optimal productivity.
  • Followed production chart to keep hot, fresh products available daily.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Participated in weekly inventory counts and ordering processes, ensuring the bakery was stocked with necessary supplies for smooth operations.
  • Decorated baked goods and designed visually appealing displays of finished products.
  • Utilized professional development opportunities to expand baking knowledge and stay current on industry trends, incorporating new ideas into daily routines.
  • Crosstrained in multiple roles within the bakery setting to provide support as needed during peak hours or staff shortages.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Accurately operated cash register to process customer payments.
  • Prepared salads, soups and sandwiches for customers.
  • Brewed coffee and tea and changed out drink station syrups.
  • Filled out daily shift log to record amount of food prepared, used and leftover.

Education

Bachelor of Science - Baking And Pastry Arts Management

Technological University Dublin
Dublin, Ireland
01.2017

Certificate - Professional Cook

Dunboyne College of Further Education
Meath, Ireland
01.2014

Skills

  • Currently a First Aid Responder in the Workplace
  • Team Player and Active listener and learner
  • Food safety and sanitation, including Allergen awareness
  • Adaptive and creative
  • Dough handling, preparation and baking and Bread mixing & baking
  • Product presentation
  • Opening and closing duties
  • Kitchen Equipment Operation and Equipment cleaning
  • Waste Reduction and Stock rotation
  • Pastry preparation, pre-scaling recipes
  • Holiday baking and of Traditional baked goods, speciality breads, Cake and Pastry Decoration
  • French baking techniques
  • Reliable and Responsible, team cooperation, critical thinking and communication

Personal Information

Title: Pastry chef

Awards

Silver in Competition Class Cold Soufflé - Panel Chefs of Ireland - 2014

Languages

English
Native or Bilingual
French
Elementary
Irish
Native or Bilingual

Timeline

Baker

Terra Breads
06.2018 - Current

Pastry Chef De Partie

Carton House Golf & Spa Resort
01.2017 - 04.2018

Assistant Baker

The Black Forest
08.2013 - 05.2014

Bachelor of Science - Baking And Pastry Arts Management

Technological University Dublin

Certificate - Professional Cook

Dunboyne College of Further Education

Similar Profiles

CREATE PROFILE
Sara Bradley