Responsible for loking after the kitchen staff work and supervising baking. I decide which savories and sweets need to be prepared and plan supplies accordingly.
Ordering the ingredients accordingly and checking freshness is also my duty. I keep a vigilant check on the staff efficiency and hygiene. It is my duty to ensure that all food items baked are according to the bakery standards and everything on the shelves is fresh.
Derek Adolpho
Baker
Passionate, creative, experimental and a confident baker. This profession is all I ever wanted to do. I have always been innovative in my baking techniques and have several pastry and savory recipes that are mine exclusively. My adventurous nature has contributed to many a bakeries and has helped grow their businesses. I wish to work on my own and create eateries that people will remember for a long time!
Date of Birth1980/03/12
NationalityUnited Kingdom
Marital StatusMarried
Freelance AvailableYes
RelocationYes
Work Experience
(June 2007 to Present)19 years & 1 month
Rio Summers Bakery
Baker
(February 2005 to May 2007)2 years & 4 months
Hoffsden Bakery
Baker
Served as baking professional at the bakery. It was my responsibility to prepare the pastries and sweets according to the instructions. I was asked to follow the exact recipes of the bakery and I never failed to comply.
It was my duty to instruct the kitchen staff about preparations and then carry out all the baking myself.
I was also responsible for keeping a check on the items that were sold more than others and prepare them by lunch time so that fresh stock remains in the shop till late at night.
It was my duty to instruct the kitchen staff about preparations and then carry out all the baking myself.
I was also responsible for keeping a check on the items that were sold more than others and prepare them by lunch time so that fresh stock remains in the shop till late at night.
Education
(August 2003 to October 2004)1 year & 3 months
La'Foodist Paris
Diploma Baking and Presentation - Marketing
(September 2001 to May 2003)1 year & 9 months
Schule Schloss Salem
Secondary School - Management
Technical Skills
- Bulk Baking
- Techniques
- Food Industry Knowledge
- Manual Methods
- Food Grade Regulations
- Clay Oven Baking
- Ingredient Check
- Hygiene and Safety
- Handling Utensils and Equipment
- Kitchen Staff Handling
Languages
French
Limited Working ProficiencyGerman
Native or Bilingual ProficiencyEnglish (UK)
Professional Working ProficiencyAchievements
Training
Specal Courses
Personal Skills
- Skill
- Knowledge
- Independence
- Team Work
- Communication
- Experimenting
- Time Management
Activities & Interests
Reading
Baking
Talking
Eating
Wine Tasting
Socialising
Cooking
Shopping
