Jean Rodney Thierry Gilbert
Flacq,Bel Air
Summary
Creative professional in culinary arts, specializing in baking, known for high productivity and efficient task completion. Skilled in dough preparation, decoration techniques, and flavor pairing. Excel at time management, teamwork, and adaptability, ensuring success in fast-paced kitchen environments.
Personable bakery professional offering expertise in company menu items and suggesting catered solutions to meet customer needs. Skilled in cleaning and using bakery equipment and assisting with bakery tasks.
Overview
19
19
years of professional experience
Work History
Head Baker
Fourseasons
Flacq, Bel Air
09.2011 - Current
- Implemented changes in production methods based on customer feedback.
- Rolled and kneaded dough in preparation for cutting and shaping.
- Ensured all safety standards were met in accordance with health regulations.
- Ordered ingredients and equipment needed for daily baking tasks.
- Analyzed customer feedback to improve products and services offered by the bakery.
Baker
Le touessrok
Flacq, Bel Air
07.2006 - 01.2010
- Cleaned work areas, utensils, equipment and surfaces between batches of products.
- Baked fresh bread and pastries for cafes and restaurants.
- Wrapped items in plastic in preparation for display and to sell to customers.
- Finished baked goods with glazes, icings and other toppings.
- Collaborated with other bakers on staff to complete tasks efficiently within set deadlines.
Education
High School Diploma -
SIG SSS
Quartier MillitaireNtc 3 -
EHSGD
Ebene Skills
- Pastry preparation
- Workplace safety
- Creative flair
- Pastry baking
- Allergy awareness
Languages
French
First Language
English
Upper Intermediate (B2)
B2
Timeline
Head Baker
Fourseasons
09.2011 - Current
Baker
Le touessrok
07.2006 - 01.2010
High School Diploma -
SIG SSS
Ntc 3 -
EHSGD