Linda Sue Ann Carvo Cancino

• Spearheaded the development of Japanese-inspired pastries with a Peruvian twist, contributing to a unique fusion menu
• Enhanced dessert offerings to cater to diverse customer preferences, resulting in a significant increase in dessert sales
• Managed in-store, pick-up orders and catering needs.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Implemented strict quality control standards, ensuring consistency and high customer satisfaction

Key Achievements:

• Introduced a seasonal dessert menu that led to a 20% increase in dessert sales during special occasions
• Implemented cost-effective ingredient sourcing methods, resulting in a 15% reduction in pastry production costs while maintaining quality
• Trained and mentored junior pastry chefs, elevating the overall pastry quality and consistency.

• Specialized in creating traditional Peruvian pastries, incorporating authentic flavors and ingredients
• Worked closely with the culinary team to develop and execute new pastry items for seasonal menu changes
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Key Achievements:

• Planned promotional menu additions based on seasonal pricing and product availability reducing food waste in 10%
• Revamped the dessert menu, introducing modern twists to traditional Peruvian pastries, resulting in a 15% increase in dessert sales
• Collaborated with the head chef to create dessert pairings for special tasting events, receiving praise from both customers and critics.

• Crafted a wide range of international pastries, offering a diverse and enticing menu to customers
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Collaborated with the kitchen team to create unique and delicious pastries for special events and holidays
• Cycled menus to keep offerings fresh and interesting for customers.

Key Achievements:

• Streamlined production processes, reducing prep time for key pastries by 20% while maintaining consistent quality
• Developed a range of gluten-free and vegan pastries, expanding the customer base and increasing sales by 25%
• Implemented an inventory management system, reducing wastage and saving the bakery 10% in ingredient costs.