Mercy Tshuma
Senior Baker
Dubai
Summary
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. Successful in applying strong communication and problem resolution skills to each customer issue. Solid history of surpassing productivity and quality targets in high-volume settings and skillful in building long-lasting loyal customer relationships
Overview
5
5
years of professional experience
6
6
years of post-secondary education
3
3
Languages
Work History
Senior Baker
Chahrazad Cuisine The Bakery
Dubai
01.2021 - Current
- Analyze customer`s preferences to design and create tailored products.
- Taking orders and resolve customer`s concerns with positive approach and constructive strategies.
- Operate cash registers and process payments accurately.
- Established recipes for new products and improve existing recipes.
- Collaborate with coworkers to complete tasks and maintain smooth running of bakery.
- Produce consistently high-quality baked goods for customers.
- Create appealing displays to showcase products in bakery.
- Replenish and rotate food items, following correct food cooling and storage procedures.
- Clean and maintain kitchen equipment, so as to follow food and hygiene safety rules.
- Mix icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepare dough for variety of pastries, cakes, donuts, doughnuts and determine baking times for various items.
- Decorate cakes, cupcakes and other pastries according to customer requests, with standards of quality, quantity control and presentation.
- Mold 2D and 3D figurines for themed and wedding cakes.
- Package and label baked goods with accurate descriptions and ingredients
Cake Decorator
Broad acres Spar Chartwell
Johannesburg
08.2018 - 04.2020
- Baked gluten-free, vegan and alternative diet treats based on customers' needs.
- Filled out inventory and production sheets and informed head baker of stock levels.
- Resolved customer concerns with positive approach and constructive strategies.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Precisely arranged display cases throughout workday to highlight finished products and to increase daily sales by 10 to 15 percent.
- Prepared special creams and frostings for cakes and other dessert specialties.
- Carefully sculpted figurines, decorations and floral designs using fondant icing and hardened sugar.
- Used variety of baking and decorating tools such as mixers, carving tools and confectionery products.
- Disposed of damaged and expired goods.
Education
High School Diploma -
School of Hospitality And Tourism
Bulawayo Zimbabwe 08.2020 - 10.2020
High School Diploma -
Notation Computers
Bulawayo Zimbabwe 01.2017 - 06.2017
GED -
Sikhulile High School
Bualwayo Zimbabwe 01.2011 - 11.2016
Skills
Adaptive and creative
Recipe creation and conversion
French baking techniques and whole grain baking
Cake decorating, icing and fondant
Menu presentation
Food preparation and safety
Guest relations management
Hospitality service expertise and loss minimizations
Swimming, travelling and shopping
Swimming
Timeline
Senior Baker
Chahrazad Cuisine The Bakery
01.2021 - Current
High School Diploma -
School of Hospitality And Tourism
08.2020 - 10.2020
Cake Decorator
Broad acres Spar Chartwell
08.2018 - 04.2020
High School Diploma -
Notation Computers
01.2017 - 06.2017
GED -
Sikhulile High School
01.2011 - 11.2016