Megan Robinson

• Phone: +353 87 123 4567
• Email: megan.robinson@email.com
• Location: Dublin, Ireland
• LinkedIn: meganrobinsonbaker

Summary

Six years of dedicated experience as a Baker, consistently producing high-quality breads, pastries, and custom cakes for bustling Dublin bakeries. Proven ability to manage daily production schedules, maintain stringent hygiene standards, and innovate new recipes that increase customer satisfaction and sales. Adept at both traditional and modern baking techniques, ensuring consistent product excellence and operational efficiency.

Successfully developed and implemented a new line of gluten-free pastries, contributing to a 15% increase in specialty product sales within the first year. Proficient in managing inventory, minimizing waste, and training junior baking staff to uphold production standards and safety protocols.

Experience

Artisan Baker, The Dublin Bakehouse -- Dublin, Ireland

Mar 2020 – present

• Led daily production of artisan bread, viennoiserie, and cakes, consistently meeting high-volume demands for wholesale and retail customers.

• Innovated and introduced three new sourdough bread recipes, increasing product variety and driving a 10% uplift in daily bread sales.

• Managed ingredient inventory and ordering, reducing waste by 8% through meticulous planning and stock rotation.

• Trained and mentored two junior bakers in advanced dough handling, proofing, and oven management techniques.

Assistant Baker, O'Connell's Patisserie -- Dublin, Ireland

Sept 2017 – Feb 2020

• Assisted head bakers in the preparation and baking of a wide range of pastries, tarts, and celebration cakes.

• Maintained high standards of kitchen cleanliness and organization, adhering to all food safety and hygiene regulations.

• Operated and maintained commercial baking equipment, including mixers, ovens, and proofers, ensuring optimal performance.

• Contributed to recipe development, successfully adapting two classic Irish recipes for modern palates, resulting in positive customer feedback.

Education

Technological University Dublin (TU Dublin), Certificate in Professional Bakery & Confectionery Arts -- Dublin, Ireland

Sept 2016 – June 2017

Dublin Institute of Technology (DIT), Higher Certificate in Food Science and Technology -- Dublin, Ireland

Sept 2014 – May 2016

Skills

Baking Techniques: Sourdough Production, Viennoiserie, Patisserie, Cake Decorating, Bread Making, Laminated Doughs, Gluten-Free Baking, Vegan Baking, Fermentation Control

Kitchen Operations: Inventory Management, Recipe Development, Food Safety (HACCP), Equipment Maintenance, Quality Control, Waste Reduction, Production Scheduling

Tools & Equipment: Commercial Ovens, Planetary Mixers, Dough Sheeters, Proofers, Blast Chillers, Industrial Scales

Customer Service: Order Fulfillment, Product Presentation, Special Request Handling