Executive Pastry Chef

• Jul 2018 - Present

Executive Pastry Chef

• May 2017 - May 2017

Product development of all baked goods for Tuts Bakery. Designing and and launching the bakeries in Palo Alto as well as San Francisco locations. Sourcing ingredients and training all bakery staff. Product development of all baked goods for Tuts Bakery. Designing and and launching the bakeries in Palo Alto as well as San Francisco locations. Sourcing ingredients and training all bakery staff.

SR. Food Technologist

• May 2016 - Jan 2017

product development and commercialize products for accounts across the country. product development and commercialize products for accounts across the country.

SR. Food Technologist

• Apr 2011 - Jan 2017

Created new formulas and adjusted existing formulas while ensuring top quality and increasing shelf life. Introduced innovative product reformation and process changes to eliminate major baking issues. Created new formulas and adjusted existing formulas while ensuring top quality and increasing shelf life. Introduced innovative product reformation and process changes to eliminate major baking issues.

Bakery Market Manager

• Sep 2005 - Mar 2011

Served as the Bakery Market Manager for the Northern California East Bay Markets and overseeing seven stores throughout the East Bay. Ensured effective cost balancing and adherence to corporate/baker operational standards. Maintained a culture of operational excellence and quality service. Interpreted corporate policies and enforced Develop and commercialize products for customers across the country, planning all aspects of research and development proposals, and developing procedures for monitoring projects and improving existing lines while increasing shelf life. Create new formulas and adjust existing products while ensuring quality and innovation for customers such as Wal-Mart, Costco, McDonald’s, and Papa John’s Pizza and Safeway/Albertson as well as Save- Mart/Lucky and many more. Introduced innovative product reformation and process changes to eliminate major baking issues. Drove efforts in the development of several new products, including laminated dough such as croissants, Danish (European and French methods), and traditional pan breads and dinner rolls, in addition to butterflake/soft rolls and French rolls, hamburger/hotdog buns and artisan/sprouted grains, ancient grains, cakes, cookies, brownies, bagels and pastries. Developed a hamburger formula for a six-inch bun for the Black Bear Diner, distributing the buns throughout Northern California for the company. Show less