Kayla B. Weatherford
Production Baker
San Antonio, TX · (210) 555 0118 · name@example.com · linkedin.com/in/kaylabweatherford
Key Qualifications
EXPERIENCE
Eleven years of wholesale and commissary bread production on overnight and early morning shifts
INDUSTRIES
Wholesale bread bakeries, restaurant commissary baking, grocery and food service accounts
SPECIALTIES
Lean and enriched doughs, sponge and dough method, formula scaling, rack oven baking, yield control
SYSTEMS
Oracle NetSuite production scheduling, digital batching scales, hazard analysis and critical control points logs
CREDENTIALS
ServSafe Food Protection Manager certification and allergen awareness training
EDUCATION
Certificate in baking and pastry arts from a community college program
Executive Summary
Production baker with eleven years in wholesale bread rooms, running mixers, dividers and rack ovens on overnight shifts. Scales formulas from test batch to two thousand loaves, holds fermentation on schedule, and keeps sanitation records that pass state inspection clean. Trains newer bakers on the make up table.
Signature Achievements
- Cut dough scrap on the sandwich bread line from four percent to one and a half percent by resetting divider weights every two hours.
- Scaled a naturally leavened formula from a twenty pound test batch to a nine hundred pound mix without losing crumb structure or oven spring.
- Held the overnight line at two thousand one hundred loaves a shift through a summer when two of six bakers were out.
- Rewrote the cooling and slicing sequence so finished product reached the trucks by four in the morning, ending late deliveries to twelve grocery accounts.
- Trained nine bakers on make up, proofing and rack loading, six of whom are still working the line.
Professional Experience
Production Baker
Alamo Heights Bread Company, San Antonio, TX 2019 to present
Overnight bread room producing about eleven thousand units a night for grocery and food service accounts across south Texas.
- Mixes lean and enriched doughs to formula and checks final dough temperature on every batch.
- Runs the divider, rounder and molder, then loads and manages three rack ovens through the bake.
- Records cooler temperatures, sanitation steps and critical limits on the hazard analysis and critical control points log each shift.
- Adjusts water temperature and fermentation time against seasonal flour behavior and ambient conditions.
Baker
Rio Grande Commissary Foods, Laredo, TX 2015 to 2019
Commissary bakery supplying rolls, buns and pan breads to a regional restaurant group of thirty locations.
- Produced roll and bun runs to a daily order sheet averaging four thousand units.
- Kept allergen segregation between the plain and the seeded lines with dedicated tools and a full cleaning break.
- Rotated flour, yeast and shortening inventory and flagged short stock before the mixing schedule was built.
Licensure and Certification
ServSafe Food Protection Manager certification, renewed 2024
Allergen awareness certificate issued 2022
Education
Certificate in Baking and Pastry Arts, San Antonio College, 2015
High school diploma, Harlandale High School, 2013
Core Skills
Formula scaling · Sponge and dough method · Dough temperature control · Divider and molder operation · Rack oven baking · Sanitation records · Allergen segregation · Scrap and yield control · Production scheduling · Training new bakers