LIVIAN SUPIERZ
Sydney,NSW
Summary
Trustworthy, hardworking, reliable professional with 10+ years of experience in Australia and South America. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
Work History
Bakery Manager
Coles Supermarket
01.2024 - Current
- Maintained a clean and safe work environment by enforcing strict adherence to food safety guidelines and regulations.
- Arranged bakery displays.
- Managed inventory and reduced waste, resulting in cost savings for the bakery.
- Provided excellent customer service by addressing concerns promptly and professionally, resulting in repeat business.
Head of Baking Production for Retail and Wholesale
TUGA PASTRIES
11.2021 - Current
- Resolved issues quickly to maintain productivity goals.
- Managed continuous improvement initiatives to drive gains in quality, flow, and output.
- Reviewed work for quality and compliance with company standards and design specifications.
- Standardized production procedures, job roles, and quality assurance guidelines.
- Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
- Reviewed maintenance and repair problems to determine appropriate action for resolution.
- Determined suitable crew requirements, scheduled employees, and worked with human resources to meet changing production schedules.
- Monitored team budgets to keep projects on task and avoid waste.
- Partnered with leadership on recruiting, hiring and coaching production personnel.
- Delivered direct feedback to senior management regarding project visibility and status.
- Collaborated with internal teams to streamline operations across materials handling, production, and shipping.
- Collaborated with other leaders and executives to direct workflow and support operations.
- Managed staff hiring, training and supervision.
Restaurant Owner
BOX RESTAURANT
01.2018 - 03.2020
- Menu Design for restaurant and functions - Savoury and Sweet
- Menu Costings
- Stocking and ordering produce
- Coached line cooks and prep cooks on rotating menu items
- Customer Service and order taking
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Managed payroll, daily deposits, and cost controls.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
Pastry Chef & Owner
VANILLA CAFE
01.2016 - 11.2017
- Baking site
- Cake design & decoration
- Recipe design
- Daily food preparation
- Oversaw purchasing, storage, and use of kitchen supplies.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Managed in-store, pick-up orders and catering needs.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cycled menus to keep offerings fresh and interesting for customers.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared frostings and other toppings for cakes and pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
Pastry Chef
Sole Trader
01.2010 - 11.2015
- Maintained well-organized mise en place to keep work consistent.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Packaged finished products for sale.
- Followed food safety standards when handling ingredients.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared frostings and other toppings for cakes and pastries.
- Prepared dough for variety of pastries, cakes and breads.
Education
Retail Baking Certificate III -
TAFE
Skills
- Team Player
- Hygiene Awareness
- Time Management
- Leadership
- Adaptability
- Collaboration
- Production line management
- Assembly and production
- Equipment operation
- Quality assurance training
- Staff Management
Timeline
Bakery Manager
Coles Supermarket
01.2024 - Current
Head of Baking Production for Retail and Wholesale
TUGA PASTRIES
11.2021 - Current
Restaurant Owner
BOX RESTAURANT
01.2018 - 03.2020
Pastry Chef & Owner
VANILLA CAFE
01.2016 - 11.2017
Pastry Chef
Sole Trader
01.2010 - 11.2015
Retail Baking Certificate III -
TAFE