Suraj Jaishi
Homebush,New South Wales
Summary
Experienced and passionate Baker with a strong background in artisan bread making, currently working at Sonoma Baking Company – renowned for its handcrafted sourdough, focaccia, ciabatta, miche, and specialty rolls. Skilled in traditional and modern baking techniques with a wide knowledge of dough handling, fermentation, shaping, proofing, and baking. Known for consistently producing high-quality products in fast-paced environments while maintaining attention to detail and a deep respect for the craft. Dedicated to delivering excellence in every loaf, with a strong understanding of ingredient functionality, artisan methods, and bakery operations.
Overview
3
3
years of professional experience
Work History
Baker
Sonoma Baking Company
07.2022 - Current
- Hand shaping sourdough, rolls, baguettes.
- Followed recipes accurately to maintain product consistency and quality.
- Maintained cleanliness and organization of workstations to comply with safety standards.
- Operated and maintained bakery equipment, including ovens and mixers.
- Maintained accurate inventory of baking supplies and ingredients.
- Trained and supervised new employees on bakery operations and procedures.
- Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
Assistant Baker
Infinity Bakery
04.2022 - 07.2022
- Assisted in preparing and mixing dough for various bakery products, ensuring consistency and quality.
- Collaborated with team members to streamline processes, reducing preparation time for daily batches.
- Participated in product testing and feedback sessions, enhancing recipe accuracy and customer satisfaction.
- Supported senior bakers in training new staff on essential baking techniques and safety protocols.
- Lifted and moved items weighing over Number pounds using proper lifting techniques.
Education
Bachelors of Information Technology - IT
Kent Institute
07.2025
Skills
- Dough handling and fermentation control
- Sourdough starter maintenance and feeding
- Hand shaping (Rolls, Sourdough, baguettes, Rolls
- Baking with deck and steam ovens
- Scaling and mixing dough (using spiral and planetary mixers)
- Temperature and humidity control during proofing
- Time and temperature management for bulk fermentation
- Recipe and formula adjustment
- Artisan bread scoring and finishing
- Quality control and consistency
- Production line and high-volume baking
- Knowledge of gluten development and hydration ratios
Languages
Nepali
Native or Bilingual
English
Full Professional
Hindi
Professional Working
Timeline
Baker
Sonoma Baking Company
07.2022 - Current
Assistant Baker
Infinity Bakery
04.2022 - 07.2022
Bachelors of Information Technology - IT
Kent Institute
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