LOUIE NAPOLEON IGLESIA

• Direct the daily production of premium baked goods, specializing in artisan
croissants, cronuts, and custom cakes.
• Formulate high-quality fillings, toppings, and chocolate ganache to elevate
product flavor profiles.
• Manage ingredient procurement, food supplies budgeting, costing, and recipe
standardization.
• Oversee inventory control by generating detailed daily, weekly, and monthly
reports.
• Supervise junior kitchen staff, ensuring structural efficiency and compliance with
health guidelines.
• Coordinate the final packaging and delivery of bakery products to maintain
presentation standards.

• Led the design and creation of intricate fondant work, high-end wedding cakes,
and specialty desserts.
• Researched market trends to develop innovative new pastry products, expanding
the bakerys menu.
• Streamlined kitchen workflows by organizing the work area and optimizing
production plantillas.
• Managed food supply budgets and audited ingredient costs to maximize
profitability.
• Identified operational bottlenecks and successfully recommended solutions to
executive management.

• Guaranteed the consistent, high-standard production of a wide-ranging
commercial bakery menu.
• Acted as Team Leader, managing quarterly staff schedules and enforcing strict
production timelines.
• Maintained, inspected, and troublesat bakery machinery to guarantee fully
functional operations.
• Executed precise recipe formulas, weighing raw materials to minimize batch
variance and waste.