Cookiehead Bakery

At Cookiehead Bakery, I led day to day operations across both front and back of house while building the product program from the ground up. I developed and refined 170+ cafe and pastry recipes including cookies, cakes, icings, fillings, and drinks. These were designed to match the brand, maintain consistent quality, and perform well in real service. Alongside product development, I managed promotions, marketing support, staff training, and high volume order execution, including large corporate and community fundraising partnerships. This work combined creative menu design with the systems needed to scale: recipe costing, performance reporting, and operational structure that kept production efficient and the guest experience consistent.

skills I refined at Cookiehead bakery

Mastering Recipe Manipulation and Scaling

Cookiehead Bakery opened with seven flavors built from three base cookie doughs and a brownie. During my time there, I expanded the menu into a 12–15 item rotating lineup by developing new flavor builds from those foundations, balancing taste, texture, and visual design to match Cookiehead’s retro-meets-trendy brand. Standouts included the Dubai Chocolate Cookie, Banana Pudding Cookie, and Cookie Butter Chip Blondie.

Executing Large Catering Orders from Start to Finish

At Cookiehead, I managed large catering orders end to end, from client communication and quoting to production planning, prep, baking, packaging, and on-time pickup or delivery. I built organized production timelines, coordinated staff and inventory, and maintained consistent quality and presentation at scale, even for orders exceeding 1,000 units. The result was a smooth, reliable process that supported corporate clients and high volume events without disrupting daily service.

Recipe Costing and Reporting

I led recipe costing and performance reporting to keep the menu both creative and profitable. I built and maintained costed recipes, tracked ingredient usage and price changes, and translated sales data into clear monthly reports on food cost, margins, and product performance. That reporting guided menu decisions, what to keep, refine, price-adjust, or rotate, so new launches fit brand standards while supporting operational and financial goals.