Ashley Marquez
Los Angeles,CA
Summary
Dedicated chef passionate about crafting exquisite desserts and pastries that create unforgettable experiences for guests, fostering repeat visits and glowing reviews. Proven success in mentoring and developing kitchen staff, enhancing skills while cultivating a strong culture of teamwork and collaboration. Expertise in streamlining baking processes through innovative techniques has led to significant improvements in both efficiency and quality. Eager to contribute unique culinary vision and expertise to a prestigious dining environment, elevating the overall guest experience.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Baker
Boulange
Los Angeles, CA
05.2025 - Current
- Lead the day-to-day production of breads, viennoiserie, and specialty baked goods, ensuring quality and consistency across all products.
- Create and manage production schedules that support business needs while keeping workflow efficient and minimizing waste.
- Adjust baking methods as needed to account for changes in temperature, humidity, fermentation, and ingredient behavior.
- Maintain and refine existing recipes, focusing on consistency while incorporating seasonal ingredients and responding to customer preferences.
- Work closely with culinary leadership to develop new products and limited-time offerings that reflect the brand’s style and direction.
- Test new recipes through regular baking trials and tastings, welcoming team input to fine-tune results.
- Ensure all baked goods meet standards for appearance, texture, and flavor, contributing to a cohesive and recognizable product line.
Pastry Chef
SQIRL LLC
Los Angeles, CA
11.2024 - 05.2025
- Created and prepared a wide variety of pastries, breads, and desserts according to established recipes and customer requests
- Developed new pastry recipes based on market trends and customer preferences
- Managed multiple orders simultaneously while meeting strict deadlines for special events or large-scale catering projects
- Ensured consistent product quality by conducting regular taste tests throughout the baking process
Pastry Baker
IMAGINE Culinary Group
Burlingame, CA
03.2024 - 11.2024
- Create and prepare a wide variety of pastries, breads, and desserts according to established recipes and customer requests.
- Maintain cleanliness and organization of the bakery area, adhering to food safety standards
- Demonstrated flexibility by adapting quickly to changes in menu offerings or daily specials.
- Daily production consists of producing breakfast, lunch and dinner (or Happy Hour) pastries and desserts for 5000 Meta Employees.
Pastry Cook
IMAGINE Culinary Group
Burlingame, CA
02.2024 - 11.2024
- Prepare and bake desserts, pastries, and other baked products according to recipes and production standards.
- Measure, mix, and prepare ingredients, following standardized production guidelines.
- Maintain kitchen cleanliness and sanitation standards at all times.
- Assist with inventory tracking and communication of supplies needed for pastry production. (Typical in similar roles; companies expect communication of inventory needs.)
- Work collaboratively with the culinary team to support overall kitchen operations.
- Follow all food safety and handling guidelines (e.g., HACCP, sanitation practices).
Confectionery Supervisor
Keller Manni LP
Napa, CA
08.2021 - 02.2022
- Promoted to Confectionery Supervisor after one year of working in the facility
- Enforce company policies and procedures; responsible for training staff on protocols
- Developed and implemented HACCP Plan; Bi-annual mock traceability/recall
- Work on production line to product all Thomas Keller Chocolate bars including dragees, seasonal flavored bars and bonbons.
- R&D new product for seasonal releases.
- Abilities in hand tempering all chocolate types ( white/milk/darks)
Lead Baker
Crisp Kitchen & Juice
Saint Helena, CA
01.2021 - 08.2021
- R&D Gluten Free breads and pastries i.e sorghum boules, svend loaves, gf cookies, gf brownies, gf cakes, gf breakfast pastries
- Organize daily prep list and help execute with time management
- Help assist in weekly Farmers Market menu development
- Train new team members on all aspects of BOH Pastry/Bread Program i.e new equipment, new skills/techniques, setting standards for daily routines
- Maintain accuracy on Inventory/Food cost/Recipe App (Foodager) to help assist team members in their daily prep execution and Managers daily Inventory of in-house products
- Assist with pastry/bread MEPS for all services i.e. In-House Service, Catering, Farmers Markets etc.
Baker/ Pastry Cook
Press Restaurant
Saint Helena, CA
04.2020 - 01.2021
- Developing bread program
- Creating different types of levains and poolishes
- Mixing/shaping and baking of: sourdoughs, brioche including olive oil brioche, buns and rolls.
- Assisting with pastry MEPS for lunch/dinner service, including daily inventory
- Making curds, pate au choux, pastry creams, whipped ganaches, mousse and sauces etc
- Assist with plated desserts
Lead Bread Baker
Auburn
Los Angeles, CA
02.2019 - 02.2020
- Creating and developing bread/viennoiserie recipes (i.e. GF beads, laminated doughs, yeasted doughs and enriched doughs)
- Assisting Pastry team with prep work
- Mixing/shaping/baking all breads and pastries in house
- Responsible for daily bread timetable, delegating tasks and training
- Maintain inventory and FIFO daily
- Freshly mill flour for individual recipes
- Very precise time management skills
Pastry Sous Chef
Rose Café
Venice, CA
03.2017 - 01.2019
- Mixing, shaping and baking of all breads for the restaurant and market (seasonal donuts, polenta loaves, country/brioche pullmans, paysannes, PDC, epis, etc.)
- Roast and mill grains in house for flour
- Cook porridge for breads; mix levains, poolish and bigas
- Help develop new bread recipes
- Ensure inventory/stock is up to par and correct with daily inspection and rotations
- Daily ordering from our suppliers
- Create daily list of production work for both AM/PM shifts
- Delegate tasks between team members
- Clean, sanitize, and organize kitchen and equipment every shift
- Sheeting viennoiserie and shaping
- Creating new pastries and laminated doughs
- Overseeing the kitchen as the MOD
Graveyard Baker
Crema Cafe
Seal Beach, CA
01.2016 - 03.2017
- Pastry Assistant:
- Finish proofing of croissants and brioche
- Baking off muffins, scones, quiche, croissants, brioche, pretzels and cronuts
- Decorate/ finishing touches on pastries (example: icing, fillings & fruit toppings)
- Prep puff pastry for quiche and egg mix, canalle mix, pastry cream, wheat berries, icings and build Napoleon's
- Help pack for deliveries
- Bread Baker:
- Proof all the breads (country, sourdough, baguettes, ciabatta, and bagels)
- Score and bake breads in deck oven and revent ovens
- Scale out dry mixes and preferment
- Clean and sanitize work space and machines
Pastry Cook
Baker and Baristas
Artesia, CA
09.2015 - 12.2015
- Build and frost cakes and bake batches of various cakes
- Build tarts, bake and fill eclairs and cream puffs
- Assemble macrons, make a variety of buttercream for the filling
- Mix chocolate ganache, as well as chocolate glaze, hazelnut/chocolate mousse, and pastry cream
- Clean and sanitize work space and equipment.
Graveyard Baker
Deschutes Brewery Portland and Pub
Portland, OR
07.2013 - 08.2015
- Check production schedule to determine variety and quantity of goods to bake
- Measure and mix ingredients to form dough or batter; following recipes
- Roll, cut, and shape dough to form buns, loafs, tarts, and related products
- Place dough in pans, molds, or on sheets and bake in ovens. Observe products while cooking and adjust controls
- Fry and bake off all product
- Mix icings and other toppings and decorate cakes, pastries, and other bakes goods
- Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools
- Pre-mix polish or leaven for individual bread dough
Education
High School Diploma -
Lakewood High School
Lakewood, CASkills
- Culinary baking techniques
- Effective task prioritization
- Strong verbal communication
- Skilled in pastry preparation
- Catering operations
- Health and safety protocols
- Food safety management
- Quality control in sanitation
Certification
- ServSafe Food Handler Certification
- Food Safety Manager Certification
- Driver's License
Timeline
Head Baker
Boulange
05.2025 - Current
Pastry Chef
SQIRL LLC
11.2024 - 05.2025
Pastry Baker
IMAGINE Culinary Group
03.2024 - 11.2024
Pastry Cook
IMAGINE Culinary Group
02.2024 - 11.2024
Confectionery Supervisor
Keller Manni LP
08.2021 - 02.2022
Lead Baker
Crisp Kitchen & Juice
01.2021 - 08.2021
Baker/ Pastry Cook
Press Restaurant
04.2020 - 01.2021
Lead Bread Baker
Auburn
02.2019 - 02.2020
Pastry Sous Chef
Rose Café
03.2017 - 01.2019
Graveyard Baker
Crema Cafe
01.2016 - 03.2017
Pastry Cook
Baker and Baristas
09.2015 - 12.2015
Graveyard Baker
Deschutes Brewery Portland and Pub
07.2013 - 08.2015
High School Diploma -
Lakewood High School
Awards
- Bonbon Course Completion Certificate, October 2023, Nicolas Botomisy conducted a 3 day course on optimizing chocolate for bonbon business, Obtained knowledge on how to troubleshoot issues from pre crystallization to post crystallization, Gained awareness on how to properly store/seal/ship chocolates and bonbons,
- TKRG Scholarship Program, August 2023, Participated in a competitive scholarship grant contest that Thomas Keller encourages for all his employees to apply for; so that the awarded individual has an opportunity to gain more knowledge and skills in their craft by staging anywhere the want. I won the award out of 11 people in my department. Took a bonbon course through Valrhona chocolate in Brooklyn, NY in October 2023.