Maggie Parsons
Summary
Dynamic Owner/Chef with a proven track record at Rockin P Farms Bakery and Catering, excelling in marketing and kitchen management. Enhanced customer satisfaction through innovative recipe creation and meticulous attention to food safety. Cultivated strong client relationships, driving repeat business and expanding market reach while maintaining high-quality culinary standards.
Offering solid foundation in business principles and keen ability to learn and adapt within dynamic environment. Brings focus on operational efficiency and strategic planning, combined with skills in financial management and project coordination.
Overview
3
3
years of professional experience
Work History
Owner/Chef
Rockin P Farms Bakery and Catering
04.2024 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Consulted with customers to assess needs and propose optimal solutions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Expanded business into new markets
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Knife Skills
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
Baker/Chef
Faith Baked Cakes and Catering
08.2022 - 04.2023
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
- Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Increased production efficiency through effective time management and multitasking during busy periods.
- Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.
- Maintained accurate inventory of baking supplies and ingredients.
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Trained and supervised new employees on bakery operations and procedures.
- Adjusted recipes based on available ingredients or dietary restrictions,
- Created appealing displays to showcase products in bakery.
- Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
- Developed creative seasonal recipes, attracting new customers and increasing bakery sales.
- Improved energy efficiency in bakery by optimizing equipment use and reducing unnecessary power consumption.
- Implemented system for tracking ingredient usage, reducing costs by optimizing order quantities.
- Streamlined baking processes, reducing preparation time without compromising quality of baked goods.
- Maintained cleanliness and organization in baking area, meeting health and safety standards.
- Customized cake designs according to customer requests, increasing satisfaction and repeat business.
- Managed inventory for cost-effectiveness, ensuring no shortage of ingredients and minimizing waste.
- Participated in local food fairs to promote bakery, resulting in increased foot traffic and sales.
- Followed food safety standards when handling ingredients.
- Cleaned and maintained kitchen equipment and oven.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Packaged finished products for sale.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepared frostings and other toppings for cakes and pastries.
- Replenished bakery items in display cases.
Education
Associate of Arts - Associate of Holistic Wellness And Nutrition
Auguste Escoffier School of Culinary Arts
Schaumburg, IL12-2025
Associate of Arts - Associate of Culinary Arts
Auguste Escoffier School of Culinary Arts
Schaumburg, IL10-2024
Associate of Arts - Degree in Baking And Pastry Arts
Auguste Escoffier School of Culinary Arts
Schaumburg, IL10-2023
No Degree - Cosmetology
Kingsport Academy of Hair Design
Kingsport, TN10-2010
High School Diploma -
Cherokee Comprehensive High School
Rogersville, TN05-1993
Skills
- Marketing
- Food safety and sanitation
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Recipes and menu planning
- Allergen awareness
- Banquets and catering
- Inventory management
- Recipe creation
- Ingredient knowledge
- Frying techniques
- Made-to-order meals
- Vegetarian cooking
- Vegan cooking
- Pastry skills
- Poaching techniques
- Multitasking and organization
- Problem-solving
- Braising techniques
- Roasting techniques
Timeline
Owner/Chef
Rockin P Farms Bakery and Catering
04.2024 - Current
Baker/Chef
Faith Baked Cakes and Catering
08.2022 - 04.2023
Associate of Arts - Associate of Holistic Wellness And Nutrition
Auguste Escoffier School of Culinary Arts
Associate of Arts - Associate of Culinary Arts
Auguste Escoffier School of Culinary Arts
Associate of Arts - Degree in Baking And Pastry Arts
Auguste Escoffier School of Culinary Arts
No Degree - Cosmetology
Kingsport Academy of Hair Design
High School Diploma -
Cherokee Comprehensive High School