Taylor Parks
Pastry Chef
Pikesville,MD
Summary
Driven culinary professional eager to contribute to team success through hard work, attention to detail, and excellent organizational skills. Clear understanding of scratch baking and large-scale wholesale baking with certifications in chocolate and confections and experience in bakery management. Eager to continue to grow and excel in the culinary industry. Reliable, adaptable team player, committed to collaboration and achieving project goals with precision, hard work, and attention to detail.
Overview
10
10
years of professional experience
Work History
Generalist Cook
Charleston Restaurant
02.2025 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Created and assembled from scratch, French Macarons, pomegranate sorbet, creme brulee, and worked with spun sugar and various cakes and tarts.
- Responsible for savory menu preparation.
- Sliced, chopped and diced ingredients into uniform sizes.
- Managed multiple tasks simultaneously, ensuring timely completion of daily production goals.
- Assisted head pastry chef with menu planning, taking into account seasonal ingredients and customer preferences.
- Managed daily inventory and receiving for all departments within the kitchen.
Pastry Chef
Foraged.
11.2023 - 02.2024
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Collaborated with team members to develop new bread recipes and improve existing products.
- Maintained accurate inventory of baking supplies and ingredients.
Pastry Assistant
Hotel Ulysses
01.2023 - 03.2023
- Cut and shaped dough for pies, rolls and other pastries.
- Determined baking times for various items.
- Maintained well-organized mise en place to keep work consistent and fresh.
- Assisted in developing new recipes, resulting in an expanded pastry selection on the menu.
- Improved kitchen efficiency by maintaining a well-organized and clean work area.
- Maintained consistency in taste and appearance of pastries through strict adherence to recipe guidelines and baking procedures.
- Enhanced bread quality by implementing precise dough mixing and fermentation techniques.
- Achieved optimal oven temperatures for various types of breads, ensuring even browning and perfect crust development.
- Mixed, proofed, shaped and baked dough for baguettes, bagels, and other breads.
- Analyzed customer preferences to design and create tailored products.
Pastry Cook
Choptank
03.2021 - 12.2022
- Prepare wide variety of goods such as cakes, cookies, bread and streusel by following traditional and modern recipes.
- Mix icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Decorate cakes with different icings and toppings, using spatulas, scrapers, piping bags and other decorating utensils.
- Maintain well-organized mise en place to keep work consistent.
- Mix, proof, shape/roll and bake dough for pretzel breads.
Pastry Cook/Baker
Cunningham's Cafe & Bakery
06.2021 - 10.2021
- Prepared wide variety of goods such as cakes, cookies, pastries and fillings by following traditional and modern recipes.
- Decorated cakes, cupcakes, scones and mini desserts with different icings and toppings, using spatulas and piping bags.
- Mixed batters, icings and other toppings by reading recipes, scaling and measuring ingredients and operating a mixer.
- Scaled out and mixed ingredients according to recipes and procedures.
- Shaped, proofed and baked dough for buns and croissants.
- Maintained energy and enthusiasm in fast-paced environment.
Lead Baker
La Cakerie
09.2017 - 07.2018
- Managed and trained 20 staff members across various departments including prep, pastry, cake decorating, and retail.
- Developed recipes and increased product/menu diversity.
- Oversaw the production of 500+ cupcakes daily across 3 locations.
- Facilitated delivery of product across multiple locations.
- Worked directly with wholesale accounts and vendors to ensure quality was being fulfilled.
- Oversaw kitchen maintenance and developed protocols to maintain safe/clean workspace.
- Directly worked with customers on custom orders for weddings and various large events.
Baker/Social Media Manager
La Cakerie
05.2015 - 07.2018
- Produced from scratch; large scale cake batters, cookie doughs, and Italian buttercreams.
- Baked, assembled, and decorated cakes, cupcakes, confections, and artisan pastries.
- Delivered and set up wedding/event cakes and displays to locations working with onsite planner/caterer.
- Managed social media accounts and responded to all customer inquiries.
- Created ad campaigns/promotions and integrated online ordering for peak holiday times.
- Photographed and edited baked goods for social media accounts, mailed out advertising,and in store look-books.
Education
High School Diploma -
Hereford High School
Parkton, MD 05.2012 - 2012.05
Certificate: Chocolate Production - undefined
The International Culinary Center
New York, NY 04.2016 - 2016.04
Skills
Recipe Creation/Conversion
Inventory Management
Kitchen Supervision
Food Preparation
Cake/Cupcake/Pastry Baking
Feed/Proof/Shape/Bake Bread
Sorbets/Ice Creams
Menu Planning
Organization
Vegan Baking
GF Baking
Timeline
Generalist Cook
Charleston Restaurant
02.2025 - Current
Pastry Chef
Foraged.
11.2023 - 02.2024
Pastry Assistant
Hotel Ulysses
01.2023 - 03.2023
Pastry Cook/Baker
Cunningham's Cafe & Bakery
06.2021 - 10.2021
Pastry Cook
Choptank
03.2021 - 12.2022
Lead Baker
La Cakerie
09.2017 - 07.2018
Certificate: Chocolate Production - undefined
The International Culinary Center
04.2016 - 2016.04
Baker/Social Media Manager
La Cakerie
05.2015 - 07.2018
High School Diploma -
Hereford High School
05.2012 - 2012.05
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