Ivan Marquez Email & Phone Number

Los Angeles, Ca, Us

San Francisco Bay Area

In this position, I formulated prototypes of low-carb, plant-based flour products. I collaboratively executed product development cycle with product teams, including formula iterations, ingredient sourcing, shelf life, manufacturing, and distribution. Additionally, I developed relationships with vendors and product teams, balancing attention to detail with swift execution. I evaluated and cataloged ingredients to optimize supply chains. I collaborated with commercialization teams in trials and production runs. I also managed multiple products and timelines efficiently. I met with sales and marketing teams to determine strategies and timelines. Achievements:•Developed six core products, building revenue to $1M in 10 months.,•Created and launched a first-of-its-kind 2g net carb, plant-based croissant, selling 10k units in its week of launch.

St Helena, California, United States

I oversaw operations of pastry and artisan bread departments, processing and executing needs and requests for customers, team members, and external partners. I managed relationships between culinary, private dining, dining room, and sommelier teams. Also, I analyzed and evolved the pastry program to reflect changing visions of executive chefs and other collaborating partners. I maintained stock of ingredients and packing materials and ensured the cleanliness of the work environment. Key accomplishments:•Developed takeaway menus in response to COVID-19 pandemic within first two weeks of employment.•Distributed meals through the pandemic, feeding over 200 families at a time to the Boys and Girls Club of St. Helena.

Los Angeles, California, United States

With this company I built and structured the pastry department and managed daily restaurant operations. I developed recipes and baking processes, and I controlled labor and food costs. I also created inventory management systems, ensuring ingredients are always in stock. I collaborated with the chef de cuisine and other management teams to oversee menu development and scheduling in compliance with restaurant standards. Accomplishments:•Received scholarship and study-abroad opportunity at Valrhona Chocolate in France. Established brand partnership with Valrhona Chocolate. •Won Chopped Champion in chocolate competition in 2019.•Achieved Michelin Bib Gourmand.

Los Angeles, California, United States

I reestablished a collaborative bakery, systemizing shifts throughout the day to expand retail and wholesale operations. I led a team of over a dozen bakers, managing and improving product formulations, new products, and recipe development. To do this, I organized scheduling, ordering, inventory management, recipe development, offsite events, and seasonal menu changes in partnership with retail and wholesale teams. Accomplishments:•Named a "Zagat 30 under 30" recipient.•Renovated menu and laminated dough program, offering refined and seasonal products.Expanded wholesale business from 8 to 15 accounts.

The French Laundry, Yountville, California, United States

I oversaw operations of production, lunch and dinner stations under supervision of Pastry Chef. I executed daily menu changes, inventory management initiatives, and ordering. I also kept organizational records and managed staff, implementing process improvement initiatives when needed.

Bouchon Bistro, Beverly Hills, California, United States

I facilitated the opening of this restaurant. To do this, I analyzed operations of pastry and artisan bread departments to meet and exceed cleanliness standards, revenue goals, and TKRG core values. I collaborated with internal and external stakeholders, including pastry and bread departments, ensuring that production met and exceeded quality benchmarks. I successfully executed production, brunch, lunch, and dinner services. I also translated customer needs into a wide range of projects and products.Achievements:•Attained management position within six months.

Gordon Ramsay At The London, West Hollywood, California, United States

I managed the kitchen and supervised the commis during both morning and evening production. I participated in research and development, created production lists, managed schedules, and conducted daily orders. I also assisted in building menus for multiple different hotel outlets. Additionally, I analyzed company policies and quality standards, confirming compliance of the pastry department. I proposed and executed menu changes as needed. Accomplishments:•Led a team of 10 pastry cooks.

Los Angeles, California, United States

I maintained and elevated the quality of products being distributed for lunch and dinner services. I built relationships with the pastry chef, customers, and other stakeholders. I also handled changing priorities and worked effectively in a cross-functional team. Accomplishments:•Maintained Michelin Two Star Status.

Bouchon Bakery, Yountville, California, United States

I managed the laminated dough station at this bakery during overnight hours. I laminated dough and baked viennoiserie on a daily basis, ensuring compliance with company standards.

Spago, Beverly Hills, California, United States

I collaborated with the pastry chef to oversee operations of the pastry kitchen, remedying process issues when needed. Additionally, I assumed various duties throughout my tenure, including the pastry line during lunch and dinner services.