Robert Mitchell
Seattle
Summary
Demonstrated ability to enhance operational efficiency through collaboration with chefs while maintaining high standards in baking and culinary management. Exceptional communication and problem-solving skills contribute to delivering quality products, ensuring consistency and meeting customer expectations.
Overview
11
11
years of professional experience
Work History
Baker / Laminator
Petit Pierre Bakery
Seattle
03.2026 - Current
- Specialized in producing laminated dough, enhancing quality of croissants and pain au chocolat
- Prepared, shaped, and laminated dough for various viennoiserie items to ensure product quality
- Maintained consistency, quality, and proper fermentation in daily production to meet standards
Baker/Manager
Straight Wharf Restaurant
Nantucket
05.2022 - 10.2025
- Baked a variety of breads and pastries for restaurant menu.
- Collaborated with head chef to deliver high-quality products for service
- Partnered with executive chefs to enhance operational efficiency and maintain product consistency
- Assist pastry chef occasionally with prep for service
- Oversaw inventory management of baking supplies and ingredients to ensure optimal stock levels
- Managed inventory levels to meet demand without overstocking, reducing waste.
Baker/Manager
Lazy L&B Ranch
Dubois
05.2025 - 09.2025
- Baking breads; focaccia, sourdough, ciabatta, milk bread, brioche, buns, roll etc
- Ensured that all health regulations were followed at all times while working in the kitchen.
- Followed food safety guidelines while preparing all food items.
- Managed daily inventory of baking supplies and ingredients.
- Collaborated with kitchen staff to ensure timely service.
- Developed new recipes to enhance menu offerings.
Baker/Manager
Monona Catering and Convention Center
Madison
01.2019 - 07.2023
- Supervised production of various bread types in a bakery setting.
- Managed inventory levels to meet demand without overstocking, reducing waste.
- Led a team of 5-6 employees, ensuring high productivity and excellent customer service.
- Supported events serving up to 1,000 guests
- Led daily bakery production while maintaining quality and production schedules.
- Managed daily inventory of baking supplies and ingredients.
Baker (In-training)
Clausen's European Bakery
Middleton
08.2018 - 01.2019
- Cutting/Portioning hundreds of lbs. of dough
- Assessing large order amounts and quality control
- Rolled and shaped dough into uniform pieces for baking
Kitchen Manager
Cloud Red
Shorewood
06.2016 - 05.2018
- Assisted in menu planning and introduced new items to enhance customer offerings.
- Managed ordering processes for dry storage to ensure consistent inventory levels.
- Feature in July 2016 Edible Milwaukee/Aug. 2016 Milwaukee Mag.
- Managed kitchen staff scheduling and ensured adequate coverage during peak hours.
- Oversaw food preparation to meet quality and safety standards consistently.
- Implemented inventory control procedures to minimize waste and optimize supply usage.
- Coordinated with suppliers to maintain stock levels and fresh ingredients availability.
- Oversaw daily kitchen operations, ensuring quality food preparation, proper cooking methods, appropriate portion sizes, and effective plate presentation.
Chef de Partie
The Village Pub
Woodside
08.2015 - 06.2016
- Prepping; pastas, charcuteries, assistant with line preps, working offsite, catering, banquets
- (One Michelin Star/ Michelin Guide Review)
- Prepared and presented high-quality dishes for restaurant service.
- Collaborated with kitchen staff to ensure smooth kitchen operations.
- Monitored food safety standards and maintained cleanliness in work areas.
Education
Culinary Arts - Culinary Arts/Management
Auguste Escoffier School of Culinary Arts
Austin01-2015
Skills
- Food safety and sanitation
- Food preparation and handling
- Organizational skills
- Meal preparation and baking
- Time management
- Inventory management
- Recipe development
- Quality control
- Team collaboration
- Problem solving
Timeline
Baker / Laminator
Petit Pierre Bakery
03.2026 - Current
Baker/Manager
Lazy L&B Ranch
05.2025 - 09.2025
Baker/Manager
Straight Wharf Restaurant
05.2022 - 10.2025
Baker/Manager
Monona Catering and Convention Center
01.2019 - 07.2023
Baker (In-training)
Clausen's European Bakery
08.2018 - 01.2019
Kitchen Manager
Cloud Red
06.2016 - 05.2018
Chef de Partie
The Village Pub
08.2015 - 06.2016
Culinary Arts - Culinary Arts/Management
Auguste Escoffier School of Culinary Arts