Rob Mitchell

Exceptional communication skills. Good problem solving skills, quick to find solutions. Production baking is where I'm most comfortable. I have experience baking ciabbtta, Foccacia, baguette, sourdough, pan de mie, brioche etc.

Baker at Cloudy Cafe (2025-10 – Present)

Manage wholesale orders and weekly baked goods production

• Mostly take care of wholesale orders: grilled flatbread, semolina ciabatta, sourdoughs, baguette, Foccacia etc.
• Weekly making donuts and brioche and rye bread

Baker at Straight Wharf Restaurant (2022-05 – 2025-10)

Daily production of baked goods and collaboration with culinary team

• Assist in daily production of ciabatta, foccacia, sourdough, pastas etc
• Work closely with head chef to ensure top product goes out
• Assist pastry chef occasionally with prep for service

Baker at Lazy L&B Ranch (2025-05 – 2025-09)

Bread and pastry production including specialty items and decorated cakes

• Baking breads; focaccia, sourdough, ciabatta, milk bread, brioche, buns, roll etc
• Baking & decorating cakes, cupcakes
• Breakfast pastries; muffins, quickbreads, cinnamon rolls etc

Cook/Prep at Via Mare (2022-11 – 2023-01)

Seasonal cooking and food preparation

• Assisted in day to day cooking and prep needs for winter season as help was needed

Baker (In-training) at Clausen's European Bakery (2018-08 – 2019-01)

Training in dough preparation, portion control and quality assurance

• Cutting/Portioning hundreds of lbs. of dough
• Assessing large order amounts and quality control
• Rolling, & shaping dough

Kitchen Manager at Cloud Red (2016-06 – 2018-05)

Kitchen management with menu planning and ordering responsibilities

• Assist in menu planning/adding items to menu
• Produce ordering/dry storage ordering
• Feature in July 2016 Edible Milwaukee/Aug. 2016 Milwaukee Mag.

Chef de Partie at The Village Pub (2015-08 – 2016-06)

Prep and line work at Michelin-starred restaurant including catering and banquets

• Prepping; pastas, charcuteries, assistant with line preps, working offsite, catering, banquets

Diploma in Culinary Arts – Auguste Escoffier School of Culinary Arts (2014 – 2015)