Baker

Baker — Linden Artisanal Bakery

Portland, OR | October 2023 – Present

• Formulated daily sourdough and yeasted dough recipes for a 350-loaf production schedule, increasing output by 22% while maintaining consistent crumb structure.
• Supervised a team of 3 assistant bakers, reducing prep time by 45 minutes per shift through structured prep sheets and standardized workstation staging.
• Optimized ingredient inventory and flour sourcing, reducing monthly raw ingredient waste by 14% and saving $450 in monthly operational expenses across all pastry lines.
• Monitored commercial deck and rack oven temperatures and steam injection times, decreasing product burn rate from 3.2% to under 0.5% over a 6-month period.

Assistant Baker — Oakwood Pastry Kitchen

Portland, OR | August 2021 – September 2023

• Prepared 12 varieties of laminated doughs and pastries daily, achieving a 98% quality compliance rating across 8,000+ units monthly under strict deadlines.
• Maintained food safety standards in accordance with Oregon regulations, scoring a 100% on two consecutive health department inspections for the facility.
• Calibrated and operated 3 high-capacity spiral mixers and dough laminators, reducing dough mixing cycles by 15% through optimized automated ingredient scaling.
• Standardized the bakers' percentage calculators for 15 signature bread recipes, ensuring consistent dough hydration and texture across varying humidity conditions.

Artisanal bread baking, Sourdough fermentation, Laminated doughs, Recipe scaling, Baker's percentages, Food safety & sanitation, Inventory management, Portion control, Commercial deck ovens, Spiral mixers, Dough sheeters, ServSafe Manager, Retail Bakers of America (RBA) guidelines

Sourdough Yield Optimization

Role: Lead Baker

Tools: Baker's Percentages, Temperature Controllers, Deck Ovens

Redesigned the sourdough starter feeding schedule and ambient fermentation controls, increasing daily production capacity by 30%.

Gluten-Free Pastry Launch

Role: Baker

Tools: Alternative Flours, Separated Staging, Recipe Formulation

Developed 4 gluten-free pastry recipes with a dedicated workflow, generating $2,400 in new weekly revenue within 3 months of launch.

• Certified Baker (CB) (2024)
• ServSafe Manager (2022)

• Languages: English (Native), Spanish (Conversational)
• Volunteer Work: Prepared weekly bread donations (40+ loaves) for local community shelter (2022-present)
• Availability: 2 weeks notice