Patrick Baer Email & Phone Number

Madison, Wisconsin, United States

Identify scheduling constraints and test various methods and strategies in order to reduce or eliminate those constraints (i.e. bulk size, availability, fill time, warehouse space). Analyze planned orders, requirements, and system designs with a view to supply chain impact. Develop SAP generated reports for various performance measures to identify opportunities for refinement of strategies, process improvement, and testing. Responsible for purchasing of raw materials through external suppliers that are not within the Millipore Sigma network. Maintaining great relationships and constant communication with said suppliers. Working with external clients to ensure the demands of their individual projects are met.

Madison, Wisconsin Area

Contract manufacturer for high potency and complex active pharmaceutical ingredients (API’s). Product manufacturing scale ranging from small kilogram lab scale to 400 kg plant scale. Team project lead for high potent antibody-drug conjugate that has transitioned from clinical trials to commercial. Work in highly integrated and interdisciplinary team on process scale up activities, process troubleshooting, and cGMP manufacture of clinical and commercial drug substance. Create, implement, and communicate change management for processes, inventory, engineering, and quality systems within the organization.

Knowledge of chemical testing or analytical procedures, quantitative research methods, biological research techniques, quality assurance techniques and government regulations. Understanding of health or sanitation standards, scientific research methodology, microbiological procedures, the metric system, and mathematics and statistics. Analyze tests, conduct standardized laboratory analyses, perform statistical analyses, and identify the nutritional values of foods.

Assists in planning menus for patients, catering and cafeteria as appropriate and in preparation of production sheets. Properly labels, dates and stores food items according to Hazard Analysis & Critical Control Points (HACCP) standards. Works with setting up, serving, and taking down serving areas on patient tray line and in the Cafeteria

Make large amounts of food for parties, galas and events. Instead of working in a restaurant and making food to order, caterers prepare all dishes at once, course by course, so that everyone is served at the same time.. Caterers may work with the event hosts to create a menu, work with special requests, and often cook in non-kitchen rooms or with mobile food prep stations, depending on where the event is being held.

Responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.