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Do you love creating delectable treats? A baker job may be the perfect career to ignite your passions. Restaurants and bakeries want to see what you can do, but you’ll need an eye-catching CV. Our baker CV examples are here to help you write the flawless CV that will get you hired!
44 Morningside Road
Edinburgh, Scotland EH10 4BF
Cell: 07956 654 32
Exceptional baker, passionate about creating unique, delicious pastries using extensive knowledge of baking sciences and flavour combinations. Experienced professional with expertise in baking on a large scale and managing work loads using modern bakery equipment. Desires a role in a successful, family-owned business.
High volume production capability
Inventory management familiarity
Neat and organised
Food handlers card
Focused and disciplined
December 2010 to Current
Foster Baking Company Bath, South West England
Regularly develop new designs in accordance with consumer tastes and emerging industry trends.
Reduce food costs by 29% in less than 3 years by effectively estimating purchasing needs and buying through approved suppliers.
Expertly estimate staffing needs and adjust hourly schedules in accordance with demand patterns, budget and local labour laws.
Collaborate with company owner to conduct staff meetings and resolve service, product and personnel issues.
Consult with clients to develop unique creations that meet or exceed desires.
Featured on local news programme Live at Five with seven personal wedding cake designs in 2012.
April 2005 to November 2010
Cakes by John London, England
Performed skilled bakery and decoration work on a variety of event-oriented baked items.
Implemented and supported company initiatives and programs.
Consistently kept a clean and safe environment, adhering to all federal, state, and local requirements.
Established and maintained open, collaborative relationships with entire team.
Quickly and courteously resolved all client problems and complaints.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Enforced appropriate work-flow and quality controls for products and procedures.
July 2003 to March 2005
Hotel Francois London, England
Consistently checked the quality of raw materials to maintain high standards at all times.
Mixed dough daily, by both hand and machine.
Baked bread and cakes as needed under the direction of Seniour Baker.
Decorated cakes and pastries, utilising a variety of techniques such including fondant, butter cream, sugar flowers, and spun sugar.
2003 Baker College London,
Associate of Science Baking and Pastry
Certified Master Baker 2012, Retail Bakers of England
Certified Decorator 2010, Retail Bakers of England