Curriculum Vitae Baker in Argentina Córdoba – Free Word Template Download with AI

Name: María Elena Sánchez
Address: Calle San Martín 123, Córdoba City, Argentina
Email: [email protected]
Phone: +54 911-2345-6789
Date of Birth: March 15, 1988
Nationality: Argentine

A dedicated and passionate baker with over a decade of experience in the culinary arts, specializing in traditional Argentine baking techniques. A native of Córdoba, Argentina, I have developed a deep understanding of the region’s unique flavors and cultural heritage through years of hands-on work in local bakeries. My expertise includes crafting artisanal breads such as pan de campo, empanadas criollas, and pastries like medialunas y facturas. I am committed to using high-quality, locally sourced ingredients to create products that reflect the authenticity of Argentina Córdoba’s culinary traditions. With a focus on precision, creativity, and customer satisfaction, I aim to contribute to the vibrant food culture of Córdoba while maintaining the highest standards of professionalism.

Córdoba Culinary Institute (Instituto Cordobés de Gastronomía)
Diploma in Baking and Pastry Arts, 2010 – 2013
- Focused on traditional and modern baking techniques, including sourdough fermentation, patisserie design, and the use of regional ingredients.
- Completed a 6-month internship at La Panadería del Sol, a renowned bakery in Córdoba City.

University of Córdoba (UNC)
Certificate in Food Safety and Hygiene, 2015
- Advanced training in food safety protocols, waste management, and quality control to ensure compliance with Argentine health standards.

Lead Baker | Panadería El Artesano, Córdoba City

January 2018 – Present

• Oversee the daily operations of the bakery, including dough preparation, baking schedules, and inventory management.
• Developed a signature line of breads using traditional Argentine methods, such as natural sourdough and wood-fired ovens.
• Collaborated with local farmers to source organic wheat and seasonal produce for specialty items like pan de maíz and empanadas con queso.
• Trained a team of 8 bakers in advanced techniques, including laminating pastries and creating gluten-free alternatives for dietary needs.
• Received recognition from the Córdoba Food Association for innovative approaches to preserving traditional recipes while adapting to modern consumer preferences.

Baker | Panadería La Cocina de la Abuela, Villa Allende

June 2014 – December 2017

• Specialized in creating hand-rolled empanadas and artisanal breads for local markets and restaurants.
• Implemented a customer feedback system to refine product offerings, resulting in a 25% increase in repeat sales.
• Organized seasonal events such as "Día del Pan" (Bread Day) to promote the bakery’s heritage and engage with the community.

Intern | La Panadería del Sol, Córdoba City

June 2010 – December 2010

• Gained foundational skills in bread fermentation, shaping, and baking under the guidance of experienced chefs.
• Assisted in the production of over 50 varieties of breads, including regional specialties like pan de centeno (rye bread) and pan dulce.

• Baking Techniques: Sourdough fermentation, laminating pastries, artisanal bread shaping, and traditional Argentine recipes (empanadas, medialunas).
• Customer Service: Strong interpersonal skills to build relationships with regular customers and address dietary preferences.
• Team Leadership: Experienced in managing small teams and mentoring new bakers.
• Culinary Knowledge: In-depth understanding of Argentine ingredients, seasonal produce, and the cultural significance of bread in Córdoba’s gastronomy.
• Software Proficiency: Basic knowledge of inventory management systems (e.g., QuickBooks) and social media for marketing bakery products.

• Spanish (Native)
• English (Proficient – reading/writing; conversational)

Certificate in Advanced Baking Techniques, 2019 – Instituto de Formación Profesional, Córdoba.
- Focused on gluten-free baking, pastry design, and equipment maintenance.

Food Safety Certification, 2015 – UNC (University of Córdoba)
- Completed courses on HACCP protocols and sanitation standards for food businesses.

Workshop: Traditional Argentine Baking, 2017 – Asociación de Panaderos de Córdoba
- Explored regional recipes, historical context, and sustainable baking practices.

Community Involvement:
- Volunteered at local food banks to provide fresh bread and pastries to underserved communities in Córdoba.
- Participated in the "Feria de la Panificación" (Baking Fair) annually, showcasing traditional Argentine products.

Passions:
- Advocating for local agriculture by collaborating with small-scale farmers.
- Exploring the intersection of technology and traditional baking, such as using digital tools to track fermentation processes.

Available upon request. Previous employers and local culinary institutions in Córdoba can provide testimonials regarding my work ethic, skills, and contributions to the baking industry.