Curriculum Vitae Baker in Brazil São Paulo – Free Word Template Download with AI

Personal Information

Name: João Silva
Address: Rua dos Artistas, 123, Vila Madalena, São Paulo - SP
Email: [email protected]
Phone: +55 (11) 98765-4321
LinkedIn: linkedin.com/in/joaosilva-baker

Professional Summary

A passionate and experienced Baker with over 8 years of expertise in crafting high-quality breads, pastries, and confectionery items tailored to the vibrant culinary landscape of Brazil São Paulo. Proficient in traditional Brazilian baking techniques, including the creation of iconic items like pão de queijo (cheese bread), brigadeiro (chocolate truffle), and various regional specialties. Committed to delivering exceptional products that reflect the cultural richness and diversity of São Paulo’s food scene. Adept at managing bakery operations, mentoring teams, and innovating recipes to meet the evolving tastes of local and international customers.

Work Experience

Head Baker – Pão de Açúcar Bakery (São Paulo)

January 2018 – Present

• Oversee daily production of artisanal breads, pastries, and desserts for 5+ locations in São Paulo.
• Developed a signature "Brasileiro Bread" line using local ingredients like cassava flour and indigenous spices to cater to regional preferences.
• Implemented a sustainable sourcing initiative for organic wheat and dairy products, reducing the bakery’s carbon footprint by 25%.
• Trained 15+ junior bakers in traditional Brazilian techniques, including the use of wood-fired ovens and hand-kneading methods.
• Collaborated with local chefs to create seasonal menus for festivals like Festa Junina (June Festival), boosting sales by 40% during peak months.

Baker – Mestre Pão (São Paulo)

March 2015 – December 2017

• Managed inventory and production schedules for a boutique bakery specializing in gluten-free and vegan options.
• Expanded the menu to include popular Brazilian desserts like quindim (coconut custard) and bolo de fubá (corn cake).
• Received recognition from local food critics for innovative fusion items, such as "Pão de Queijo with Matcha Frosting."
• Ensured compliance with São Paulo’s strict food safety regulations, maintaining a 100% pass rate in health inspections.

Assistant Baker – Padaria Santa Clara (São Paulo)

June 2012 – February 2015

• Assisted in the production of over 1,000 loaves daily, focusing on traditional Brazilian breads like pão francês and pão de forma.
• Contributed to the development of a "Café da Manhã" (breakfast) menu that became a local favorite among office workers in São Paulo’s financial district.
• Provided customer service support, addressing dietary restrictions and offering personalized recommendations based on Brazilian culinary traditions.

Education

Culinary Arts Degree – Escola de Culinária de São Paulo (ECS)

2010 – 2012

• Specialized in Brazilian baking and pastry arts, with a focus on regional ingredients and techniques.
• Completed a thesis project titled "The Role of Indigenous Flours in Modern Brazilian Baking," which was presented at the São Paulo Food Symposium.

Certificate in Advanced Bread Making – Instituto de Culinária Italiana (2016)

Completed 6-month program on sourdough, artisanal loaves, and European baking methods.

Skills

• Expert in Brazilian breads (pão de queijo, pão francês) and pastries (brigadeiro, quindim).
• Fluent in Portuguese and English, with basic knowledge of Spanish.
• Skilled in using industrial ovens, mixers, and food safety equipment.
• Strong leadership and team management abilities, with a focus on mentorship.
• Proficient in recipe development and cost management for small to large-scale production.

Certifications

• Nutrição e Higiene Alimentar – Senac São Paulo (2017)
• Certificado de Qualidade em Panificação – ABP (Associação Brasileira de Panificadores, 2019)
• Curso de Gestão de Pizzarias e Padarias – Escola do Comércio (2020)

Languages

• Portuguese (Native)
• English (Fluent – Reading, Writing, Speaking)
• Spanish (Basic – Conversational)

Projects & Portfolio

Café Cultural São Paulo: Designed a menu celebrating the diversity of Brazilian regional cuisines, featuring items like "Pão de Queijo do Nordeste" (Northeastern-style cheese bread) and "Bolo de Milho" (corn cake). The project was featured in a local food blog, "Sabores do Brasil."

Community Baking Workshops: Hosted monthly classes at São Paulo’s Núcleo Cultural for underprivileged youth, teaching traditional baking techniques and nutrition principles.

View Portfolio

References

Available upon request. Previous employers and colleagues in Brazil São Paulo can be contacted via email or phone.