Curriculum Vitae Baker in France Paris – Free Word Template Download with AI

Personal Information

Name: Jean-Luc Dubois
Address: 12 Rue de la Madeleine, 75008 Paris, France
Email: [email protected]
Phone: +33 6 12 34 56 78
LinkedIn: linkedin.com/in/jeanlucduboisbaker

Professional Summary

A dedicated and passionate Baker with over a decade of experience in France Paris, specializing in traditional French pastry and bread-making. Proficient in mastering the art of sourdough, croissants, baguettes, and artisanal pastries while adhering to the highest standards of quality and hygiene. Committed to preserving the rich culinary heritage of France while innovating to meet modern tastes. Skilled in managing bakery operations, training staff, and delivering exceptional customer service in a fast-paced Parisian environment.

Work Experience

Head Baker | Le Petit Pain (Paris 1st Arrondissement)

January 2018 – Present

• Oversee daily production of breads, pastries, and specialty items, ensuring consistency in quality and adherence to French baking traditions.
• Develop seasonal menu items inspired by Parisian culture, such as "Mille-Feuille de Noël" for the holiday season and "Croissants aux Amandes" for summer.
• Manage inventory, coordinate with local suppliers in France (e.g., La Mère Poulard for eggs and Céréalys for flour), and maintain strict hygiene protocols as required by French food safety regulations.
• Train junior bakers in techniques like laminating dough for croissants and baking baguettes using a wood-fired oven, emphasizing the importance of precision and patience.
• Collaborate with the front-of-house team to enhance customer experience through product knowledge and personalized recommendations.

Baker | La Maison des Pains Artisanaux (Paris 10th Arrondissement)

August 2014 – December 2017

• Produced a wide range of artisanal breads, including "Baguettes de Tradition" and "Pain de Campagne," using traditional methods passed down through generations in France.
• Contributed to the bakery’s reputation as a local favorite by maintaining high standards of quality and customer satisfaction.
• Assisted in the organization of workshops on French baking techniques for amateur bakers in Paris, fostering community engagement.
• Implemented cost-saving measures by optimizing ingredient usage and reducing waste, aligning with the sustainability goals of the bakery.

Apprentice Baker | Boulangerie Étienne (Paris 4th Arrondissement)

June 2012 – July 2014

• Gained hands-on experience in a family-run bakery known for its classic French breads and pastries.
• Learned the importance of timing, temperature control, and dough fermentation techniques critical to achieving authentic French results.
• Assisted in the daily operations, including baking, packaging, and customer service, while absorbing the cultural significance of bread in France Paris.

Education

Diplôme d’Études Supérieures en Pâtisserie | Institut de Gastronomie Française, Paris

2010 – 2012

• Specialized in French pastry techniques, including macarons, tarts, and éclairs, with a focus on precision and presentation.
• Completed internships at renowned Parisian patisseries such as Dalloyau and Pierre Hermé, where I refined my skills under the guidance of master bakers.

Brevet de Technicien Supérieur (BTS) en Boulangerie | École Nationale Supérieure de la Boulangerie, Lyon

2008 – 2010

• Acquired comprehensive knowledge of bread-making processes, from grain selection to fermentation and baking.
• Explored the history of French breads and their regional variations, deepening my appreciation for France Paris’s culinary diversity.

Skills

• Bread & Pastry Techniques: Mastery of sourdough, baguette-making, croissant laminating, and French pastry decoration.
• French Culinary Knowledge: Expertise in traditional recipes from regions like Normandy (e.g., brioche) and Provence (e.g., pain aux olives).
• Operational Management: Proficient in managing bakery workflows, staff training, and inventory systems.
• Cultural Awareness: Deep understanding of the role of bakeries in French society, from morning rituals to festive celebrations.
• Language: Fluent in French and English; conversational Spanish for international collaborations.

Certifications

• Certification in Hygiene and Food Safety (HACCP): Issued by the French Ministry of Agriculture, 2016.
• Master Class in Artisanal Baking: Launched by the Union Nationale de la Boulangerie-Pâtisserie-Fraternité (UNBP), 2019.

References

Available upon request. Previous employers in France Paris, including Le Petit Pain and Boulangerie Étienne, can attest to my dedication and expertise as a Baker.