Curriculum Vitae Baker in Italy Milan – Free Word Template Download with AI

Personal Information

Name: Marco Rossi
Email: [email protected]
Phone: +39 345 678 9012
Address: Via della Costanza, 12, Milan, Italy

Professional Summary

A passionate and skilled Baker with over 8 years of experience in the vibrant culinary scene of Italy Milan. Specialized in traditional Italian baking techniques, including the art of crafting artisanal bread, pastries, and regional specialties such as panettone and biscotti. Committed to excellence, attention to detail, and a deep appreciation for local ingredients. Proven ability to manage bakery operations while maintaining high standards of quality and customer satisfaction in the competitive markets of Italy Milan.

Work Experience

Head Baker | Pasticceria Delizie di Milano

Milan, Italy | January 2018 – Present

• Overseeing daily operations of the bakery, including ingredient sourcing, recipe development, and product quality control.
• Designing and introducing seasonal specialties such as "Torta della Nonna" and "Cannoli Siciliani" to attract both local customers and tourists in Italy Milan.
• Training junior bakers in traditional techniques like sourdough fermentation, croissant laminating, and pastry decoration.
• Collaborating with local farmers to ensure the use of organic, regional ingredients such as San Marzano tomatoes and Bologna Parmigiano Reggiano.
• Maintaining a 98% customer satisfaction rate through consistent product quality and exceptional service in the heart of Milan.

Baker | Forno Antico

Milan, Italy | June 2015 – December 2017

• Producing a wide range of breads, including Ciabatta, Pane Pugliese, and Sourdough using traditional wood-fired ovens.
• Developing a signature "Pizzaiolo" line of flatbreads with regional toppings to cater to Milanese and international tastes.
• Ensuring compliance with Italian food safety regulations (HACCP) and maintaining a clean, organized workspace in the bustling markets of Italy Milan.
• Participating in local food festivals such as "Festa della Rificolona" to promote the bakery's brand and engage with the community.

Apprentice Baker | La Tavola della Tradizione

Milan, Italy | January 2013 – May 2015

• Gaining foundational skills in Italian baking, including dough preparation, pastry assembly, and confectionery techniques.
• Assisting in the creation of holiday products like "Panettone" and "Biscotti alla Mandorla" for peak seasons in Italy Milan.
• Learning the importance of time management and precision in high-volume bakery environments.

Education

Certificato di Specializzazione in Pasticceria Tradizionale

Istituto Alberghiero di Milano | Milan, Italy | 2012 – 2013

Completed a rigorous program focusing on Italian pastry arts, including gelato production, chocolate tempering, and decorative techniques. Graduated with honors.

Diploma in Artisanal Bread Baking

Scuola di Cucina Italiana | Milan, Italy | 2011

Gained hands-on experience in sourdough techniques, bread shaping, and oven management under the guidance of renowned chefs in Italy Milan.

Skills

• Expertise in traditional Italian baking methods (e.g., sourdough, laminated pastries, and artisanal bread).
• Fluency in Italian and basic English for international collaborations.
• Strong knowledge of Italian regional specialties and seasonal ingredients.
• Ability to work under pressure in fast-paced environments, typical of Italy Milan's bustling bakeries.
• Skilled in using bakery equipment such as mixers, ovens, and pastry tools.
• Creative recipe development with a focus on sustainability and local sourcing.

Certifications & Training

• HACCP Food Safety Certification (2019)
• Advanced Chocolate Tempering Workshop, Milan Chocolatier Association (2020)
• Organic Baking Techniques, Cucina Italiana Institute (2018)

Languages

• Italian – Native
• English – Intermediate (reading, writing, speaking)

References

Available upon request. Previous employers in Italy Milan include Pasticceria Delizie di Milano and Forno Antico.