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

Name: Marco Ricci
Contact: +39 345 678 9012 | [email protected]
Address: Via dei Martiri, 12, Naples, Italy

A dedicated and passionate Baker with over a decade of experience in the culinary arts, specializing in traditional Italian breads and pastries. My expertise lies in creating authentic Neapolitan products such as "focaccia," "sfogliatelle," and "cannoli," deeply rooted in the cultural heritage of Italy Naples. Committed to preserving time-honored techniques while innovating to meet modern tastes, I bring a unique blend of creativity and craftsmanship to every baking endeavor. This Curriculum Vitae reflects my journey as a Baker in Naples, where I have honed my skills within the vibrant food scene of Southern Italy.

• Accademia di Cucina di Napoli, Naples, Italy
  Diploma in Pastry and Bread Making (2010–2013)
• Università degli Studi di Napoli Federico II, Naples, Italy
  Minor in Culinary Arts and Food Science (2014–2016)
• Certificato di Abilitazione alla Panificazione, Italian Ministry of Agriculture (2017)

Panetteria Vesuvio, Naples, Italy

Baker & Head of Production (2018–Present)

• Oversee daily operations of the bakery, ensuring the production of 500+ units of traditional Neapolitan breads and pastries.
• Developed signature products such as "Pane di San Gennaro," a sourdough loaf infused with local herbs, which increased customer satisfaction by 25%.
• Managed a team of 8 bakers, providing training on Italian baking techniques and quality control protocols.
• Collaborated with local farmers to source organic ingredients, supporting sustainable practices in Italy Naples.

Pasticceria Bella Napoli, Naples, Italy

Senior Baker (2014–2018)

• Specialized in creating intricate pastries like "biscotti di San Giuseppe" and "crescia," a traditional Neapolitan flatbread.
• Implemented a seasonal menu that highlighted regional ingredients, boosting sales by 30% during peak tourist seasons.
• Provided customer service training to staff, enhancing the overall dining experience for visitors to Italy Naples.

Panificio Sorbillo, Naples, Italy

Junior Baker (2010–2014)

• Gained hands-on experience in the production of "pizza margherita" and "focaccia alla pignata," mastering techniques passed down through generations.
• Assisted in maintaining high hygiene standards, ensuring compliance with Italian food safety regulations.
• Learned the art of sourdough fermentation, a cornerstone of Naples' baking traditions.

• Traditional Techniques: Mastery of Neapolitan bread-making, including wood-fired oven usage and natural leavening methods.
• Craftsmanship: Expertise in creating artisanal pastries, with a focus on authenticity and presentation.
• Team Leadership: Proven ability to manage and mentor bakers, fostering a collaborative work environment.
• Culinary Knowledge: Deep understanding of Italian ingredients, regional specialties, and flavor profiles specific to Italy Naples.
• Language Proficiency: Fluent in Italian (native), with intermediate English for international client interactions.

• Certificato di Qualità per la Panificazione Artigianale - Italian Food Quality Association (2019)
• Course on Sustainable Baking Practices - European Culinary Institute (2021)
• HACCP Certification - Italian Ministry of Health (2017)

• Agrisole Aziende Agricole - Member, 2018–Present (Networking with local producers in Italy Naples)
• Federazione Italiana Cuochi - Affiliate, 2019–Present (Access to culinary events and training)
• Naples Food Festival Committee - Volunteer Baker, 2017–2023 (Showcasing traditional recipes)

Missionaries of Charity – Naples Shelter (2016–Present)

• Provided daily meals to over 50 individuals, focusing on baked goods that reflect Neapolitan culture.
• Organized baking workshops for underprivileged youth, teaching them traditional Italian recipes.

Available upon request. Contact: [email protected] or +39 345 678 9012.

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