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

Contact Information

Name: Maria Rossi
Email: [email protected]
Phone: +39 06 1234 5678
Address: Via dei Fori Imperiali, Rome, Italy

Professional Summary

A dedicated and passionate Baker with over a decade of experience in the traditional Italian bakery industry. Specializing in authentic Roman breads, pastries, and desserts, I have honed my skills through rigorous training and hands-on experience in Rome's most reputable bakeries. My expertise includes mastering time-honored techniques such as sourdough fermentation, wood-fired oven baking, and the creation of regional Italian specialties like panettone and sfogliatelle. Committed to quality, sustainability, and the preservation of culinary heritage, I aim to contribute my passion for baking to a dynamic team in Rome that values tradition and innovation.

Education & Training

• Accademia di Cucina Italiana, Rome - Diploma in Bakery Arts (2010-2012)

Specialized in Roman and Southern Italian baking techniques, including the art of making ciabatta, focaccia romana, and ricotta-based pastries. Course included practical training at local bakeries such as Pasticceria Farnese and Pane di Cucina.

• Masterclass in Artisan Bread Baking - Rome (2015)

Focused on sourdough, rye breads, and the science of fermentation. Gained recognition for a project on reviving ancient Roman bread recipes using heirloom grains.

• Certificate in Food Safety and Hygiene - Azienda Agricola Val di Chiana (2018)

Ensured compliance with Italian food safety standards, emphasizing hygiene practices for bakeries in Rome.

Work Experience

Pasticceria Romana di Piazza Navona - Rome, Italy (2012–Present)

As a Senior Baker, I lead the daily production of traditional Roman pastries, including bignè, pizzelle, and maritozzi. My responsibilities include overseeing the sourdough program for ciabatta and focaccia, managing inventory of organic flours from local suppliers like Molini Romani, and mentoring junior bakers in Italian baking customs. I also collaborate with chefs to create seasonal menus that highlight regional ingredients such as pecorino cheese and chestnut flour.

Boulangerie Du Soleil - Rome, Italy (2010–2012)

Starting as an apprentice, I progressed to a full-time Baker role, specializing in baguettes, croissants, and Italian-style cakes. I implemented a system for tracking the freshness of pastries using digital tools like Trello and Excel to optimize sales and reduce waste. My work earned recognition from local food critics for the quality of our daily bread offerings.

Internship at Biscottificio Romano - Rome, Italy (2009)

Assisted in the production of traditional Roman biscuits and cookies, such as biscotti di Prato. Learned the importance of precision in ingredient ratios and baking times to achieve the perfect crispness.

Skills

• Traditional Italian Baking Techniques: Mastery of sourdough, wood-fired oven baking, and hand-rolled pastries.
• Crafting Regional Specialties: Expertise in Roman breads (pane di Roma, pane casareccio), Sicilian cannoli, and Neapolitan sfogliatelle.
• Ingredient Knowledge: Familiarity with Italian flours (00, durum wheat), local cheeses (pecorino romano), and seasonal fruits like figs and chestnuts.
• Language Proficiency: Fluent in Italian and English, with basic knowledge of French for collaboration with international chefs.
• Software & Tools: Proficient in using digital inventory systems, recipe management tools, and social media platforms for marketing bakery products.

Certifications & Courses

• Italian Bread and Pastry Certification - Accademia di Cucina Italiana (2012)
• Advanced Sourdough Techniques Workshop - Rome (2017)
• Sustainability in Bakery Operations - European Food Sustainability Network (2020)

Achievements & Projects

Reviving Ancient Roman Breads: Led a project to recreate historical bread recipes using ancient grains like emmer and spelt, featured in the 2019 "Cucina Antica" festival in Rome.

Sustainable Bakery Initiative: Introduced composting systems and partnerships with local farms to reduce waste, resulting in a 30% reduction in landfill contributions at Pasticceria Romana.

Community Engagement: Organized baking workshops for schoolchildren in Rome, teaching them the cultural significance of Italian bread and pastries.

References

Available upon request. References include chefs from Pasticceria Farnese, Molini Romani, and local food associations such as AFI (Associazione Forbici Italiane).