Curriculum Vitae Baker in Spain Barcelona – Free Word Template Download with AI

Name: María López Fernández
Email: [email protected]
Phone: +34 93 123 4567
Location: Barcelona, Spain

A dedicated and passionate Baker with over eight years of experience in the vibrant culinary scene of Barcelona, Spain. Specializing in traditional Spanish breads such as pan de masa madre, ensaimadas, and croissants while incorporating modern techniques to meet the demands of a dynamic market. Proficient in managing daily bakery operations, creating innovative products inspired by local ingredients, and maintaining high standards of quality and hygiene. Committed to preserving the cultural heritage of Spanish baking while adapting to contemporary trends in Spain Barcelona.

• Escuela Superior de Cocina y Pastelería de Barcelona, Barcelona, Spain
  Certificate in Baking and Pastry Arts | 2015–2017
• Universitat Autònoma de Barcelona (UAB), Barcelona, Spain
  Bachelor of Culinary Sciences with a focus on Food Production | 2013–2015

Head Baker

Pan de Vida Bakery, Eixample District, Barcelona | January 2019 – Present
- Managed all aspects of bakery operations, including dough preparation, baking schedules, and quality control for over 50 traditional and modern bread varieties.
- Developed a seasonal menu featuring local ingredients such as saffron from Valencia and olives from Andalusia, enhancing the authenticity of Spanish baking in Barcelona.
- Trained a team of 8 bakers in advanced techniques like sourdough fermentation and laminated dough methods, improving product consistency by 30%.
- Collaborated with local farmers to source organic grains and dairy, supporting sustainable practices aligned with Spain’s culinary traditions.

Junior Baker

Casa del Pan, Barri Gòtic, Barcelona | June 2016 – December 2018
- Assisted in the production of over 20 types of bread, including pan de cristal and brioche, while maintaining adherence to Spanish food safety regulations.
- Participated in community events such as Barcelona’s “Festa de la Cervesa,” showcasing traditional Spanish pastries and educating customers on their cultural significance.
- Implemented a digital inventory system that reduced waste by 15% and improved efficiency in managing raw materials.

• Craft Baking: Expertise in traditional Spanish techniques, including sourdough, laminated pastries, and artisanal breads.
• Cultural Knowledge: Deep understanding of Spain’s baking heritage, with a focus on Barcelona’s unique culinary identity.
• Language Proficiency: Fluent in Spanish and Catalan; basic knowledge of English for international collaborations.
• Sales & Customer Service: Skilled in engaging with customers, offering product recommendations, and maintaining a welcoming atmosphere in Spain Barcelona’s competitive market.
• Health & Safety: Certified in food safety standards (HACCP) and compliance with Spanish regulations for bakery operations.

• Food Safety Certificate, Instituto de Seguridad Alimentaria de España (ISAE) | 2018
• Sourdough Masterclass, Barcelona Bread Academy | 2019
• Certified Baker of the European Federation of Bakers (FEPA) | 2020

Professional Affiliations: Member of the Asociación de Panaderos de España (Spanish Bakers Association) and the Barcelona Culinary Guild.
Volunteer Work: Regular contributor to food banks in Barcelona, providing fresh bread and pastries to underserved communities while promoting accessibility to Spanish baking traditions.
Projects: Co-founded “Pan de la Ciudad,” a community initiative to revive traditional bakeries in historic neighborhoods of Barcelona.

Available upon request. Contact: [email protected]

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