Curriculum Vitae Baker in United States New York City – Free Word Template Download with AI

Name: John Michael Carter

Email: [email protected]

Phone: (555) 123-4567

Address: 123 West 42nd Street, New York, NY 10001

A dedicated and passionate Baker with over a decade of experience in the United States New York City culinary scene. Specializing in artisanal breads, pastries, and specialty baked goods, I have consistently delivered high-quality products that align with the demands of a fast-paced, diverse market. My career has been shaped by rigorous training in traditional baking techniques and modern innovations, ensuring that my work meets the highest standards of flavor, presentation, and safety. As a Baker in New York City, I have cultivated strong relationships with local suppliers and customers alike, contributing to the success of multiple establishments. My goal is to continue growing as a professional while bringing creativity and expertise to any bakery environment.

• The Institute of Culinary Education (ICE), New York City, NY

Certificate in Baking and Pastry Arts | May 2015

Focus on advanced bread fermentation techniques, pastry artistry, and food safety protocols. Completed a 6-month internship at a renowned NYC bakery.

• New York City College of Technology (City Tech), CUNY

Associate Degree in Culinary Arts | Graduated with honors, June 2013

Courses included food science, kitchen management, and menu development. Participated in multiple food festivals and community outreach programs.

Baker

Golden Crust Bakery, New York City, NY

June 2018 – Present

• Managed daily production of artisanal sourdough, baguettes, and seasonal pastries for a high-traffic urban bakery in Manhattan.
• Collaborated with the head chef to design new menu items that catered to customer preferences and dietary trends (e.g., gluten-free options, vegan desserts).
• Ensured compliance with New York City health department regulations and maintained a clean, efficient kitchen environment.
• Trained 10+ junior bakers in advanced baking techniques, including laminating pastries and sourdough starter maintenance.
• Implemented inventory management systems that reduced food waste by 20% within the first year.

Baker's Assistant

The Brooklyn Loaf, New York City, NY

July 2015 – May 2018

• Assisted in the production of over 500 loaves of bread daily, with a focus on traditional European methods like wood-fired oven baking.
• Supported the development of signature items such as rye bread and croissants, which became best-sellers in the neighborhood.
• Collaborated with local farmers to source organic ingredients, enhancing the bakery's reputation for sustainability and quality.
• Provided customer service during peak hours, addressing inquiries about ingredients and baking processes.

Cooking Intern

Petit Four Café, New York City, NY

Summer 2013 – Fall 2014

• Gained hands-on experience in a boutique café specializing in French pastries and American-style desserts.
• Prepared and decorated macarons, éclairs, and cupcakes for special events, including weddings and corporate functions.
• Learned the importance of time management in a fast-paced kitchen environment.

• Baking Techniques: Sourdough fermentation, laminating pastries, bread shaping, and pastry decoration.
• Food Safety: Certified in ServSafe Food Handler’s Program (New York City Health Department).
• Cooking Equipment: Proficient in using commercial ovens, mixers, and dough sheeters.
• Customer Service: Excellent communication skills with a focus on building customer loyalty in New York City’s competitive market.
• Team Collaboration: Experienced in working with chefs, servers, and suppliers to maintain operational efficiency.

• ServSafe Food Handler’s Certification | New York City Health Department | 2019
• Certificate in Advanced Baking Techniques | The Institute of Culinary Education (ICE) | 2015

English: Native speaker.

Spanish: Conversational proficiency, useful for engaging with diverse customer bases in New York City.

Volunteer Work

New York City Food Rescue

Volunteer Baker | 2017–Present

• Sold baked goods at local food drives to support underserved communities in Brooklyn and Queens.
• Collaborated with other volunteers to create a “Bake for Hunger” initiative, raising over $5,000 in 2022.

Community Involvement

New York City Bakers’ Guild

Member | 2016–Present

• Participated in workshops on sustainable baking practices and industry trends.
• Mentored aspiring bakers through the guild’s mentorship program.

Projects

“Sourdough for a Cause” Pop-Up Bakery

Founder and Operator | 2021–2023

• Ran a temporary bakery in Manhattan to support local charities, offering custom breads and pastries.
• Generated over $10,000 for the New York City Food Bank through ticket sales and donations.

Available upon request. Contact John Michael Carter at [email protected] or (555) 123-4567.