Resume Baker in Belgium Brussels – Free Word Template Download with AI

Name: Jean-Luc Martin
Email: [email protected]
Phone: +32 478 901 234
Address: Rue de la Fromagerie, Brussels, Belgium

A dedicated and passionate baker with over a decade of experience in the culinary industry, specializing in traditional Belgian breads and artisanal pastries. Proven expertise in managing bakery operations, creating innovative recipes, and ensuring high-quality standards aligned with the expectations of Belgium Brussels' discerning clientele. Committed to upholding the rich baking heritage of Belgium while adapting to modern trends. A team player with a strong work ethic, excellent customer service skills, and a deep understanding of local flavors and seasonal ingredients.

Boulangerie Traditionnelle de Bruxelles - Head Baker

Location: Brussels, Belgium
Duration: 2018 – Present

• Oversaw daily operations of a bustling bakery, ensuring seamless workflow from dough preparation to final product delivery.
• Collaborated with local farmers to source organic ingredients, reinforcing the bakery’s commitment to sustainability and quality—a key priority for Brussels consumers.

Pâtisserie du Quartier Latin - Baker

Location: Brussels, Belgium
Duration: 2015 – 2018

Internship at Maison Hénaff - Junior Baker

Location: Brussels, Belgium
Duration: 2012 – 2015

• Craftsmanship: Mastery of traditional Belgian baking methods, including sourdough fermentation, laminating pastries, and shaping breads.
• Menu Development: Skilled in creating innovative recipes while respecting Belgium’s culinary traditions.
• Team Leadership: Proven ability to lead and mentor a team of bakers, fostering a collaborative environment in Brussels’ competitive bakery scene.
• Craftsmanship Tools: Proficient in using industrial ovens, mixers, and other baking equipment common in Belgium’s bakeries.
• Cultural Awareness: Deep understanding of Belgian consumer preferences, including the demand for organic products and seasonal specialties.
• Language Skills: Fluent in French (native), Dutch (proficient), and English (intermediate), enabling effective communication with diverse customers and suppliers in Brussels.

Diplôme d'Études de Boulangerie - École des Métiers de la Boulangerie, Brussels

Duration: 2010 – 2012

A comprehensive program covering baking science, food safety, and the history of Belgian breads. Graduated with honors for exceptional practical skills in creating traditional recipes.

• HACCP Certification: Obtained from the Belgian Food Safety Authority (AFSCA) to ensure compliance with hygiene standards.
• Food Handling Certification: Valid for Belgium Brussels, demonstrating knowledge of safe food preparation practices.
• Sustainable Baking Workshop: Completed through the Brussels Chamber of Commerce, focusing on eco-friendly baking practices.

• French: Native speaker (perfect fluency).
• Dutch: Proficient in reading, writing, and speaking.
• English: Intermediate level, with the ability to communicate effectively with international customers and suppliers.

Community Involvement: Active member of the Brussels Bakers’ Association, participating in initiatives to promote local food culture. Regularly volunteers at food banks, donating baked goods to support vulnerable communities.

Passions: Enthusiastic about experimenting with new recipes while staying true to Belgian traditions. A lifelong learner who attends baking workshops and seminars in Belgium Brussels to stay updated on industry trends.