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Name: John Doe
Email: [email protected]
Phone: +62 812-3456-7890
Location: Jakarta, Indonesia

A dedicated and skilled Baker with over 7 years of experience in creating high-quality baked goods tailored to the vibrant culinary landscape of Indonesia Jakarta. Proficient in both traditional and modern baking techniques, with a strong understanding of local ingredients and consumer preferences. Committed to delivering exceptional products that reflect the rich cultural heritage of Indonesia while meeting the demands of a fast-paced urban environment. Proven ability to manage kitchen operations, lead teams, and maintain high standards of hygiene and efficiency in a bustling Jakarta bakery setting.

Jakarta Bakery Co. - Senior Baker

January 2018 – Present

• Managed daily baking operations, including recipe development, ingredient sourcing, and product quality control for a wide range of pastries, breads, and desserts.
• Cultivated relationships with local suppliers in Jakarta to ensure the use of fresh, high-quality ingredients such as pandan leaves (pandan), coconut milk (santan), and Indonesian rice flour (tepung beras).
• Introduced new menu items inspired by Indonesian culinary traditions, such as kue lapis legit (layered cake) and bolu kukus (steamed sponge cake), which increased customer footfall by 15% within six months.
• Trained and mentored junior bakers, fostering a collaborative team environment that emphasized precision, creativity, and adherence to food safety standards in line with Indonesia Jakarta's health regulations.
• Optimized production schedules to reduce waste by 20%, contributing to cost savings and sustainability efforts aligned with Jakarta's growing emphasis on eco-friendly practices.

Bakery Art Studio - Baker

June 2014 – December 2017

• Prepared and baked a variety of breads, cakes, and confectionery items for both retail and special events in Jakarta.
• Collaborated with the marketing team to create seasonal products that appealed to Jakarta's diverse population, such as "Sunda-inspired" cookies and "Bali-themed" cupcakes.
• Ensured compliance with local food safety laws, including regular inspections and documentation required by Indonesia's Badan Pengawas Obat dan Makanan (BPOM).
• Received positive customer feedback for innovative fusion items like "Milo-infused croissants" and "Durian cheesecake," which became popular among Jakarta residents.

• Craft Baking: Expertise in creating traditional Indonesian baked goods (e.g., kue cubit, klepon) and international specialties (e.g., sourdough, macarons).
• Ingredient Knowledge: Strong understanding of local ingredients like coconut, jackfruit (nangka), and red bean paste (pastel merah) to cater to Jakarta's tastes.
• Kitchen Management: Proficient in managing kitchen workflows, inventory, and equipment in high-volume environments.
• Cultural Awareness: Deep appreciation for Indonesia's diverse culinary traditions, enabling the creation of culturally relevant products for Jakarta’s multicultural population.
• Team Leadership: Proven ability to lead and motivate teams, ensuring efficiency and quality in fast-paced settings.
• Certifications: Certified Food Safety Manager (Indonesia Jakarta), Adobe Photoshop for menu design, and proficiency in Microsoft Office for inventory tracking.

Indonesian Culinary Institute, Jakarta

Bachelor of Arts in Baking and Pastry Arts
Graduated: 2014

• Courses included advanced baking techniques, food science, and cultural studies of Indonesian cuisine.
• Participated in a internship at a renowned Jakarta bakery, where I gained hands-on experience in production and customer service.

Professional Development

Courses:

• 2020 – Advanced Bread Baking Techniques (Jakarta Culinary Academy)
• 2019 – Sustainable Bakery Practices (Indonesia Environmental Association)
• 2018 – Food Safety and Hygiene Certification (BPOM-Indonesia)

• Bakery Operations Certification – Jakarta Culinary Institute (2019)
• Food Safety and Hygiene Certification – Badan Pengawas Obat dan Makanan (BPOM) (2018)
• Leadership in the Kitchen – Indonesian Hospitality Association (2021)

• Bahasa Indonesia – Fluent (spoken and written)
• English – Proficient (reading, writing, and speaking)
• Indonesian Regional Dialects – Basic understanding of Javanese and Sundanese for effective communication with local suppliers.

Available upon request. References include former employers in Jakarta, such as Jakarta Bakery Co. and Bakery Art Studio, as well as industry professionals from the Indonesian Culinary Institute.