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Dynamic and passionate Baker with over 8 years of experience in crafting artisanal breads, pastries, and traditional Italian confections. A dedicated professional who thrives in fast-paced environments while maintaining the highest standards of quality and creativity. Proficient in both modern baking techniques and time-honored Italian recipes, with a deep understanding of the cultural significance of food in Italy. Specialized in delivering exceptional customer service and ensuring seamless operations within a bustling Milanese bakery setting. A strong advocate for sustainability, local sourcing, and innovation within the culinary industry. Committed to contributing to the vibrant gastronomic heritage of Italy Milan through every baked creation.

Pasticceria Milano Artigianale | Baker

April 2018 – Present

• Oversee daily production of traditional Italian pastries, including panettone, brioche, and sfogliatelle, ensuring adherence to recipes passed down through generations.
• Collaborate with a team of 12 bakers to maintain consistency in quality and presentation across all products. Implemented a new inventory management system that reduced waste by 20%.
• Developed seasonal menu items inspired by Milanese culture, such as "Ricotta Cream Croissants" and "Lombard Apple Tarts," which increased customer traffic by 15% during peak seasons.
• Provided training to new hires on Italian baking techniques, emphasizing precision in dough fermentation and the importance of using local ingredients like organic wheat from northern Italy.
• Maintained compliance with Italian food safety regulations (HACCP) and conducted regular audits to ensure hygiene standards were met.

Pane & Vino Bakery | Junior Baker

June 2014 – March 2018

• Assisted in the preparation and baking of over 50 different types of bread, including sourdough, ciabatta, and focaccia, using traditional Italian methods.
• Managed customer interactions in a high-volume retail setting, receiving positive feedback for product knowledge and friendly service. Served as a point of contact for clients seeking recommendations on Italian baked goods.
• Supported the head baker in managing supply chains, negotiating with local farmers for fresh produce and ingredients essential to Milanese cuisine.
• Participated in community events such as "Festa della Bontà" (Festival of Goodness), where the bakery showcased Italian bread-making traditions to over 1,000 attendees.
• Contributed to a digital marketing campaign that highlighted the bakery’s commitment to sustainability, resulting in a 25% increase in social media followers and online orders.

• Technical Expertise: Advanced knowledge of Italian baking techniques (e.g., laminating for croissants, sourdough fermentation), pastry decoration, and bread shaping.
• Culinary Skills: Proficient in creating both classic and modern Italian desserts, including tiramisu, pizzelle, and cannoli. Familiarity with gluten-free and vegan baking adaptations.
• Leadership & Teamwork: Skilled in mentoring junior staff and fostering a collaborative environment. Led a cross-functional team to launch a new "Milanese Breakfast" menu that received rave reviews from local patrons.
• Language Proficiency: Fluent in English and Italian, with intermediate knowledge of Spanish. Ability to communicate effectively with international clients and suppliers.
• Technology: Experienced in using POS systems, inventory tracking software, and social media platforms for marketing bakery products.

Chef’s Academy of Lombardy | Diploma in Baking & Pastry Arts

Graduated: June 2014

• Completed coursework in Italian culinary traditions, food science, and business management for small-scale food operations.
• Participated in a 6-month internship at a Michelin-starred bakery in Milan, where I honed my skills in crafting intricate pastries and understanding the nuances of ingredient sourcing.

• Food Safety Certification (HACCP): Obtained from the Italian National Institute for Food Safety, valid until 2026.
• Advanced Pastry Techniques: Completed a 10-week program at the Istituto Alberghiero di Milano, focusing on chocolate work and éclair assembly.
• Sustainability in Food Production: Certified by the Italian Association of Eco-Friendly Businesses for implementing waste-reduction initiatives in my previous role.

• Azienda Agricola del Nord: Member of the local farmers’ cooperative that supplies organic ingredients to bakeries in Milan.
• Cucina Italiana Association: Active participant in networking events and workshops focused on preserving traditional Italian recipes.

• English (Native)
• Italian (Fluent)
• Spanish (Intermediate)

Cultural Contribution: Regularly volunteer at Milan’s "Mercato di S. Barnaba" to promote artisanal baking and educate the public on the history of Italian bread-making. Collaborated with local schools to develop cooking classes for children, emphasizing the role of bakeries in community life.

Passions: Enthusiastic about exploring Milan’s hidden culinary gems and experimenting with fusion recipes that blend traditional Italian elements with global influences. A proud member of the "Bakery Innovators" group, where bakers share ideas to elevate the craft in Italy.