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CV template · Baker

Baker CV Template

Bakers get hired through three lanes: artisan bakeries, hotel and restaurant kitchens and industrial production. The chef or owner spends 30 seconds scanning for daily output in kilograms, product range and sourdough experience. This template helps the technical core read off the page instead of getting buried under a generic line about loving bread.

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What recruiters look for

Top signals on a Baker CV

  • Format: artisan bakery, hotel kitchen, plant, retail chain
  • Daily output in kilograms and product count
  • Product mix: bread, viennoiserie, sourdough, gluten-free
  • Dough work: autolyse, fermentation, shaping, scoring
  • Ovens: deck, rack, rotating, Bongard, Miwe, Wachtel
  • HACCP, sanitary protocols, production logs
  • Recipe development and cost calculation
Key skills

Skills to feature on a Baker CV

Hard skills
Wheat and rye sourdough starter managementClassic breads: ciabatta, baguette, pain de campagne, ryeLong-fermentation sourdough at 18+ hoursViennoiserie: croissant, pain au chocolat, briocheOvens: Bongard, Miwe, Wachtel, ReventMixers at 60 and 120 kg, divider and rounderBaker's percentage formulation for hydration, salt, temperatureHACCP and sanitary loggingNew product development and unit cost calculationFlour spec work: T65, T80, whole grain, high-extractionProofer control and dough temperature managementWorking English for original recipes from French Pastry School
Soft skills
Discipline on night and early morning shiftsAttention to temperature and fermentation windowsTeam work with mixers and packersComposure during peak mix before 6 AMMentorship of stagiaires and apprentice mixers
Sample bullets

Ready-to-use lines for your CV

Copy these as starting points and swap in your own numbers.

  1. 01Produced 320-380 kg of bread per shift at an artisan bakery with an 18-product range.
  2. 02Introduced a wheat starter into the country loaf line and cut commercial yeast by 70% across 4 products.
  3. 03Switched from a Wachtel rack oven to a Bongard deck oven within 3 weeks with a 4% transition loss.
  4. 04Developed 6 new viennoiserie products that reached 22% of bakery revenue in one quarter.
  5. 05Cut fermentation losses from 9% to 2.5% by tightening proofer temperature control.
  6. 06Coordinated a 4-baker and 2-mixer shift to deliver a 500-croissant order by 7 AM.
  7. 07Worked the hotel kitchen at a luxury property and prepared daily breakfast assortment for 280 rooms.
  8. 08Completed an advanced course at French Pastry School Chicago in 2024 and added 3 brioche recipes.
  9. 09Launched a gluten-free bread line that reached 8% of bakery revenue within 6 months.
  10. 10Trained 3 junior bakers over a year, all reached independent mix and shaping within 4 months.
Salary ranges

What Baker earn

2024-2025 estimates. Wide ranges by experience and seniority.

Market
Junior
Mid
Senior
Ukraine
15 000-25 000 UAH/mo
28 000-45 000 UAH/mo
50 000-80 000 UAH/mo
EU
1 800-2 800 EUR/mo
2 800-4 500 EUR/mo
4 500-7 000 EUR/mo
USA
$30 000-45 000 USD/yr
$45 000-65 000 USD/yr
$65 000-95 000 USD/yr
Interview prep

5 questions Baker candidates hear

  1. Q1Walk me through your shift from arrival to bread out of the oven.
  2. Q2How do you maintain a wheat starter and what do you do if it is sluggish before mix?
  3. Q3Tell me about a dough batch that went wrong. How did you handle it?
  4. Q4What hydration percentages do you use for ciabatta and why?
  5. Q5Your deck oven loses 30 degrees mid-bake. What now?
FAQ

Common questions about this CV

Should the CV list every oven model?

Only the ones you actually ran on shift. Lead with Bongard, Miwe, Wachtel, Revent. A blanket 'all ovens' line reads as noise and chefs filter it out fast.

I only worked at a supermarket bakery. Can I move to artisan?

Yes, with a focus on starter work and hand shaping. Highlight daily output, product range and any long-fermentation exposure. Expect a working interview and a tasting.

Are courses from French Pastry School or similar worth listing?

Yes, but only certified ones with hands-on practice. Branded school certificates carry weight. Short online webinars belong in the cover letter, not the CV.

How much experience for head baker?

Usually 5-7 years plus a track record running a shift with 3+ bakers. Without leadership experience, head baker offers stay rare even with strong technique.

Is HACCP required for craft bakery work?

Small bakeries do not always demand a formal certificate, but they expect you to log temperatures and run sanitation. Hotels and chains almost always require it on paper.

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