Baker CV example

From sourdough starters to perfectly piped pastries, your baking speaks for itself – but your CV has to do some talking too. Whether you’re applying for a position in a high-street bakery or a large-scale production kitchen, your experience and expertise needs to be presented clearly.

These next sections will walk through writing a CV that highlights your technique and ability to deliver the goods – day in and day out.

Every baker knows the value of order – and your CV should follow the same principle. Recruiters and head bakers don’t want a messy layout or vague descriptions full of mistakes: they want to see your experience and training laid out logically. If you make them struggle to see the important details, they’re just going to move onto the next applicant.

Here’s the structure to follow:

• Name and contact details – Place your name and personal details prominently at the top of your CV for quick access. Adding a photo is up to you.
• Profile – Open with a compelling overview of your skills, experience, and career goals.
• Core skills – List your key abilities in this section, focusing on those that will be most relevant to the job.
• Work experience – Provide a detailed breakdown of your work history, starting with the most recent job first.
• Education & certifications – List your qualifications, including degrees and relevant certifications, in reverse chronological order.
• Additional info – Use this optional space for relevant hobbies or personal pursuits that enhance your application.

Use bullet points throughout each section to keep things nice and skimmable. Stick to a clean font, divide sections clearly, and keep your CV no longer than two pages in length. Just like a well-timed recipe, presentation matters: so make sure your format makes your CV as easy and pleasant a reading experience as possible for busy recruiters.

Your profile should give a quick but clear impression of who you are as a baker. It’s the first taste a hiring manager will get – so make it count. No matter your specialism, your CV profile should summarise your focus, experience, and what you bring to the team. Rather than listing off some generic spiel, you need to capture the reader’s attention by assuring them of the value you’d bring.

Here’s what to include:

• Where you’ve worked – Independent bakeries, chains, hotels, or production kitchens.
• Your top qualifications – Baking diplomas, food safety certifications, or hospitality training.
• Essential strengths – Speed, precision, organisation, or creativity.
• Baking focus – Bread, pastries, cakes, gluten-free, large-batch baking, or decorating.
• Work ethic – Punctual, team-focused, and used to early starts or long shifts.

This section gives employers a quick summary of what you can bring to the bench. It’s not about listing every technique, but rather showing that you understand baking as both a craft and a system that depends on timing and teamwork. Here’s a tip: scan the job listing for specific keywords which you recruiters will be looking for when they open your CV.

Keep the list of your CV skills tailored to the job: focus on what that bakery or employer is likely to value, and match your strengths to the tasks they need you to perform confidently from day one.

This section should show how you’ve gone from flour-covered novice to reliable baker. Employers want to know what kind of kitchen environments you’ve worked in, what types of goods you’ve produced, and how you’ve helped operations run smoothly at each instance of your past work experience.

List your roles in reverse chronological order, starting with your most recent. Include job title, employer, and dates, then use bullet points to describe your day-to-day tasks and any standout responsibilities – whether that’s prepping for a 4am open or managing stock levels behind the scenes.

• Outline – Briefly describe the bakery or kitchen setting and your role there.
• Responsibilities – Use action verbs like “prepared,” “baked,” “decorated,” or “monitored.”
• Achievements – Include standout achievements: “Reduced product waste,” “Trained two junior bakers,” “Produced over 500 loaves per week with consistent quality.”

Whether you’ve trained at college or picked up your skills on the job, your education section helps back up your technical abilities. Start with your most recent or relevant qualifications and work backward.

Include formal baking qualifications, food hygiene training, or any additional kitchen-related courses. If you’re self-taught but experienced, this section can be kept short – just focus on what supports your current skill level.