Baker Sample Resume

George Buckley
1234 Post Oak Drive
West Lafayette, IN 64000
Home: 404-555-5555
Cell: 404-555-5556
Email: George Buckley@frontfocus.com

Objective
To obtain a position as a baker in a facility where I can perfect my acquired skills, and learn new things to help reach the top of my profession.

Qualifications Summary

• More than 10 years experience in bread and pastry manufacturing techniques.
• Extensive knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacturing and distribution of goods.
• Highly trained in high volume dessert and pastry production and specialty desserts including custom, gingerbread, wedding, cupcakes, etc.
• Experience in Menu Planning & Development Experience with Food Costing and Inventory Management.
• Excellent communication and interpersonal skills.

Education
The Culinary Institute of America
Associate's Degree (May 1997)

Work Experience
Bread and Pastry Baker: June 2002 - Present, The Pastry Chefs, West Lafayette, IN
Responsibilities include:

• Weighing and measuring ingredients, using measuring cups and spoons.
• Mixing ingredients to form dough or batter by hand or using electric mixer.
• Rolling and shaping dough, using rolling pin and cutting dough in uniform portions with knife, divider, cookie cutter.
• Molding dough into desired shapes, placing dough in greased or floured pans, and trimming overlapping edges with knife.
• Mixing and cooking pie fillings, and pouring fillings into pie shells and topping filling with meringue or cream.
• Cutting, peeling, and preparing fruit for pie fillings.  
• Other duties include: Checking production schedule to determine variety and quantity of goods to bake, spreading or sprinkling toppings on loaves or specialties and placing dough in oven using long-handled paddle, covering filling with top crust; placing pies in oven; and adjusting drafts or thermostatic controls to regulate oven temperatures.

Baker: May 1997 - May 2002, Lafayette Patisserie, West Lafayette, IN
Responsibilities included:

• Mixing and baking ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
• Measuring flour and other ingredients to prepare batters, dough, fillings, and icings, using scale and graduated containers.
• Placing dough in pans, molds, or on sheets, and baking dough in oven or on grill.
• Dumping ingredients into mixing-machine bowl or steam kettle to mix or cook ingredients according to specific instructions.
• Decorating cakes.
• Applying glace, icing, or other topping to baked goods, using spatula or brush.
• Rolling, cutting, and shaping dough to form sweet rolls, pie crusts, tarts, cookies, and related products prior to baking.
• Observing color of products being baked and adjusting oven temperature.
• Developing new recipes for cakes and icings.    

References: Available upon request.