I only ever helped mix dough and pack — what do I write to still get called?

Write exactly the related work you did: mixing dough to the recipe, proving dough, packing bakes, checking quantities before handing to the counter — one line per task stating your role. Do not invent oven work or cream piping you never did.

Should I list every bake type I have ever heard of?

List only bakes you really made at work, and only to the level you can do. The bakery will test your skills on exactly that bake — claiming one you never made and being found out on the oven test is a minus.

I worked in a team with a head baker — how do I state my part without misleading anyone?

State your role in each step: mixing, shaping, baking, decorating or packing. Claiming a whole batch as made by you alone shows up at once when the bakery asks you about that batch in detail.

Where should my strongest bake type go in the CV?

Right after the role line, at the top of the CV, with the step you handle (running the oven, decorating, or assisting). The bakery places you on a baking shift by bake type before reading about character — a bake type left at the end is often never read.

I never piped cream decorations — should I write that?

Write plainly that you never piped cream decorations, and list the work you did instead: mixing dough, baking sponge cake, packing, handing to the counter on time. The bakery can place you on a shift that does not need decorating yet — claiming it and then ruining a customer's ordered cake is the real minus.

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Job seekers8 min read

CV for bakers: write it so the bakery sees at once that you can bake a good, even batch

Keep it to 1–2 pages: one line with the role plus the type of bake and work mode, 4–6 real baking tasks such as kneading and proving dough, shaping, baking, decorating, packing and handing over shifts, the bakes and ingredients you have worked with, the ovens and machines you have used, and the shifts you can work. Skip vague lines like “good at baking, careful, hard-working” with no real bake attached — the bakery then has nothing to place you on the right baking shift.

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How a bakery reads a CV

Unlike a chef's CV — cooking dishes to a menu, hot kitchen, serving to meal times — a baker's CV is judged in exactly three places: the bakes you really made, how even your hand is across many batches, and how you keep hygiene and food safety. The bakery looks for four answers: which bakes you can make, which step of the process you were responsible for, whether you can use the bakery's ovens and machines, and whether you can work the early shift (baking in time for opening). Missing any one of the four usually puts the CV behind others, even if you are genuinely skilled. So put the bake type and the step you handle right after the role line, then ovens and machines, then hygiene and shifts last in the main part. The faster you show a real batch, the more likely you get the call.

One role line: title + bake type + work mode

Open the CV with exactly one line: the title you want, the bake type, and the work mode. Examples: “Bread and pastry baker, early shift, in time for morning opening.” For a cake decorator: “Cake decorator for made-to-order cakes, office hours, taking weekend orders.” For a bakery assistant: “Bakery assistant, shift work, available Saturdays and Sundays.” One such line tells the bakery at once whether you fit the baking shift that needs someone, instead of forcing it to read the whole CV only to learn you only make pastries while it needs someone to bake bread on the early shift, or only help with mixing while it needs someone to run the oven. The most common mistake is writing it too generally (“looking for baking work”) or naming the title without the bake type and shift — both force the bakery to ask, and when hiring urgently before festivals, Tet or Mid-Autumn, people who need asking are usually skipped first.

Bake types and steps: one bake per line, exactly what you did

This section is mandatory for baking CVs and is the biggest difference from chefs. List the bakes you have made, one line each, written as concrete tasks. For bread: making plain and sweet bread — your work was kneading dough, proving it, shaping, baking and checking the bread before it went to the counter. For cakes: decorating made-to-order cakes — your work was whipping cream, smoothing, piping basic flowers, writing on the cake and boxing it for the customer. For pastries: making sponge cake and biscuits — your work was mixing batter to the recipe, baking, checking doneness and packing. State clearly which bakes you only helped mix or pack, and do not claim a whole batch as made by you alone from start to finish. Claiming a bake you never made to “make the CV look good” shows up at once when the bakery hands you a real recipe and oven for a skills test — and costs you the place on that baking shift.

Ovens, machines and ingredients: only ovens and machines you really used

Ovens and machines are what set this CV apart from kitchen CVs — state clearly: ovens you really used (deck oven, rotary oven, convection oven, large home oven — list the ovens you really used, never a blanket “can use all ovens”), machines you used (dough mixer, dough sheeter, egg and cream mixer — list the machines you really used, and state plainly any machine you have not used), and ingredients you handled (flour, yeast, butter, fresh cream, chocolate — list the ingredients you really worked with, never claim one you never handled). The bakery assigns batches by skill level — overstating it and then ruining a whole oven load wastes everyone's time. State your real level from the start, even if you are strong on bread and only support on pastries, rather than writing vaguely and then struggling when the bakery needs someone to pipe cream decorations.

Hygiene, storage and handing over: only clean bakes, on time for opening, go to the counter

Each point on hygiene and handing over needs just one line stating the main task: hygiene (washing hands, wearing a hat and mask while baking, cleaning tables, moulds and tools after each batch — state the real method, not a vague “clean and careful”), storage (letting bakes cool properly before packing, keeping cream cakes cold, writing the use-by date on the box — state the real method), and handing over (checking appearance and quantity before handing to the counter, delivering on time for opening — state the real handover, and mention urgent orders only if you really handled them). If you once ruined a batch (for example burning the top, under-proving the dough, or cream melting on delivery), do not hide it: note it and what you changed afterwards (checking oven temperature with a separate thermometer, proving for the full time before baking, keeping cream cakes cold until delivery). One ruined batch fixed with a clear checking process is not an absolute weakness here; hiding it and being found out by the customer is.

Experience, shifts and how you take work: only what is true and checkable

State your experience clearly: years of baking (the true number of years), bakeries you worked at (name the bakery if allowed, never name private customers), and your strongest bake type (the type you made most). State your shifts clearly: early shift (from 3–4 in the morning), office hours, shift work, Saturdays and Sundays, urgent weekend orders — and state plainly any mode you cannot do. Do not claim bakes you never made or ovens you never used, and skip hobbies and elaborate portrait photos. The bakery mostly calls or messages — your phone number must be one you actually use and answer outside baking hours.

Contact details and next step

At the end, only four things are needed: full name, phone number, title and strongest bake type, and the work modes you accept. No detailed home address, no hobbies, no elaborate portrait photo. Next, create an account and upload your CV so bakeries can find it: register as a candidate on timviecde.vn (/register). Note: with an unverified email you cannot upload a CV or receive selection emails — verify your email right after registering, before uploading.

Do this next

One role line: the title you want + the bake type + the work mode.
Real bakes made, the step you were responsible for, ovens and machines used, and how you keep things hygienic.
State plainly what you have never done; a phone number you actually use and answer outside baking hours.

Common questions

I only ever helped mix dough and pack — what do I write to still get called?: Write exactly the related work you did: mixing dough to the recipe, proving dough, packing bakes, checking quantities before handing to the counter — one line per task stating your role. Do not invent oven work or cream piping you never did.
Should I list every bake type I have ever heard of?: List only bakes you really made at work, and only to the level you can do. The bakery will test your skills on exactly that bake — claiming one you never made and being found out on the oven test is a minus.
I worked in a team with a head baker — how do I state my part without misleading anyone?: State your role in each step: mixing, shaping, baking, decorating or packing. Claiming a whole batch as made by you alone shows up at once when the bakery asks you about that batch in detail.
Where should my strongest bake type go in the CV?: Right after the role line, at the top of the CV, with the step you handle (running the oven, decorating, or assisting). The bakery places you on a baking shift by bake type before reading about character — a bake type left at the end is often never read.
I never piped cream decorations — should I write that?: Write plainly that you never piped cream decorations, and list the work you did instead: mixing dough, baking sponge cake, packing, handing to the counter on time. The bakery can place you on a shift that does not need decorating yet — claiming it and then ruining a customer's ordered cake is the real minus.

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