Baker CV: Example and Template
This is what a convincing CV for bakers in Switzerland looks like - with EFZ, production figures and the technical terms that bakery managers expect.
Currently 17 open Baker positions in Switzerland, across 4 cantons, 4 of them from the last 7 days. Coop advertises the most.
CV example — two-page template
This template is editable straight away — or upload your existing CV and it is carried into this layout automatically.
What qualification do I need as a baker in Switzerland?
The standard is the EFZ as a Baker-Pastry Chef-Confectioner with your chosen specialisation, which you should state in your CV together with the specialisation and training company.
The three-year basic training leads to the Federal Certificate of Proficiency (EFZ) as a Baker-Pastry Chef-Confectioner, either specialising in Bakery-Pastry or Pastry-Confectionery. Always state the specialisation explicitly, since a business filling a bread bakery position is looking for different skills than a confectionery. If you completed the two-year basic training with a Federal Vocational Certificate (EBA), state this just as clearly and add the specialist courses you have completed since.
For management positions, further training counts: the Berufsprüfung with a Federal PET Diploma and the higher-level examination (Höhere Fachprüfung) for Master Baker-Pastry Chef-Confectioner open doors to production and operations management. Courses at the Richemont Fachschule in Lucerne - for example on sourdough, snacking or costing - are well known in the industry and come across as more concrete in a CV than general further-training entries. The vocational trainer course is mandatory if you want to supervise apprentices.
Foreign qualifications belong in the CV together with a note on any recognition by the SBFI. If recognition is still pending, describe your practical experience in figures instead: night production, dough quantities in kilos, breadth of range. Many Swiss bakeries also hire without formal equivalence if the hands-on experience is documented in a comprehensible way.
How do I present my work experience as a baker convincingly?
For each position, describe the size of the business, production volume and your specialist areas rather than general lists of tasks.
One sentence of context per position helps enormously: an artisan bakery with six branches, a large industrial bakery with production lines, or a hotel bakery are completely different worlds. Then add three to four bullet points with figures - loaves per night, kilos of dough per shift, number of items in the range, size of your team. Stating that you are responsible for 3'500 loaves and 9'000 small baked goods per night says far more than any list of routine tasks.
Show technical depth with the right terminology: sourdough management with your own starter, three-stage process for rye, poolish or pâte fermentée for wheat, retarding, final proof, dough yield, steam control, laminating. Name typical Swiss products you master: Ruchbrot, Bürli, butter Zopf, Weggli, Gipfeli, St. Galler or Ticino bread, as well as seasonal items such as Grittibänz and Fastenwähen.
Achievements deserve their own short block: reduced reject and return rates, revenue growth from new products, passed inspections by the cantonal food inspectorate, awards at bread competitions, or apprentices you have successfully trained. Convert savings into francs, for example CHF 46'000 per year, so that management immediately understands your contribution.
How long should the CV be, and does it need a photo?
Two pages are enough; a friendly portrait photo is still common practice in Switzerland and well received in this industry.
Keep the CV to a maximum of two pages and put the last ten years in the foreground; summarise earlier positions in a single line. A photo is not mandatory but is appreciated in artisan businesses - choose a current, well-groomed portrait against a neutral background. Leave out details on religion or marital status, whereas year of birth and place of residence are customary in Switzerland.
Be sure to state your permit status (Swiss citizenship, C, B or cross-border G permit) as well as your availability and notice period. Since bakery work usually starts around midnight or 01:00, a clear statement of your willingness to work nights, weekends and public holidays is valuable. A category B driving licence is also worthwhile if you deliver to branches or need to travel early.
On the question of salary: the national collective bargaining agreement (Landes-Gesamtarbeitsvertrag) for the baking, pastry and confectionery trade regulates minimum wages, night allowances and holidays - use it as a reference before stating an expectation. Depending on region and experience, realistic figures are around CHF 62'000 to 75'000 for qualified bakers and from CHF 85'000 for production managers with a Federal PET Diploma. Round off your application file with employment references, copies of diplomas and, if available, photos of your own baked goods as a separate supplement.
Where Baker are hired in Switzerland
How the 17 open positions are spread across the cantons.
Figures as a table
| Canton | postings |
|---|---|
| Solothurn | 2 |
| Aargau | 2 |
| Bern | 1 |
| Zürich | 1 |
Which languages the postings require
Of 15 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 15 (15) |
Who hires Baker in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Coop | 10 |
| Confiserie Sprüngli | 2 |
| Beck-Mathys | Café Caprice | 2 |
| Coop City | 1 |
| Schefer Bäckerei Konditorei AG | 1 |
| Kambly SA | 1 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 17 |
The CV in full
To read through and reuse.
Marco Zimmerli
Baker-Pastry Chef-Confectioner EFZ with Federal PET Diploma, specialising in Bakery-Pastry
Baker-Pastry Chef-Confectioner EFZ with ten years of bakery experience and a Federal PET Diploma, specialising in sourdough and long fermentation management. Manage a night production team of 12 employees producing around 3'500 loaves of bread and 9'000 small baked goods per night. Combine hands-on craftsmanship in Ruchbrot, Zopf and Gipfeli with rigorous HACCP self-monitoring and recipe costing.
What sets me apart
Sourdough as a craft, not a baking aid: Manage the starter for a three-stage rye sourdough process and wheat poolish myself every day; 14 bread varieties in the range require no ready-made mixes.
Mastering long fermentation and retarding: Plan dough pieces through the retarder-prover so the early shift finds ready-to-bake goods at 04:30 - cut night-shift labour costs by 11 %.
Self-monitoring without complaints: Maintain HACCP documentation according to the SBC industry guideline; passed three inspections by the cantonal food inspectorate without any deficiencies.
Costing instead of guesswork: Calculate recipes based on dough yield and price per kilo; kept raw material costs stable despite a 9 % rise in flour prices.
Key achievements
Built up sourdough range. Introduced six new breads with in-house sourdough management; increased bread revenue by CHF 180'000 within 14 months.
Halved returns and rejects. Adjusted production volumes based on branch sell-through and reduced rejects from 4.2 % to 1.8 % - savings of around CHF 46'000 per year.
Award for Ruchbrot. Won two gold and one silver award at a regional bread competition in 2023 for Ruchbrot, butter Zopf and wholegrain bread.
Experience
Bread Production Manager / Deputy Operations Manager — Bäckerei-Konditorei Lindenhof AG, Winterthur, since 03/2021
Artisan business with 6 branches, 42 employees and its own bakery; production revenue of around CHF 4.2 million.
- Manage 12 employees in night production, producing 3'500 loaves and 9'000 small baked goods per night
- Expanded the range from 8 to 14 sourdough breads, increasing bread revenue by CHF 180'000 in 14 months
- Introduced retarding for Gipfeli and Bürli: 11 % fewer night-shift hours for the same output
- Digitalised HACCP self-monitoring, 3 inspections without complaints
Night Production Shift Leader, Baker-Confectioner EFZ — Dorfbäckerei Sonnenhalde GmbH, Bern, 08/2017 - 02/2021
Family business with 3 branches supplying 11 catering customers.
- Responsible for 5 employees and around 1'800 loaves per night on the deck oven
- Reduced reject rate from 4.2 % to 1.8 %, saving around CHF 46'000 per year
- Standardised recipes for 22 items based on dough yield, keeping weight deviations under 2 %
- Mentored 2 apprentices through to their EFZ, both achieving a grade of 5.0 or higher
Baker EFZ — Backstube Mühlerain AG, Aarau, 08/2014 - 07/2017
Medium-sized bakery supplying 9 points of sale and retail depots.
- Daily production of around 1'200 braided loaves (Zopf) and 4'000 Weggli on the spiral mixer and roll press
- Provided technical guidance for switching to IP-Suisse flour for 7 items
- Reduced complaints about crust colour by 60 % through adjusted steam control
- Implemented additional Saturday production of 500 Fastenwähen without overtime
Education
Federal PET Diploma, Bakery-Pastry-Confectionery (Berufsprüfung) — Richemont Fachschule, Lucerne · 2020
Federal Certificate of Proficiency (EFZ), Baker-Pastry Chef-Confectioner, specialising in Bakery-Pastry — Berufsfachschule Aarau / Training company Backstube Mühlerain AG · 2014
Specialist course in sourdough and pre-dough management, Richemont Fachschule, 2022 · Vocational trainer course for apprentices (40 hours), 2019 · HACCP and self-monitoring per SBC industry guideline, 2021 · Bio Suisse Knospe processing guidelines, 2023