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Resume example

Pizza chef resume example

A pizzaïolo spends the first hours of the day on dough. Depending on the house, you mix a direct dough in the morning or one prepared the day before with a long cold fermentation, then divide it into balls and let them rise in trays.

You prepare toppings: tomato sauce, sliced charcuterie, grated cheese, grilled vegetables. Once service starts, the work becomes a rhythm: stretch the dough by hand, top it, slide it into the oven, turn it, take it out at the right moment and start the next one while three others are baking. With a wood-fired oven you also manage the fire and the floor temperature. In a takeaway pizzeria, phone and delivery orders add pressure, especially on Friday and Saturday evenings.

Resume example

[First name Last name]

Pizza Chef (Pizzaïolo) | Wood-fired Oven, Long-fermented Dough

[City] · [phone] · [email]

Profile

Pizzaïolo with [x] years in pizzerias with wood-fired and electric ovens. I produce the dough daily with a long fermentation, handle peaks of [x] pizzas per evening and help create the seasonal specials.

Experience

Pizzaïolo, [Pizzeria], [City]

[month year] to present

  • Produced the daily dough with a [x]-hour cold fermentation and adjusted hydration to the weather and the flour batch
  • Baked up to [x] pizzas per evening in a wood-fired oven during weekend peaks
  • Created two seasonal pizzas with the owner, using local produce
  • Trained a new kitchen assistant to stretch dough and manage toppings
  • Kept the oven, worktops and cold storage compliant with hygiene rules

Resume headlines

  • Pizza Chef (Pizzaïolo) | Wood-fired Oven, Long-fermented Dough
  • Pizzaïolo | Neapolitan-style Pizza, High-volume Evenings
  • Pizza Chef | Dough Production, Toppings Prep, Takeaway and Delivery

Summaries for your profile

Entry level

Kitchen assistant who spent a season on the pizza station at [Pizzeria], [City], under the head pizzaïolo. I stretch and bake pizzas consistently, prepare the toppings and I am now looking for a pizzaïolo position.

Experienced

Pizzaïolo with [x] years in pizzerias with wood-fired and electric ovens. I produce the dough daily with a long fermentation, handle peaks of [x] pizzas per evening and help create the seasonal specials.

Career change

Former baker's assistant who has been working with fermented doughs for [x] years. I completed a pizzaïolo training course and want to apply my knowledge of hydration and fermentation to pizza making.

Tips

  • Specify the type of oven you have used: chefs care a lot about whether you know wood fire.
  • Describe your dough: fermentation time, types of flour, pre-ferments.
  • Say whether you worked alone on the oven or alongside a second pizzaïolo, and whether you also took phone orders or ran the till.
  • Add a link to photos of your pizzas if you have them.
  • Mention any pizzaïolo certification or course completed.

Mistakes to avoid

  • Writing only "making pizzas" without detailing dough, oven or volume.
  • Hiding experience in fast food chains: it still counts for speed.
  • Forgetting availability for evenings and weekends, which is the core of the job.
  • Listing unrelated cooking skills instead of pizza-specific ones.

Working as a pizza chef in France

Search for "pizzaïolo" or "pizzaiolo" (both spellings appear), and "pizzaïolo saisonnier" for summer and winter seasons. The job is not regulated: a CAP Cuisine is common, and a CQP Pizzaïolo exists for those who want a recognised certification. Pizzerias that serve food on site must have at least one person trained in food hygiene, and they must inform customers about allergens. Employers include independent pizzerias, Italian restaurants, takeaway shops and food trucks. Work is mainly evenings and weekends, with split shifts in restaurants that also open at lunchtime.

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Frequently asked questions

Do I need a diploma to work as a pizza chef in France?

No diploma is legally required. Many pizzaïolos learned on the job. A CAP Cuisine or a CQP Pizzaïolo reassures employers, and short private courses exist for Neapolitan-style pizza. On your resume, practical experience and the type of oven matter more than the title.

Should I include photos of my pizzas?

Yes, through a link to an Instagram account or a short online gallery. Owners like to see the crust, the leopard spotting and the consistency of shape. Make sure the photos are your own work.

How do I show volume without exact numbers?

Use placeholders such as [x] pizzas per evening and replace them with your real figures. If you do not know precisely, describe the context: number of seats, takeaway share, number of pizzaïolos on the line.

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