Barista resume tips
A barista resume should say what kind of bar you worked and which drinks you were trusted to make during a rush. Espresso, steamed milk, batch brew, and the register are separate skills. A recipe you learned from a video is not a shift. Name the bar and the station.
What to put first
Name the setting: a cafe, a restaurant coffee station, a cart, or a high-volume chain. Then the stations you ran. Say whether you opened, dialed in espresso, or only took orders and called drinks someone else made.
The drinks
Name the standards you could hit: espresso shots you pulled, milk you steamed, a recipe card you followed, or drinks you adjusted for an allergy. Do not list a menu you have not made on a shift.
The rush and the close
Describe the period you worked and one bar task around it: dialing in, restocking, or cleaning the machine the way the shop required. You do not need a ticket count.
The register, if it was yours
If you rang as well as made drinks, say so. Cash handling is a different line from the bar. If you never counted a drawer, do not imply that you did.
An example line
Adapt this only where it is true for you. It is a shape for a bullet, not a claim that a particular person did this work.
Worked the espresso bar on morning opens: dialed in the grinder, steamed milk to the shop standard, and called out allergy changes before the drink left the bar.
What to leave off
Leave off recipes you have not made at work, a latte-art claim that replaces the station, and a customer-count you invented. Leave off equipment you are not allowed to break down or clean.
Questions
- Should I list every drink on the menu?
- List the station and the standards. A long menu reads like a poster. The open and the allergy call are more useful.
- What if I was a cashier who sometimes made drip coffee?
- Say that. Do not write an espresso bar you did not run.