Handymen - Working specialties
Experience:
Bread baker with 5 years of experience specializing in artisan breads, sourdoughs, and large-batch production. Skilled in fermentation, dough mixing, shaping, scoring, and oven management, with a strong focus on consistency and quality. Experienced in maintaining production schedules, monitoring ingredient inventory, and upholding strict food-safety standards. Known for improving product texture and flavor, streamlining baking processes, and contributing to customer satisfaction through high-quality, freshly baked breads.
Education:
General Group from 2009 till 2018
Skills:
Precise scaling and measurement of ingredients.
Dough mixing, fermentation control, and proofing.
Recipe adjustment based on environment (humidity, temperature, ingredient changes)
Production planning for large batches or daily quotas.
Food safety, sanitation, and proper storage practices.
Time management—meeting strict production schedules.
Consistency and attention to detail.
Adaptability and openness to new methods.
Reliable, punctual, and committed to quality.
Problem-solving during unexpected changes (e.g., dough behavior, equipment issues)
Reliable, punctual, and committed to quality.
Ability to multitask and stay organized in busy kitchens.
Additionally:
A dedicated and skilled baker responsible for preparing, mixing, fermenting, shaping, and baking a wide variety of breads and pastries. Ensures consistent product quality by following precise recipes, monitoring dough development, and managing baking temperatures and timing. Maintains a clean, safe, and organized work environment while adhering to food-safety and sanitation standards. Works efficiently in early-morning, high-volume, or fast-paced bakery settings, meeting daily production goals and contributing to smooth workflow operations. Collaborates effectively with team members, manages ingredient inventory, and helps develop or improve recipes to enhance overall product quality and customer satisfaction.
